Cranberry Apple Chutney

Do you remember last year's post about this burst of fall flavor?

Cranberry Apple Chutney has to be one of my all-time favorite condiments.  It is Exhibit A for gluten-free, dairy-free, vegan food being utterly delicious.  And while you can put it on just about anything, it really shines on turkey.  Okay, I realize that completely contradicts that whole vegan thing, but hey - you can put it on tofurkey, too, right?

The house smells like bright, sunshiny fall, heavy with spice.  So, I thought I'd take this opportunity to re-blog the recipe for you all and show you the adorable spoons my friend makes.  She's one of those uber-crafty types and, let me tell you, you want to grab these while you can.  After recent media attention, and celebrity party planners scooping them up, they're hot! hot! hot!

I'm a tad obsessed with them and have a few projects planned over the next few weeks.  I can't wait to share them with you all.  She can put darn near anything on a spoon, but her in stock designs are to-die-for cute.  Knowing I am enamored with all things Alice, she sent me a nice set:

3 cups of fresh cranberries
3 cups of peeled, diced apples (I used honeycrisps and granny smith that were too bruised for my kids to possibly eat)
1 cups of sugar
1 1/3 cups of apple cider vinegar
1/2 tsp allspice
1/2 tsp good cinnamon (I like Penzey's vietnamese)
1/2 tsp ground ginger (dried stuff is fine)
1/4 tsp ground cloves
1/4 tsp fresh grated nutmeg (please)

Dump it all in a heavy bottomed stainless steel pot.  (The BEST stock pot ever - not too big, not too small, steams veggies, drains pasta, all in all great pot.  I've had it for years and we use it 3-5 times a week.)

This isn't a baking recipe, order doesn't really matter.

Stir occasionally to make sure the sugar is getting mixed in and not burning on the bottom of your pan.  Also, I realized that cranberries are loaded with pectin, the stuff that makes jelly and jam stick together.  As they burst, they will sort of fall to the bottom and can get goopy down there.  Don't worry if that happens, it mixes right back in.  (not that I know from experience or anything)

This needs to simmer for about 25 minutes.  It will thicken, reduce, and all the cranberries will pop.  You can encourage them by smooshing them against the side of the pot.  Your house will smell like heavenly fall goodness at this point (and yes, the vinegar smells STRONG in the beginning, but trust me. It's right.  And it mellows out.)

When it's done, it will be thick, almost the consistency of applesauce.

See how thick it is here?

And, of course, it makes a ton and would be an awesome hostess gift.  Here's an itty bitty "ice cream spoon" from Sucre and Spice tied on a tiny jar for gifting:

Happy Eating!

Gluten-Free, Dairy-Free Apple Cider Donuts (doughnuts? deaux knuts?)

Any way you spell it, apple cider donuts are a delicious part of fall.  The local apple orchards have a corner spot at the farmer's market where they sell everything from strawberry-rhubarb pie to slushy cider.  While pregnant (many, many years ago) I happened upon a small package of apple cider donuts at the stand and couldn't resist.

The cinnamon sugar melted against my tongue as I bit into the crisp exterior.  The inside was reminiscent of an old fashioned buttermilk donut with the faintest hint of apple-y goodness.

That was the beginning of a love affair with cider donuts.

Fast forward to this fall.  At the point that my beloved donuts were available, I had realized my sensitivity to dairy was pretty severe.  I knew I would have to end things, but my heart would pang as we drove near the market.  Something had to be done.

Today, I think I have not only replicated the recipe - I may have even improved it.

The kids occasionally ask for the frozen gluten-free donuts at the grocery store, but they're a tad expensive and a tad... not great.

After my first batch of donuts, I can safely say that I will never, ever buy them again!  They were remarkably easy and taste amazing warm.  I think you'll find that it's worth the bit of effort involved in making them from scratch.

