Gluten-Free Chocolate Madeleines

So here’s the thing, I’m not gluten-free.  I don’t know the first thing about gluten-free baking other than what I’ve read online and from some of the cooking blogs I follow.  All I know is that it’s pretty much the worst.  I brought up gluten-free baking to one of my very best friends (who happens to be gluten-free) whose reaction was to laugh quietly at me, and tell me something along the lines of, Welcome to Hell.

But I was determined.  Very determined.  I was determined because I know so many people who need to eat gluten-free and I want them to enjoy delicious things like madeleines and cookies and cakes and sweet things.  Of course it wasn’t easy.  I wanted to make the traditional madeleines, however I was out of lemons and frankly the idea of going to the store sounded worse than anything on the planet right then.  So I decided to go with chocolate instead.

The first recipe turned out… interesting.  And by interesting I mean my husband took one bite and was like oh hmm, mmm.  I asked him if he wanted more and suddenly he needed to do several errands.  So of course I tasted it myself, promptly went into the bathroom mirror and went full Gordon Ramsay on myself.

The batter came out kind of like fudgy brownies, but maybe even thicker.  And it was like swallowing a chocolate-flavored rock.  I knew it wasn’t going to be good the moment I tried to trowel the batter into the madeleine pan, but a small part of me hoped a little.  Of course that hope was dashed into fine powder the moment I pulled them from the oven.  At that point it was tempting to give up, it really was.  However I’m not that kind of baker.  So I rearranged some of the ingredients, adjusted some of the steps, and viola!

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They were not only edible but also–if I do say so myself– delicious.  They’re gluten-free so of course they’re not exactly like madeleines.  A little more dry than their counterpart, which honestly will be solved if you heathens eat them PROPERLY by dunking them into a hot beverage *side-eyes all of you* but they are by no means crumbly nor do they feel like you just took a mouthful of the Sahara.

Dipping them in chocolate also provides another pop of flavor and a little more moisture to the cake, so it’s a step you don’t have to follow, but I recommend it anyway.

So without further ado, here’s the chocolate madeleine recipe.

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Ingredients:

1/4- cup all purpose gluten-free flour blend

1/4- cup dutch processed, unsweetened cocoa powder

1/8- tsp xanthan gum

6- tbsp butter (melted and cooled, but still liquid)

1/3- cup sugar

1- full egg

2- egg yolks

1- tsp vanilla

 

Ingredients for chocolate coating-

2/3- cup butter

1- cup semi-sweet chocolate chips

 

Prepare your mixer with the whisk attachment, and in a metal bowl, combine the egg, egg yolks, and sugar, and set mixer to medium.  Whip eggs and sugar for about ten full minutes, or until the mixture reaches the ribbon stage.

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Continue mixing until just before stiff peaks start to form.  You want it super airy, almost meringue but not quite.  Since you’re doing this gluten-free, this allows the batter to be slightly more airy than a typical madeleine which will help in retaining that traditional madeleine texture, and avoid having your cakes come out crumbly and dry.

Set batter aside, and in a separate bowl, combine the gluten free flour and xanthan gum.  Give a good stir to fully incorporate.  Sift in the cocoa and with a fork give a good stir until the flour and chocolate are fully mixed.

Add the vanilla to the butter, testing to make sure the butter is at room temperature.  No hotter, or it’ll affect the egg and sugar batter.  Once the butter is cool enough, with a rubber spatula, slowly incorporate the butter into the egg and sugar mixture, folding gently until completely combined.  Then, one tablespoon at a time, gently fold in the chocolate.  Make sure you’re stirring very gently so you don’t lose any of the airy texture of the batter.

Once the batter is fully combined, prep your madeleine pan with a little bit of butter and flour, and carefully spoon batter into the molds.

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Let set in the fridge for at least one hour, or up to three.  Once the batter is set, preheat your oven to 375F.  While the oven is heating, let the madeleine pan rest on the counter.  Bake for about 8 minutes, and then remove immediately to cooling rack.

While the madeleines are cooling, prepare your chocolate.  In a sauce pan or in a microwave safe bowl, combine the chocolate chips and butter.  In the microwave, heat thirty seconds at a time, giving a good stir after each round, until fully melted and combined.  If you’re using the stove-top, heat on medium, stirring until chocolate chips and butter are fully melted and combined.

Once that’s finished, dip the madelienes into the chocolate so half the cookie is coated, and let sit on the cooling rack until the chocolate hardens.  If you like, sprinkle with confectioner’s sugar for another pop of sweet, or just eat as is.

