It’s coming! The new cookbook? It’s coming! Wait ’till you see what’s in it. Just wait. But I can’t wait. We must wait. I might actually get a copy in … more
It’s coming! The new cookbook? It’s coming! Wait ’till you see what’s in it. Just wait. But I can’t wait. We must wait. I might actually get a copy in my hot little hands this very month of September. Tell me your address. I’ll totally send it to you.
In the month leading up to the November 6, 2012 publication date of Gluten-Free on a Shoestring Quick & Easy, there will be pl-en-ty of ways to get all up in it. There will be an exclusive free e-book cookbook available for download all month long for anyone who has been kind enough to preorder (especially for those of you who have already preordered!). There will be a Pin-It-To-Win-It contest for a chance to win a free copy of the book.
There will be all manner of celebration. And if you preorder, you will almost certainly get the book delivered to your doorstep earlier than the official publication date.
But first, here’s a peek inside some of what’s in the book. And these are all exclusive blog photos. Oh I absolutely love exclusive. Don’t you?? It makes me feel like Eloise, living at The Plaza.
Do these gluten-free English muffins look quick & easy?? Well they are! Get your muffin rings ready, friends. We’re making yeast-free gluten-free English muffins, and they’re ready in less than 30 minutes. STOP IT. No! I won’t!
Gluten-free chicken pot pie? I’ve got you covered in that special quick & easy way. We’re goin’ all profesh with the old gluten-free pie crust, and the filling is all shortcut-friendly. Weeknight dinner. Done.
Black bean and cheese burritos are so weeknight friendly – even with from-scratch gluten-free flour tortillas. And they’re even more make-ahead friendly for those super busy gotta-be-in-two-places-at-once nights. I’ve been there, too!
Gluten-free goldfish-style crackers are ready in a flash, and they’re great for on-the-go snacking. Just don’t be fooled by the smiley guy on top. Some of the ones underneath are pissed. Their favorite Fall show got canceled at the last minute.
This vanilla cake first made a blog appearance months ago, and many, many of you were all, hey where’s the vanilla cake recipe? Well, I’ve got good news. Not only is the vanilla cake recipe in Shoestring Quick & Easy, but it starts out as a Make-Your-Own Vanilla Cake Mix. And there is even a Dairy-Free Make-Your-Own Vanilla Cake Mix version.
In fact … there is a whole chapter (Chapter 9, if memory serves) of Make-Your-Own Mixes – for everything from your favorite cookies and cakes to muffins and scones. No need to ever buy a boxed mix again for beaucoup bucks. D.I.Y.A.O.T. (do-it-yourself-ahead-of-time, ‘course).
And, finally today, we come to this sweet reward. Long ago, I told you about this recipe. Well, turns out you don’t even have to wait for the new cookbook to be published on November 6. You can have this recipe now. Right now, in fact. No lines. No waiting.
1 ½ cups (210g) high-quality all-purpose gluten-free flour
¾ teaspoon xanthan gum (omit if your blend already contains it)
7 tablespoons (35g) unsweetened natural cocoa powder, divided
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon cream of tartar
¼ teaspoon kosher salt
½ teaspoon freshly grated nutmeg
⅔ cup (145g) packed light brown sugar
4 tablespoons (56g) unsalted butter, melted and cooled
4 tablespoons (55g) canola oil
2 extra-large eggs, at room temperature
1 ½ teaspoons pure vanilla extract
¾ cup plus 2 tablespoons (14 tablespoons) heavy cream, at room temperature
1 cup (115g) confectioner’s sugar
2 to 4 teaspoons milk or buttermilk
Preheat your oven to 350° F. Grease a mini doughnut pan or muffin tin and set it aside.
In a large bowl, place the flour, xanthan gum, 6 tablespoons cocoa powder, baking powder, baking soda, cream of tartar, salt, nutmeg, and brown sugar, and whisk to combine well. Add the butter, oil, eggs, vanilla, and cream, beating to combine
after each addition until combined.
Fill the doughnut or muffin wells about 3/4 of the way full.
Place in the center of the oven and bake for about 8 minutes, or until the doughnuts are set and just lightly browned. Transfer to a wire rack to cool.
While the doughnuts are baking (or cooling), make the glaze. In a small bowl, place the confectioner’s sugar, remaining 1 tablespoon cocoa powder, and 2 teaspoons milk or buttermilk and mix to combine. Add more milk or buttermilk by the half teaspoon until you have a smooth, but pourable liquid. Working quickly, dip the top of each of the slightly cooled doughnuts in the glaze, turn back and forth a bit to coat well, invert the doughnut so the glaze is facing up, and allow it to set on a piece of parchment paper.
The glaze seals in moisture, so glazed doughnuts will keep quite well on the counter for a few days. Freeze any unglazed leftovers.
Variation: Bake these doughnuts in a BabyCakes Mini Doughnut Maker. Instead of preheating your oven, warm the doughnut maker according to the manufacturer’s directions. Follow Step 2 above to make the batter. In Step 3, fill the bottom of the wells completely with batter, then close and secure the lid. Allow to bake for 3 minutes. Open the doughnut maker, and remove the doughnuts with the remover tool included in the package. Transfer to a wire rack to cool completely, and return to Step 4 of the recipe.
From the book Gluten-Free on a Shoestring Quick and Easy: 100 Recipes For the Food You Love—Fast! by Nicole Hunn. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright (c) 2012.
I’m so excited!!! I can’t wait to show you what I’ve been secretly working on without telling you all about all the recipes for the last year. I hate keeping recipes from you!
P.S. What are you waiting for, then? Get your Quick & Easy pre-order on! And the free ebook download next month will be on the honor system. No need to wait until October to preorder. I trust you. :)