Gluten-Free, Dairy-Free Apple Cider Donuts 

(pictured with maple glaze)

1 cup apple cider* 

1 cinnamon stick

a few grates of fresh nutmeg

(*Sam's has honeycrisp cider - which, of course, is what I used!)

***

1/4 cup of soy-free earth balance

1 cup sugar

2 eggs

1 TBSP apple cider vinegar

 1 cup original almond milk

***

4 cups Pamela's Gluten-Free Bread Mix / Flour (plus enough for dusting)

2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 tsp cinnamon

dash of ground allspice

dash of ground cloves

a few grates of fresh nutmeg

***

neutral oil for frying

Topping options:

cinnamon sugar

powdered sugar

maple glaze 

Simmer the apple cider and spices until reduced by half.  Your house will smell amazing now.  

You're welcome.

Mix together all the dry ingredients and set aside.

In a mixer, cream together the earth balance and sugar, then add eggs.

Slowly pour in the reduced spiced cider, apple cider vinegar, and almond milk.

Add a the dry ingredients about a cup at a time until incorporated.

The final batter will be very sticky.  

A silpat-lined baking sheet dusted with flour will make your life easier.

Pat or roll out the dough to about a 3/4" thickness.

Allow the dough to rest in the refrigerator, if possible, for a half hour.

Cut to desired shape, roll, cut, roll, cut until all the bits and pieces are used.

Bring an inch of oil in a heavy-bottomed pan up to about 350°

(that candy thermometer helps here)

Carefully lower 4-5 donuts into the hot oil, flipping once they are GBD*

*golden brown delicious ™Alton Brown

Remove to a cooling rack and let cool until you can handle them.

Top any way your heart desires.  I made a mixture of cinnamon, sugar, nutmeg, cloves, and allspice since I had them out from the recipe.  We rolled donut holes in that and they were delicious.  

But, when I think of donuts - and I mean good donuts - I think maple bars.  They're not popular in my area, and I didn't even taste a maple bar until well into my twenties.  

But, they are, in my opinion, the best donut on earth.  

And what could be more delicious than apples and maple together?  bacon and maple

Maybe next time.

I threw together a quick maple glaze for the rest. 

2 cups powdered sugar

1 tsp karo light syrup

1 tsp maple extract

1/2 tsp vanilla

Add enough hot water to reach a pourable fondant consistency and you're done.

Whisk to be sure you have all those lumps out!

Dip.  Drizzle.  Devour

Gluten-Free, Dairy-Free Caramel Dip for Your Apples!

Remember how I waxed poetic about the lusciousness of Bourbon Caramel Apple Dip?

That's because I have a confession...

I don't like chocolate.  I can totally live without it.  I could go every day for the rest of my years on this planet without ever having it on my tongue again.

But caramel?

Buttery, gooey, rich, softening against the tongue caramel?  Be.  Still.  My.  Heart.

Add fleur de sel and I'm done.  Done.  There is nothing better.

So, when I realized that the source of my (five years worth of!) abdominal pain may be related to dairy, my heart cracked a little at the thought of never having the amber nectar of the gods again.

Now, let me tell you - this was no small feat.  I'm a caramel snob.  Melted waxy squares from a bag will not do.  It has to be right.

I adapted my recipe and found it opaque and creamy with a slightly coconutty taste.  Bad?  Not really.  But it wasn't perfect caramel.

So, I tried another recipe from another blogger.  Utter and complete fail.  It was gritty, separated, and runny.  That one ended up in the trash after cooling in the fridge overnight and yielding nothing worth salvaging.

This morning, I decided it was worth it to try one last time.  I could have used the creamy caramel above for the kids' apple dip, but really?  I would have been disappointed in me.  I don't do disappointment well.

I came back to my original recipe with a little tweak and VOILA!  It's perfect!

Thick.  Gooey.  Luscious.  Buttery.  Tasting of burnt sugar and creme brulee and vanilla and delicious.