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If you want to try these delectable treats, and would like them shipped directly to your home, please visit my etsy shop where you can purchase one dozen of these tasty little teacakes!  (And you can try their gluten-y counterpart as well)

 

Cheeseburger Macaroni Casserole

So the first thing you should know about my house is, boxed casserole dishes are expressly forbidden.  I grew up on them.  But the weird, unpronounceable ingredients in those things have made me put my foot down and say absolutely not.  No way.  However I have kids, and having kids we all know that they will taste things like boxed casserole dishes and… to my grand dismay… they love them.

Yesterday we had a late day.  The traffic was horrendous when we were picking up the kids.  There were about six lights we got held up at while emergency vehicles took over.  Construction on every street.  By the time we got home and surveyed the damage (and by damage I mean Mt. Everest laundry pile that is still only 2/3rds folded) I realized dinner was going to be a huge pain.

We had burger meat thawing but it was still rock hard, and it was technically for Saturday night.  But man did I want it.  Like no words could describe how much I wanted it.  So I came up with a compromise.  Compile a dish which would be easy, and satisfy my burger craving.

I wasn’t even going to blog this to tell you the truth.  It’s hardly gourmet.  Cheeseburger macaroni casserole?  Not a phrase I’d ever say to an actual chef.  However the moment I dished it out, I got the most amazing response.  My husband took one bite of the sauce, stared me in the face and said, “If those noodles don’t finish cooking quickly, I will kill them.  I will kill them all.”

My picky children, who I swear give the term picky a brand-new definition, all declared it was the best meal ever.  No joke.  Best meal ever.  My seven year old, the child I have to bribe and BEG to finish half a serving of dinner on most nights, had two servings.  She stuffed her tiny face and while she spent half an hour on the couch moaning about her belly ache turned to me and said, “So worth it mom.  So… so worth it.” 

I mean, if this face is anything to go by.

10563060_10203563354376805_4075170187634043134_nMy middle daughter was slightly less enthusiastic, but also declared, “If you walk away from that pan mom, don’t be surprised if the entire thing disappears…….. INTO MY BELLEH!”

mac4Why yes those ARE bananas ripening for banana bread, how did you know?

So without further ado, the recipe which will restore your child’s love for you.  Or at least make you very popular for about ten minutes.

Just a note, this recipe I made is gluten free, but you can use any noodles.  (Also I have no ingredients photos because again, not planning on blogging.  To make up for it, here’s a picture of a fat cat heavy breathing, which pretty much sums up my life.)

heavy breathingIngredients:

1lb ground turkey (though any ground meat will do)

1pkg Macaroni noodles

1 1/2 cups heavy cream

1/1/2 cup cheddar cheese

2 tsp salt (divided)

1 tsp oregano

1/4 cup Ketchup

2 tbsp yellow mustard

1/2 cup cheddar for topping

 

Start your pot boiling for the noodles and preheat your oven to 375F.  In a pan, begin to brown the ground meat, adding in the oregano and 1 tsp salt while browning.  This should take about seven or so minutes.  Once the meat is browned, drain most of the fat, reserving about one tablespoon in the pan.  Add in the ketchup and mustard, and toss the meat until fully combined.  Set aside.

In a pot, heat the heavy cream and cheddar.  Stir on low heat until the cream and cheese is fully combined into a rich sauce.  Add in the remaining tsp of salt and stir.  Once finished, pour the ground meat into the cheese sauce and stir until incorporated.

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This part is delicious so restrain yourselves from eating it all.  It took great effort, let me tell you.

 

Once the noodles are done to al dente texture, drain and rinse with cold water to stop cooking.  If you’re using gluten free noodles like we did, they need a good, thorough rinse to get rid of the starch.  Also if you’re using gluten-free, the noodles to use best are the rice.  Quinoa noodles tend to be very heavy which will leave you with an extremely heavy belly feeling combined with the cream and cheese.

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Once the noodles are rinsed and drained, set aside.  Lightly prep (butter) a glass pyrex or other casserole pan.  Pour noodles, add sauce on top, then give a good stir until the sauce and noodles are combined.  Top with the remaining shredded cheese, and pop into the oven for about 20 minutes, or until the cheese is fully melted and slightly bubbly.

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And that’s it!

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Simple as that, and today I’m the hero mom who made the BEST DINNER EVER.  Won’t they be thrilled tonight when they see brussels sprouts on their plate.  Though they are getting burgers too so…. I’d better get SOME credit for that.  Sheesh.

Remember to check out my etsy store for delicious baked goods available in traditional and gluten-free!

Stay tuned for a recipe on Gluten-Free Chocolate Madeleines up next!