In The Kitchen

A Sweet New Year

ew

Fishheads

We did it. I did it. I survived another year of mad-dash cooking for the High Holidays. There was the fish head, and there were sweetened boiled beets, and carrots and leek and gourd and dates, pomegranates – ooh yeah – what a messy treat, can’t forget those. There could have been black-eyed peas but they just look creepier than a fish head to me, so I opted out. These are the foods we eat on Rosh Hashana that are symbolic to the blessings we ask for.

appleThat and of course apples and honey – the fam favorite! I made sure to pick the prettiest apples I could find.

And then I cooked like never before. There were round challot and long challotchallah and then one with sprinkled cinnamon-sugar and one with chocolate chips and one with a fish-tail braid…plus chicken wingsroastwings and a French roast and then honey-mustard cutlets and steamed broccoli, edemame, squash kugel (pie)lunch, potato kugel  and basmati rice, salmon, salad, couscous, chicken with sweet potatoes, garlic salted green beans and the list went on!!!! There was 3 pots-worth ofsoup hearty chicken soup and of course there was dessert. There was a whip-pie that found its way into the freezer, Ben & Jerry’s and an assortment of Sharon sorbet plus DH’s red velvet cake and an apple pie. I mean tons of food! Too much food! I felt so bloated, in a good way though after every meal it was worth all the effort. 

 

The beauty of all this prepping and eating and celebrating though for 3 days straight meant that I was really looking forward to Yom Kippur. The fast days of ALL fast days. The Holiest Day Of The Year! I was going for the ultimate cleanse. No eating for 25 hours and you know what? I was only a smidge hungry. Before the fast, there was another meal to prepare but I kept it fairly simple.  And because I felt bad for my daughter who suffers with Celiac’s Disease I made her these Betty Crocker gluten-free cupcakes that my sister-in-law was kind enough to bring to us all the way from the States. They were plain yellow cupcakes that I jazzed up with Duncan Hines vanilla frosting and good ol’ colorful jimmies. I placed then in the fanciest cupcake holders I could find  and the result was awesome. She was in heaven, after not being able to eat the apple pie, the whip pie or the red velvet cake – I made it up to her with these.cupcake

What a way to start the new year. Hoping it’s a sweet new year for everyone. SHANA TOVA~!

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The Cupcake Wars

cupcakes

The vanilla ones are from a mix (cinnamon flavored) and NOT as smooth

I never in a million years thought that the cupcakes I made for my daughter with Celiac is what my other children would be begging to eat, fighting each other for the very last one. Naturally, it took a few tries (with various other recipes) to get that not-so-grainy, weird texture that a lot of gluten-free products end up tasting/feeling like. A friend of my mom passed me an AMAZING gluten-free recipe for chocolate cupcakes that I have passed on and on and on, and keep getting great feedback.

One friend said she baked the batter in a loaf pan and it was even better!

There are so many variations for toppings, just like ‘regular’ cupcakes, but the first time I served these, I also had fresh strawberries and whipped cream as an accompaniment. Nothing, absolutely nothing was left.

I’m thinking I want to try making this recipe in a loaf pan, with a sugar glaze and chocolate jimmies…man, I am salivating even as I type this.

These were fudgy but beware, not all ingredients are equal. I substituted Nutella for a gluten-free chocolate spread (also to be dairy-free), one time it worked and another time – with a different gluten-free brand they sunk – were so pathetic-looking, yet, to my surprise still were eaten to the last crumb.

cupcake

The last of the birthday cupcakes

For my daughter’s 9th birthday I decided to bake these cupcakes for the 40 children in her class, adding a butter-cream frosting and fondant confetti. Only 2 children rejected them *but the teachers were happy to take them off my hands! Another friend of mine used this recipe but soon realized in the process that she was short on chocolate so she supplemented peanut-butter and sent me a photo – so so good – who doesn’t love the chocolate-peanut-butter combo? YUM!

So here you go, enjoy!

GLUTEN-FREE CHOCOLATE CHOCOLATE CHIP CUPCAKES

makes 10-12 large

  • 1 cup gluten-free chocolate spread
  • 2 eggs
  • 1/2 cup + 2 tablespoons potato starch
  •  70 grams chocolate chips
  • cocoa powder
Fill a cupcake pan with liners, coat each liner with cooking spray and then dust the bottoms with a little cocoa powder. Using a mixer combine the eggs and chocolate spread of choice, adding the potato starch slowly and mix well. Add chocolate chips.  Fill cupcake papers half way. Bake at 185°C or 160°F for about 12 minutes. Center should be gooey when tested with a knife.