May this bring back your faith in dairy-free cooking and put a smile on your face:

1 Cup Soy-Free Earth Balance 

2 1/4 cups brown sugar, packed

2 1/4 cups granulated sugar

1 1/2 cups karo light syrup

(you may be able to sub agave, if you're avoiding corn.  I haven't tested it, but I don't see why not.)

***

2 cups of original almond milk

***

2 tsp high quality gluten-free vanilla

(I skipped the booze - for shame - but you're welcome to drop that to 1 tsp of vanilla 

and add 2 tbsp of maker's mark or knob creek, should your boozy heart desire)

***

In a small pot, pour the almond milk and bring to a simmer, 

allowing it to thicken and reduce while the sugar cooks.

(There's no magic timeline for this, just let it bubble away)

In a large, heavy-bottomed, non-reactive pan (think stainless steel stock pot) 

combine the first four ingredients, stirring regularly as the butter melts.

Insert a candy thermometer.

Continue to stir as it comes up to temperature.  

Sugar will burn, and not in a yummy caramel-y way, so don't walk away.  

Safety note: boiling sugar will burn you in ways you can't even imagine.  This isn't one for the kids, folks.  Stay safe and make sure you use a long-handled silicone spoonula.

When the sugar mixture comes up to 230°, add the vanilla (and bourbon, if desired)... slowly!

It will cause the sugar to expand, so be particularly careful during the next two steps.

Pour your reduced almond milk into the bubbling caramel... did I mention to do this slowly?  

Bring the entire mix up to 240°

Ladle into clean jars and set on the counter to cool, then refrigerate.

 

Gluten Free, Dairy Free Cinnamon No-Rolls

Home with the kids this weekend, I found myself mourning the lack of oats.  I never remember to buy these kinds of things.  (That would be why I've been out of powdered sugar for a month.)

Six cans of fire roasted tomatoes?  Of course.  Seventeen thousand pounds of dried beans?  Shelved neatly in the freezer.  But, nooo, I can never remember things like powdered sugar. 

Or oats.

Darn oats.

But, when you think about it, it really isn't about the oats.  It's not about the apples, either.  

For me...

it is all about the cinnamon.

I adore cinnamon.  Vietnamese cinnamon, to be precise.  Don't have a favorite cinnamon?  For shame.  Go to Penzey's as soon as you can and smell the little jars.  You'll be able to pick a favorite.  (One of my friends is my Penzey's Partner - her favorite is korintje cinnamon - another good one and it's readily available.  I have a jar from the supermarket here in town.)

My nine year old's love of cinnamon pretty much only extends to cinnamon rolls.  Cinnamon rolls were my Everest for the longest time and I've finally found a recipe that we love.  That said - I may have a new favorite.

Gluten-Free dough is sticky, by nature.  It's workable, don't get me wrong, and when you adjust to wetting your hands and utilizing parchment or a silpat, it's much easier.  But, it's still a pain.  Heck, it was a pain to make regular cinnamon rolls.  It's a labor of love.  I'm willing to do it... twice a year.  But, it isn't something I really enjoy doing.  

I mean, how do you think Cinnabon got so popular?  Because a good cinnamon roll is rare enough.  But even if you have an amazing recipe, you still have to do all that work - in all those steps.  

So, I set out to eliminate some of that.  Udi's has a pretty good little product that they call a cinnamon roll, but the textures not quite right.  It's more of a cinnamon muffin.  And when you're all about the cinnamon, there's a significant lack of gooey, sweet, buttery cinnamon swirl.

Let's see if we can fix that!

Gluten Free, Dairy Free, Cinnamon No-Rolls

Base layer

3 Cups Flour (as always, I use Pamela's) 

1 cup sugar

4 tsp aluminum-free baking powder

1 tsp cinnamon

Pinch of kosher salt

1 1/2 cups unsweetened nondairy milk of your choice (we like Silk coconut milk)

2 eggs

2 tsp vanilla extract

1/2 cup vegetable/canola oil

(you could technically use an equal amount of applesauce, but we're about to get butter loco)

Top layer:

1 cup of Earth Balance (or nondairy margarine or butter)

1 cup of brown sugar, packed

2TBSP flour

1 TBSP cinnamon

Optional: 1/2 cup chopped pecans or a diced green apple 

(I added the latter since my daughter doesn't care for pecans.)

