These cookies are light, airy and refreshing, with a little crunch from the poppy seeds. Although I don't drink tea very often, I think they would be perfect for tea time. They might possible go well with coffee as well, but I just don't do coffee at all. Try them for yourself and let me know what you think.
What You Will Need:
Medium Bowl
Whisk
Stand Mixer with Whisk Attachment
Lemon Zester
Medium Scoop
Plastic Container
Wax Paper
Cookie Sheet(s)
Silicone Mat(s) or Parchment Paper
Cooling Rack(s)
Ingredients:
1 1/2 cups Soy Flour
1/2 cup Tapioca Starch/Flour
1/2 cup Potato Starch
1/4 cup Corn Starch
1 teaspoon Xanthum Gum
1 teaspoon Baking Powder
1/2 teaspoon Salt
1 cup Unsalted Butter, room temperature
1 1/2 cup Sugar
2 Large Eggs, room temperature
4 Tablespoons Lemon Juice, freshly squeezed
2 Tablespoons Lemon Zest, chopped
2 Tablespoons Poppy Seeds
Directions:
In a medium bowl, whisk together soy flour, tapioca starch, potato starch, corn starch, xanthum gum, baking powder and salt.
In standmixer with whisk attachment, cream together the butter and sugar.
Zest and juice the lemon.
Add eggs to the butter and sugar mixture.
Add poppy seeds.
Add lemon zest.
Add lemon juice.
With the mixer on low, slowly add the dry ingredients.
Using medium scoop, scoop dough into a plastic container. Place wax paper between the layers of dough balls. Refrigerate for at least 2 hours.
Preheat oven to 350° F.
Place dough balls on silicone lined cookie sheets approximately 2 inches apart, and bake for 18 minutes.
Cool on cookie sheets for two minutes, then transfer to cooling racks until cooled completely.
Makes about 3 dozen.
I've always loved the way lemon and poppy seeds go together. Don't you?
"The difference between who you are and who you want to be is what you do."
So go out a do something!
~Sheryl
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There's nothing like a nice, hot bowl of soup on a cold, cold winter day. OK, so technically it isn't winter yet, but it sure feels like it. It has been below freezing on more than one occasion already this year, and there is a huge snowstorm pouring down on us as I type. I'm not super excited about that. I don't do well with cold weather. I sure love the way fresh fallen snow looks, but as soon as I have to continue my "regularly scheduled life" with it, I get a little cranky. So, I try to do little things to brighten my mood. Homemade soup is one of those things.
The beauty of this soup is that it is beyond easy to make, and it is versatile. You can make it with chicken, turkey, or really whatever bird you like; and you can use rice, couscous, wild rice, brown rice, or really any grain you like. And since you use cooked meat and cooked rice, it is a perfect recipe for leftovers. Yep, you got it, pull out all of those plastic containers from your fridge and see what you've got. You may have the makings for an amazing cup/bowl of soup.
Just follow this simple recipe.
What You Will Need:
Dutch Oven or Large Pot
Wooden Spoon
Ingredients:
2 Tablespoons Unsalted Butter
1 cup Carrots, chopped
1 cup Onions, chopped
2 Tablespoons Soy Flour
1 Tablespoon Potato Starch
1 Tablespoon Tapioca Starch/Flour
2 cartons (32 ounces each) Gluten Free Chicken Stock
3 cups Rice (grain), cooked
3 cups Chicken (poultry), shredded or chopped (I used the leftover half of a roasted chicken from Costco.)
1 teaspoon Ground Pepper
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Celery Salt
2 teaspoons Chopped Parsley
2 cups Milk (anything but fat free)
Directions:
In a dutch oven over medium-high heat, add butter and vegetables. "Sweat" vegetables until carrots are tender and onions are clear.
Add soy flour, potato starch and tapioca starch and stir until thick.
Slowly add chicken stock, stirring to incorporate flours. Cook until boiling, stirring constantly.
Reduce heat to low-medium, add rice, chicken and spices. Stir to incorporate. Let simmer for 10-15 minutes.
Slowly add milk and stir. Let simmer for an additional 5 minutes.
Serve it while it is hot. If you are a purist, leave it alone. If not, serve it with your favorite gluten free crackers or croutons.
MMmmm! So simple and so delicious. I hope this warms your belly and your heart on these bitter cold, snowy days!
"Love and cook with wild abandon"
Sounds like a plan to me.
~Sheryl
I have kind of been on a lemon kick lately. I don't know what it is. I guess lemons seem refreshing to me; and since it is has been really hot, they have been calling to me. I am so glad I answered. The Lemony Lemon Cookies I posted on July 21, 2013 and these insanely good Lemon Brownies have been incredible hits.
