Caramel Apple Pecan Rolls

Let me just say it one more time - I apologize for this picture because it does a great injustice to one of the most wonderful things I've ever made. Gee, that sounds quite boastful, but I am awfully proud!

I went on a hunt for a GF cinnamon roll recipe a few days ago. I landed at the I Am Gluten Free blog and found a recipe for one (by Robin Ryberg) which had rave reviews. It sounded like a good bet and I'll tell you it was. I couldn't help but wonder what other combinations I could come up with. I didn't have to think long and hard for this one I've posted. I think I like it even better than the cinnamon rolls. This recipe is less sweet overall, and I love anything with nuts.

The dough for this recipe comes out pretty soft. It will whip up like a thick cake batter but will be fairly sticky. You could use parchment paper to roll this out on, but I think you might still benefit from cooking spray as well. I have a teflon mat that is very anti-stick and so I use it whenever possible.

After rolling the dough out to about 13X13 inches, I pull out two pieces of plastic that will cover my dough. I first spray them with cooking spray and lay them spray side down over the area I will be rolling the dough out to. I then use my rolling pin (I actually have a small Pampered Chef one that I love, and no, I don't sell it) and roll it out to the dimensions I want. The plastic pulls up nicely off of it when I'm done.

I then spread out my filling - apple sauce (I used my homemade chunky kind) and brown sugar. When I was done with that I began rolling it up. This may or may not be tricky for you. I've done this twice and one time my dough was more solid and easier to manage than the other time. Such is the fickle nature of GF ingredients I'm afraid. I was able to lift up my teflon mat a bit until the dough began falling over and off of the edge so that I could get it started. The goal is to roll this up lengthwise all the way. Dust your hands and the roll with some more corn starch if that helps. Then, cut 1 1/2 inch segments and lay them, cut side down in a cake pan or a tin.

The time I made cinnamon rolls, I was able to cut the dough very nicely and they actually looked like the spiral things they should be. When I made this variety, I had a harder time and needed to wet my knife each time I cut a piece. They didn't look so pretty in the pan and I was disappointed, but then they rose up so nicely and it looked great. So, don't worry, just get in there and do it!! I then baked this batch in a 375 degree oven for 25-30 minutes. About 10 minutes before they were done, I added some chopped pecans and a little more brown sugar on the top. You can also melt a couple tablespoons of butter and drizzle that over the pecans and brown sugar before the last 10 minutes of cooking. Then, I drizzled caramel sauce over the top before inhaling.

These are so very, very good. You'll be proud to serve these to your gluten-eating friends (if you have any - ha ha). I did read that you can make these rolls up ahead of time and put the uncooked batch in the fridge to cook later. They will be okay, but not as good as baking fresh. These rolls are still quite lovely the next day. I was really impressed at that.

So...I have given you a lot of instructions before the actual recipe and you can always go to the post at I Am Gluten Free to read the basic instructions there. Or...if apples, pecans, and/or caramel syrup is not your thing, please try the cinnamon roll recipe from Robin Ryberg listed there.

Ingredients for Caramel Apple Pecan Rolls:

Dough:

2 tablespoons shortening (I used butter-flavored Crisco and you can use plain butter but I think it tends to melt out underneath the rolls too much)

1/4 cup sugar

2/3 cup milk

1 packet yeast

1 egg

1/4 cup oil (I used canola)

1/2 cup tapioca starch

1 cup corn starch

1/4 teaspoon baking soda

2 1/2 teaspoons xanthan gum (I use guar gum)

2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon vanilla extract

In mixing bowl, combine shortening and sugar. Add yeast to warm milk and let set to foam (about 10 minutes) before adding to sugar/shortening mixture. Then, add remaining ingredients. Mix for a full minute for dough to get thicker. Follow instructions given previously in post for laying out dough and rolling it out.

Filling

About 1 cup applesauce (I used homemade chunky)

2-3 tablespoons brown sugar

Spread filling over dough evenly as possible.
If your applesauce is very thin, you might want to consider cutting down the amount and adding some small pieces of chopped apple as well.


Topping
3/4 cup chopped pecans
2 Tablespoons brown sugar
Melted butter to spoon over (optional)
Caramel sauce to drizzle over after baking

Chocolate Krinkle Cookies

My husband won't be thrilled, but the Christmas tree is coming out December 1st. The first year we were married we went and bought a tree the day after Thanksgiving. Big mistake - we had pine needle litter days before Christmas actually arrived. Then, there were the many years I was finishing up finals a week before Christmas. It was simply impossible for me to think of Christmas until I was completely done with tests. And the last few years we have waited until December 15th or so. My husband is comfortable with this conservative date as too much "stuff" offends the finer points of his character. This year though I plan to pull out the tree as soon as December rolls around. Nathan my 5 year old certainly won't mind.

Why the thrill this year regarding Christmas? Yes, there is joy over the birth of my savior! I'm also just plain excited that I have two boys now. I want the Christmas "stuff", tradition, and Christmas music galore. I want to string popcorn and cranberries and read Christmas stories. I plan to make our favorite cinnamon ornaments (check back for a how-to post on those).

I also haven't forgotten about a favorite cookie of mine. They can certainly be enjoyed anytime, but I think the powdered sugar coating makes them a perfect choice for the holidays. I first came across this recipe in a Hershey's cookbook. No doubt, you have tried them or have called them by other names. I've made my original recipe gluten free and it has worked very well!

Chocolate Krinkle Cookies

Combine:

2 cups sugar

3/4 cups oil (I used Canola)

Add:

3/4 cup cocoa

4 eggs - beat in one at a time

2 teaspoons vanilla extract

Mix the following in another bowl, then add to the above mixture:

2 1/3 cup gluten free flour (I used 1 1/3 cup rice flour, 1/2 cup tapioca starch, 1/2 cup sorghum)

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon xanthan or guar gum

1 teaspoon gelatin (optional - gives more chewy texture)

Refrigerate dough for several hours. Measure out by heaping tablespoon full, roll dough into ball, roll ball in powdered sugar and place on baking sheet. I can't help but take the palm of my hand and press them down a bit. Bake at 350 degrees for 10-15 minutes. These cookies do best when removed from the oven while still underdone. They should be crusted over or cooked around the edges, but still pretty "loose" especially in the center. Let them cool long enough on the cookie sheet in order to remove them. Or, simply slide them off along with the parchment sheet if you can do that without messing them up. That way you can get another batch started on another piece of parchment sheet and into the oven. They will firm up while cooling like a brownie would. This will produce a cookie that still stays moist and chewy inside. At least that's the way I like my cookies!!

Gluten Free Buttermilk Pancakes

Before my son was diagnosed Celiac, I was regularly making my own bread and pizza dough. I can still remember how they tasted.

Really wonderful.

I have to preface what I’m going to write with thoughts of thanksgiving. I’m thankful that there is a whole lot more out there that is gluten free than forbidden for us. Things that are truly spectacular – like a juicy, sweet strawberry or guacamole for tostadas are still being served up in this house. I’m thankful that there’s usually a substitute for what my son can’t have. We can still have pizza, provided I make the dough gluten free. We still have buttermilk pancakes (see recipe below) with bacon on Saturday mornings and chocolate chip cookies for dessert.

Other times though I’m frustrated. Why is it that I need to go through, on the average, three recipes before finding one I like when it comes to gluten free bread, desserts, etc.? Why is it that some things will never have a close substitute like flour tortillas?

Baking from scratch is never easy, although it usually tastes better. It takes time to follow a new recipe. Then there’s the dishes, the energy, and the anticipation. Unfortunately, there’s more often than not, disappointment in the gluten free world. I often find myself eating humble pie. Sometimes I hit a winner the first time, but often I have to say it’s not quite what I want. There’s lots of tweaking. Occasionally it is so bad I have to wonder about the taste buds of the person who submitted the recipe!

I don’t want to try three times harder than any other cook to serve up what tastes good and “normal” when it comes to baked goods. Yet, I have to persevere, because we want life to be as normal as possible. I also happen to have a son who is part Carbivore. When I do find something that is so good – really, really good then I get very, very happy. That’s when the camera comes out to take a picture. Sometimes I’ve even done a dance around the kitchen or muttered at the table over and over again, “This is so good, don’t you think?”

I hope this recipe is a winner for you! Let me know what you think…


Saturday Morning Buttermilk Pancakes

Whip two egg whites in your mixer bowl then set aside to fold in later

Mix:
2 eggs
2 cups buttermilk
2 teaspoons vanilla extract

Add 1 teaspoon baking soda while mixing the above.

In a separate bowl mix:
1 ¼ cup rice flour
¼ cup + 1 tablespoon sorghum

1 cup tapioca or cornstarch
¼ heaping cup ground flax
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon xanthan gum

Add dry to wet ingredients.
While mixing, add 4 tablespoons oil.
Fold in your egg whites.


Cook on a hot griddle and don’t forget the bacon!!!