Best wishes for Health, Happiness and Wealth in the New Year!
reade more...
GF CHOCOLATE CHIP COOKIES
GF Chocolate Chip Cookies!
Yes, I’m baking again! whooohooo!
Unfortunately, the kitchen reno is not complete, but we have a working kitchen: the refrigerator, microwave and oven are in and working. However, cupboard doors, grouting of the backsplash and several miscellaneous things need to be done…
I have been buying e-cookbooks on my ipad and Kindle. It’s certainly not the same but for all my GF cookbooks, I feel it’s more economical. Besides, GF cookbooks don’t exactly have fabulous photography. Most are not coffee-table worthy unlike some of my other cookbooks. So, e-reader format is okay by me.
This GF cookie recipe is the first batch of cookies to be made in my new kitchen. yah. I couldn’t wait to bake so I jumped the gun before the reno was finished. Ah well.
The recipe I used was from Artisanal Gluten Free Cooking. The Artisanal GF flour blend consists of: brown rice flour, potato starch, potato flour, cornstarch, xanthum gum, and sorghum flour. I kept the rest of the blend in an airtight container.
The cookie dough came together quickly; even though I didn’t use the mixer. I wanted to mix it by hand and keep cleanup to a minimum. Besides, I couldn’t find half my kitchen supplies as they are still all over the house stuffed in boxes somewhere.
I couldn’t even find my cooling racks; so I allowed them to cool on my new Wolf Range top on the cookie sheets. The kids did not wait for the cookies to cool down and started eating right away (homemade cookie withdrawal)! I think the recipe is decent and doesn’t taste GF. The cookies were crispier and drier than I usually like them. I didn’t get the chewiness I liked. Seeing as I didn’t adapt the recipe, perhaps next time I will fiddle with it to get the texture I like.
E.T.A. of the completed kitchen reveal is mid-January (fingers crossed).
GF CHOCOLATE CHIP COOKIES
from Artisanal Gluten-Free Cooking by Kelli & Peter Bronski
- 1/2 pound (2 sticks) salted butter, softened
- 3/4 cup packed light brown sugar
- 3/4 cup granulated sugar
- 1 tsp GF vanilla extract
- 2 eggs
- 2 3/4 cups Artisan GF Flour Mix (or your favourite blend)
- 2 3/4 tsp xanthum gum
- 1 tsp baking soda
- 1/2 tsp salt
- 6 oz chocolate chips
- Preheat oven to 375 degrees F
- Cream the butter, brown sugar, granulated sugar and vanilla in a mixer, about 2 minutes. Add the eggs one at a time, mixing until incorporated
- Add the flour, xanthum gum, baking soda and salt. Mix until well blended. Mix in the chocolate chips.
- Using a cookie scoop or a teaspoon, drop dough balls 2 inches apart onto ungreased cookie sheets (or in batches, if using only one cookie sheet).
- Bake for 8-10 minutes [cakebrain’s note: I baked 8 minutes] until lightly golden on top. Let the cookies rest for 5 minutes on the cookie sheets. Transfer to a wire rack to cool.
A CHRISTMAS EVE POEM
 |
| photo source I have been channeling William Carlos Williams today and have written an original poem dedicated to you, my faithful readers and followers. Thank you for sticking with me through my kitchen renos...it seems like forever! In the New Year I envision a reinvigorated energy in my groovy new kitchen. Join me again in January for more food porn and baked goodies. I will unveil my finished kitchen photos in January! I wish you all a Very Merry Christmas and a Happy New Year! Christmas Eve Poem by Cakebrain from Cake On the Brain so much depends upon a lone butter cookie glazed with sweet icing beside the crisp carrot. |
KITCHEN RENO FOR CHRISTMAS
Lots of action on the reno today...my new Wolf range, new Sub-Zero fridge and my old Wolf convection Microwave and convection oven are in! I think I will christen the kitchen with a batch of cookies very soon. Fridge hookup and Ventahood hookup still need to be done so waiting on that...
reade more...
Chris (left) and Peter (right) from Build Momentum (my cabinet gurus) helping Will McPhail (my contractor) from McPhail Renovations guide the Wolf Oven back into place.
 |
| My sexy Wolf Range! love those red knobs! |
Even wrapped up in packaging, the Sub-Zero looks good! Hopefully we'll be hooked up and running soon!
KITCHEN RENO: Day 43
My monster Franke sink is in! Woohoo! Industrial faucet and whisper quiet garburetor are installed too!
reade more...
KITCHEN RENO: DAY 30
Some upper cabinets are in...but the sink and counters come next week! Can't wait!
reade more...
This is the glass mosaic tile I've chosen for the backsplash!
Kitchen reno Update
Not much going on right now with the reno...just waiting for the Franke sink to come in from Germany. The island box was recently installed.
Starting to really really miss baking...and we're eating takeout quite a bit! (though eating out is not really a big issue from the norm). I know this is the lull before the storm!
reade more...
Starting to really really miss baking...and we're eating takeout quite a bit! (though eating out is not really a big issue from the norm). I know this is the lull before the storm!
CAKEBRAIN’S KITCHEN RENO: DAY 4
Here’s how my kitchen tiles will be laid out.
It’s evening as I take this pic and difficult to see the colour of the tile. It’s essentially white with some grey streaking. The pattern is pretty subtle.
Patrik, the tiler will be in tomorrow morning to finish up the floor and I’ll take a pic after he’s done!
SUIKA, JAPANESE IZAKAYA RESTAURANT
Deluxe Suika Box: Suika’s Appetizer sampler box.
Yes, it was very good…and appetizing! I had to order the sampler because I love variety! The portion sizes were not too bad...served in little sake cups in a lacquer box. It was a gorgeous presentation.
Negitoro sashimi appetizer. Lots of fresh tuna in a delicious sauce; topped with scallions.
Chicken karaage. Crispy nicely fried moist boneless chicken.
Corn Kakiage: like a corn tempura. My favourite dish of the night! Fresh niblets lightly battered and nicely seasoned...they were so addictive!
Beef Filet fried rice with garlic. Crispy fried garlic slices and tenderloin beef chunks! yum!
Oxtail ramen: my girl loves ramen. The broth is super rich. Definitely nice beefy flavour with chunks of meat throughout.
Matcha Creme Brulee. This is not like a real creme brulee in that it is frozen. It’s like matcha ice cream in texture but cut into it with a spoon...and it's hard because it's frozen! It tastes like matcha creme brulee. Neat! The crunchy brulee is caramelized sugar and there’s a dusting of matcha on the plate.
Pumpkin creme brulee…a seasonal dessert in a tiny single-serving size.
Creamy, pumpkin-y, yummy!
We each had a complimentary frozen grape at the end. The girls scarfed their two grapes down before I could get a shot of all the grapes. Something so simple can be so refreshing!
The bottle chandelier. Cool!
Service was attentive and the atmosphere really neat. The colours were dark and decor was modern and funky. I loved the attention to presentation of the food. I also enjoyed trying all the different menu items and look forward to coming back to try other dishes...like the Chinese poutine. I wasn't in the mood for fusion tonight; maybe next time!
Suika is located on W. Broadway. There is plenty of metered parking out front.