You can figure this part out, right?  Mix stuff until it's dough.  Awesome.  Good job.

Spread it in a 9x13.  You can use a spatula/spoonula or just moistened, clean hands.

Make the top layer by combining the earth balance, brown sugar, flour, and cinnamon.  Drop by spoonfuls on top of your base layer, or spread.  Whatever makes you happy.

With the side of a spatula or the back of a wooden spoon, swirl spirals into the dough to give it that cinnamon roll look.  (I mean, let's be honest, you don't have to.  It's going to taste just as good.)

It will look something like this (minus the green, if you don't have apples in yours.)

Yum, right?

Preheat the oven to 350° and bake for about 40 minutes.  It will puff all the way to the top of the pan, then fall a bit as it cools.  Don't sweat it.

You can top with a cream cheese frosting (nondairy for our crew) or an easy powdered sugar glaze (just thin out some powdered sugar with a few teaspoons of "milk" and drizzle over the top)

Sorry I had to zoom in on one swirl.  I swear it's not because the corner was missing at this point.

I also swear I didn't burn my fingers on hot sugar.  Or something.

With glaze added (honestly?  Unnecessary and a tad too sweet with glaze, for my liking.  But that gooey cinnamon butter stuff you see right there at the top?  Oh yeah. You need to taste that.)

Cinnabon, who?!

Gluten-Free Dairy-Free Apple Crisp For You & Me

A friend of mine posted recently that she was making an apple crisp.  I, of course, couldn't keep my big mouth shut and started yapping about how I had a great recipe.  there goes the diet


So, of course, I had to make one. Let's be reasonable here.  It's what a good friend would do.  The topic also led me to wax poetic about the joys of an apple peeler/corer/slicer.  Seriously, it's a gem of a gadget. But, you can absolutely peel and cut them to your heart's content.

8-9 apples

1/2 cup granulated sugar

juice of 1 lemon

~

1 cup rolled oats*

1 cup brown sugar

1/2 cup Pamela's GF Flour**

1/2 tsp nutmeg

1 tsp good quality cinnamon (seriously, splurge on some vietnamese one day)

1/2 C Earth Balance (or butter)

*note: some oats can be cross contaminated with gluten.  If you are sensitive, definitely buy a designated Gluten Free rolled oat from a manufacturer like Bob's Red Mill

**all purpose flour for wheat-eaters

Peel and slice your apples.  The thinner you go, the better they cook.  Try to be even in your slicing.  

I only cook with granny smith, personally (some apples are for saucing, some are for eating, some are for baking, grannies are for baking).  Lay them out in a 9x13 (or dump 'em in and call it good).

Juice the lemon and pour over the top of your apples.

Sprinkle with 1/2 cup granulated sugar.

In another bowl, mix the oats, brown sugar, flour, nutmeg, and cinnamon.

Add the margarine/butter and mix quickly by hand or with a pastry cutter.  You will want a crumb texture where you can no longer see the white of the flour and no longer see the pats of butter.  

You can also do this in a cuisinart, on pulse.   

Sprinkle the crumb mixture on top.

Inhale.

Smells like fall.

Bake in a 375° oven for about a half hour, depending on how your apples were cut.

When it looks like this, it's finished.  See those toasty oats and crispy crumbly bits?  Yep.  We're there.

Apples are soft, but not mushy.  Crisp is crispy.  Corners are... wait... we need a better look:

Oh yeah.  That's the stuff. 

This counts as dinner, right?

Dairy Free, Gluten Free, Ooey Gooey Jack Skellington Cookie Cake

This isn't really a recipe as much as a method of decoration, but I'm putting it up for a friend.

