Almost Famous Mongolian Beef

I have talked about my love of P.F. Chang’s. I could eat there everyday if I could. They have a great gluten free menu! But unfortunately I can’t eat there everyday. But I CAN make my own version of their delicious Mongolian Beef! (which is a part of their gluten free menu!)

Almost Famous Mongolian Beef 

Adapted from Food.com

Ingredients

  • 2 teaspoons vegetable oil
  • ½ teaspoon ginger, minced
  • 1 tablespoon garlic, chopped
  • ½ cup gluten free soy sauce
  • ½ cup water
  • ¾ cup dark brown sugar
  • vegetable oil , for frying (about 1 cup)
  • 1 lb flank steak
  • ¼ cup cornstarch
  • 2 large green onions, chopped

For the Sauce:

  1. Heat 2 teaspoon of vegetable oil in a medium saucepan over medium/low heat.  Don’t get the oil too hot.
  2. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
  3. Dissolve the brown sugar in the sauce, then increase the heat to medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat.

For the Beef:

  1. Slice the flank steak against the grain into 1/4″ thick bite-size slices. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.
  2. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.  Let the beef sit for about 10 minutes so that the cornstarch sticks.
  3. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil). Heat the oil over medium heat until it’s nice and hot, but not smoking.
  4. Add the beef to the oil and sauté until brown. Stir the meat around a little so that it cooks evenly.  After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels.
  5. Dab excess oil off meat with a paper towel and add to medium saucepan with the sauce in it.  Put the pan back on the oven over medium/low heat.  Add chopped green onions and let sauce simmer until warm.
  6. Serve over white rice or with delicious fried rice!

Even though I can make this at home, I’ll still be heading to P.F. Chang’s often!

ENJOY!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

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New York Style Crumb Cake

Mmmmm crumb cake. One of the most yummy sweet breakfast cakes. Wild Flours Bake Shop on Long Island makes a delicious crumb cake (that is HUGE) and my plan, recreate it!

New York Style Crumb Cake

When topping the cake, take care to not push the crumbs into the batter. This recipe can be easily doubled and baked in a 13 by 9-inch baking dish. If doubling, increase the baking time to about 45 minutes. Cooled leftovers can be wrapped in plastic wrap and stored at room temperature for up to 2 days.

Ingredients 

For the Crumb Topping:

  • 1/3 cup granulated sugar (2 2/3 ounces)
  • 1/3 cup dark brown sugar (2 2/3 ounces)
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon table salt
  • 8 tablespoons unsalted vegan butter (1 stick), melted and still warm
  • 1 3/4 cups gluten free flour (7 ounces)

For the Cake:

  • 1 1/4 cups gluten free flour (Better Batter is a great flour) (5 ounces)
  • 1/2 cup granulated sugar (3 1/2 ounces)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon table salt
  • 6 tablespoons unsalted vegan butter (3/4 stick), cut into 6 pieces, softened but still cool
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • 1/3 cup coconut milk
  • Confectioners’ sugar for dusting
  1. To make the topping: Whisk sugars, cinnamon, salt, and butter in medium bowl to combine.
  2. Add gluten free flour and stir with rubber spatula or wooden spoon until mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.
  3. To make the cake: Adjust oven rack to upper-middle position and heat oven to 325ºF. Cut 16-inch length parchment paper or aluminum foil and fold lengthwise to 7-inch width. Spray 8-inch square baking dish with nonstick cooking spray and fit parchment into dish, pushing it into corners and up sides; allow excess to overhang edges of dish.
  4. In bowl of standing mixer fitted with paddle attachment, mix gluten free flour, sugar, baking soda, and salt on low speed to combine. With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes.
  5. Add egg, yolk, vanilla, and coconut milk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.
  6. Transfer batter to baking pan; using rubber spatula, spread batter into even layer.
  7. Break apart crumb topping into large pea-sized pieces between your thumb, pointer, and middle fingers and spread in even layer over batter, beginning with edges and then working toward center.
  8. Bake until crumbs are golden and wooden skewer inserted into center of cake comes out clean, 35 to 40 minutes.
  9. Cool on wire rack at least 30 minutes.
  10. Remove cake from pan by lifting parchment overhang.
  11. Dust with confectioners’ sugar just before serving.
mmmmmm. Crumb cake.
ENJOY!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Little Debbie Eat Your Heart Out

When you think of Little Debbie, what comes to mind? