Like everyone else, thanks to COVID-19, we have spent the last three-plus weeks at home. This means Miss A and I have been doing quite a bit more baking. We’ve mastered several modified recipes and so far, this Gluten-Free Baked Vanilla Sprinkle Doughnuts is our favorite.
Gluten-Free Baked Vanilla Sprinkle Doughnut
- 2 1/3 cups all-purpose gluten-free flour We used Krusteaz Gluten Free All Purpose Flour.
- 1/3 cup blanched almond flour
- 1 cup sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup almond milk or other milk of your choice
- 1/2 cup full-fat plain Greek yogurt
- 2 large eggs
- 1/2 cup olive oil You can use melted butter
- 1 teaspoon vanilla extract
- Rainbow sprinkles or other sprinkles of your choice
- Your favorite frosting We are partial to chocolate frosting
Preheat the oven to 425°F. Spray a doughnut pan or muffin pan with nonstick cooking spray and set aside. Combine the gluten-free flour, almond flour, baking powder, baking soda, sugar and salt into a large mixing bowl. Whisk together with a fork until completely combined.
In a separate mixing bowl, add the almond milk, yogurt, and eggs. Whisk until smooth. Add in the olive oil and vanilla extract. Whisk again until smooth.
Pour the wet ingredients into the dry ingredients, and stir until they are fully combined and there are no dry spots. The batter will be thick and sticky. (If it is too dry add a bit more milk, if it is too wet add more gluten-free flour.)
Using an ice cream scoop, scoop the batter into the greased pan until they are filled 3/4 of the way.
Bake for 12 to 15 minutes, until a toothpick comes out clean. The doughnuts will be golden-brown. Allow to cool on a wire rack before frosting.
Once the doughnuts are cooled, frost them with your favorite icing. We're partial to chocolate
This is another recipe J and I learned to make while at the amazing Langlois Culinary Crossroads. It is perfect for a new year’s day breakfast or brunch. While it looks complicated, it’s actually pretty easy. The hardest part os stuffing the brioche!
Langlois Stuffed French toast
Bread and filling ingredients:
Cut the Brioche into about 6 2 by 2 rectangular pieces. Using a skewer precut the hole for the filling. You will have to turn it around to make a hole larger than the skewer. This is where slightly stale bread comes in handy.
In a medium-sized bowl, beat the softened cream cheese, powdered sugar, vanilla and lemon zest and juice together on medium speed until well blended.
Put the filling into a ziptop bag. Cut off the corner. Pipe into the skewer holes.
If this doesn't work, you can make a sandwich by making a pocket (think pita pocket), just make sure to only cut through one side of the bread or it will be more difficult to brown. Set this aside.
In another medium-sized bowl, beat the eggs, milk, sugar, vanilla and salt. Dip each piece of stuffed bread into the custard and turn once to completely coat. Cover and chill for at least 30 minutes (overnight is better!) but no longer than 24 hours.
When you're ready to cook, preheat the oven to 350 degrees.
In a large skillet melt the butter over medium to medium-high temperature.
Brown each piece of stuffed bread on all sides. Do not move it around. Do not check and see if it's browning.
Let it sit longer than you think it needs to. About 5 minutes per side.
Place the browned pieces into a casserole dish and cook in the oven for about 10 minutes. Garnish as you please and serve.
Sometimes we cover this in powdered sugar, other times maple syrup. It’s just as good alone though. We’ve served this to friends and family and everyone has raved about it each time.
As the arrival of our daughter gets closer, J and I have started perfecting some of our favorite restaurant dishes at home. We finally got this dish perfect and couldn’t be happier. The original recipe can be found here.
Vietnamese Bo Luc Lac
Beef Marinade Ingredients : makes the gravy
Dipping Sauce Ingredients (this is our favorite part it really brings the whole dish together!)
Prepare marinade by combining garlic, oyster sauce, sugar, fish sauce, soy sauce and sesame oil with the beef for at least half an hour, preferably 1-2 hours let marinate in the refrigerate. (Note: If you're thinking ahead (like we occasionally do), feel free to combine the beef and the marinade and freeze the mixture. Then you can just take it out of the freezer and put it in the refrigerator when you leave for work.)
Prepare vinaigrette by mixing rice vinegar with salt and sugar. It should be a balance of sour, salty and sweet. It should look something like this:
Thinly slice the red onion and use about 3-4tablespoons tablespoons the vinaigrette to pickle and set aside covered in fridge for about 10 minutes (longer is better here too!). Prepare bed of lettuce and tomatoes in a serving platter and set aside.
Heat a large wok or pan over high heat.
Add about 2 tablespoons cooking oil and when it begins to smoke, add an even layer of beef and allow to sear for about 2 minutes, before “shaking” to sear the opposite sides for about another 1-2 minute more to brown all the sides. Do this in batches to cook all the beef if necessary. This will sear the beef so it looks like this:
Transfer beef to bed of watercress and tomatoes.
Drizzle another 3-4 tablespoons of vinaigrette over the beef and greens and top with pickled red onions.
Lastly, squeeze lime juice over salt and pepper in a small bowl and use for dipping the beef, or feel free to just drizzle it on.
The dipping sauce should look like this:
This has to be in my top 10 favorite dishes of all time. I love the veggies and the balance of all five flavors. I also love that the rice isn’t even really necessary for this to be a filling meal. Plus even if you do all the prep work right before dinner, the whole start to finish time is only about 30 minutes.