My friend, Monica, loves lemon. When I finished making the lemon brownies, I sent her a text to let her know. She headed right over for a taste. Although I gave her enough brownies to share with her husband and daughter, she said the brownies were so good, she only gave them each a small taste. That sounds like a glowing review to me.
What You Will Need:
Whisk
Square Baking Pan
Ingredients:
For Brownies
2/3 cup Oil
1 1/2 cups Sugar
2 Large Eggs, room temperature
2 Tablespoons Lemon Juice
2/3 cup Soy Flour
1/3 cup Potato Starch
1/3 cup Tapioca Starch/Flour
2 Tablespoons Lemon Zest
1 teaspoon Xanthum Gum
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
For Glaze
1 cup Powdered Sugar
1 Tablespoon Lemon Zest
1/4 cup Lemon Juice
Directions:
In two separate small bowls, zest and juice lemon(s). (Make sure to wash lemons well before zesting.) Set aside.
Grease and flour square baking pan. Set aside.
Preheat oven to 350° F.
In a medium bowl, beat oil, sugar, eggs and lemon juice.
In a separate small bowl, whisk together soy flour, potato starch, tapioca starch, lemon zest, xanthum gum, baking soda and salt.
Add dry ingredients to wet ingredients and mix until blended.
Pour batter into prepared pan.
Bake for 40 minutes or until toothpick inserted in center comes out clean.
Cool completely in pan. Turn out onto a platter.
In a small bowl, mix together glaze ingredients until smooth.
Slowly pour glaze on brownies. Spread over brownies with spoon or spatula. Be careful not to use too much. You don't want it to puddle. You can always pour a second round after the first layer is set.
Cut into pieces and serve.
You might want to consider making two batches. They disappear at lightning speed.
"You only live once, but if you do it right, once is enough."
Sheryl
I picked up some lemons at the grocery store the other day to make something yummy. I finally decided on a few recipes; so, it is lemon day at the Darroch house. I spent the morning making these Lemony Lemon Cookies and some Lemon Brownies (look for that post in a few days).
While the kids and I ran out to do some errands, my husband came home for lunch. I didn't know he was planning to come home; so when I received his text about tasty lemon cookies, I was surprised but happy that he like them.
If you like lemon, you will love these cookies. They pack one heck of a punch.
What You Will Need:
KitchenAid Mixer with Paddle Attachment
Small Scoop
Baking Sheet(s)
Silicone Mat(s) (This is optional, but I highly recommend it.)
Cooling Rack(s)
Ingredients:
For Cookies
3/4 cup Soy Flour
1/2 cup Tapioca Starch/Flour
1/2 cup Potato Starch
1/4 cup Corn Starch
1 teaspoon Xanthum Gum
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1 Tablespoon Lemon Zest
2 Tablespoons Fresh Squeezed Lemon Juice
1/2 cup Unsalted Butter, room temperature
1 cup Sugar
1 large Egg, room temperature
1 teaspoon Pure Vanilla Extract
For Glaze
2 cups Powdered Sugar
2 Tablespoons Lemon Zest
1/3 cup Fresh Squeezed Lemon Juice
Directions:
In two separate small bowls, zest and juice lemons. (Make sure you wash the lemons before you zest them.) Set aside.
In a medium bowl, whisk together soy flour, tapioca starch, potato starch, corn starch, xanthum gum, baking soda, salt and lemon zest. Set aside.
In KitchenAid Mixer bowl, cream butter and sugar together with paddle attachment.
Add egg.
Add vanilla.
Add lemon juice.
Add dry ingredients and mix on medium until smooth.
Don't be surprised, the dough is a very soft dough. I experimented with different sized cookies and found that small cookies work best. I also found that if you refrigerate the dough for 1/2-1 hour, the cookies won't spread quite as much.
Preheat oven to 350°F.
Drop by tablespoon size balls on silicone mat lined cookie sheet about 1 inch apart. (I used a small scoop.) Bake for 12-15 minutes or until slightly golden brown.
Cool on baking sheet for 2 minutes, then transfer to cooling rack to cool completely. (Place cooling rack on baking sheet to catch run off of glaze.)
In a small bowl mix together glaze ingredients until smooth.
When cookies are cooled completely, spoon glaze onto cookies.
Be careful who is around when you eat these cookies, because they will make you pucker up. And you don't want to get caught puckering up to the wrong person. ;)
Warning: These cookies also disappear very quickly.
"Life is short. If there was ever a moment to follow your passion and do something that matters to you, that moment is now!"
Don't lose sight of your passion!
Sheryl