I've just discovered Earth Balance Baking Sticks.  They're as awesome as my favorite earth balance, but they have a lower melting point (or some other scientific semantics that I won't bore you with).  Bottom line is - they make DELICIOUS cookies.  And dream cheese frosting (I totally just made that up.  It's vegan, made with tofutti "cream cheese.")

My oldest turned 14 last week and is a lover of all things cookie cake.  She asks for one every year, and it's something I'm always happy to do. (hey, no rolling out fondant or icing two dozen cupcakes?  I'm down!)

I set out to find some way to decorate her cookie cake so that it felt - festive.  I considered stacking, layering, icing in between, cookie sandwiches, decorating on top, you name it.  Ultimately, I decided to "decorate" with nondairy chocolate chips.

I made a double batch of my favorite cookie dough, sans chips.  Spread about a quarter of the batter into an 8" cake pan.  (It helps to have oiled or moistened hands, as is usually the case with gluten free batters/doughs)  Smooth it out.  Then press the chips in however your heart desires.  My heart desired Jack Skellington.  (the mouth got a little distorted as it rose in the pan, so you might want to not get so close to the edge).

The result?  Outstandingly delicious, ooey, gooey, soft, delicious mall-quality cookies.  I'm not kidding.  And not a bit of dairy or gluten.  You would never have known!

Ooey Gooey Cookie Cake

3 sticks Earth Balance Baking Sticks

1/4 cup Earth Balance 

(or four sticks of butter if you can do dairy)

4 eggs

1.5 cups brown sugar

1.5 cups granulated sugar

1 tsp salt

2 tsp baking soda

2 tsp vanilla

4 1/2 cups Pamela's Baking Flour

(or all purpose flour for you wheat-eaters)

2 bags of chocolate chips (whatever brand you like - we are using the Trader Joe's brand here)

Cream together the "butters" and the sugars.

Add eggs and vanilla.

Mix the dry ingredients, then add gradually until incorporated.

Remove 1/4 of the dough and press into an 8" cake pan 

(I used disposable here - oooh - livin' on the edge!) 

Press chocolate chips into the dough however you'd like.

Divide the rest of the dough into three more baking pans.  

Alternately, you can use a larger pan (like a 9X13) for the rest.  

I did three pans total and a sheet of cookie dough balls, which I froze to bake later on.  

The kids had them last night after dinner and they worked perfectly.

Bake at 375° for 20 minutes.  They will NOT look done when you take them out, but trust me.  

They'll be perfect once they cool.

Bread and Butter Pickles Take Two

We had a great time eating the bread and butter pickles over the last two weeks.  So much so that they were gone in a matter of days.  When I found pickling cucumbers at the farm stand again, I couldn't resist their siren song.

However, this time I wanted to try something new.  The turmeric left stains on our counters and the refrigerated pickles at the grocery store aren't day-glo yellow.  So, here is our second attempt with a few adjustments.

5 pounds of cucumbers

2 large white onions

1 cup of kosher salt

Pickling liquid:

3 3/4 cups of white vinegar

3 cups apple cider vinegar

6 3/4 cups sugar

3TBSP mustard seeds

2 1/4 tsp celery seeds

3 cinnamon sticks

2 tsp whole allspice berries

2 tsp cloves

Slice the cucumbers and onions to desired thickness.

Coat liberally with salt (you're going to rinse this - don't panic).

Cover with a tea towel, then a layer of ice, before refrigerating overnight (at least 6 hours).

Rinse WELL with cold water.  Think you're done?  Rinse again with fresh water.  

Pack the cucumbers and onions into jars and set aside.

Place all pickling liquid ingredients in a heavy bottomed non-reactive saucepan (think stainless steel).

Bring to a simmer and stir until sugar is dissolved.  

Carefully ladle the hot pickling liquid over your cucumbers.  

(A canning funnel is worth the $3 investment, trust me)

Place the lids on and stick in the fridge for 3-4 days.

Yum! (And no yellow fingers!)

*note: the other jars are giardiniera / giardinera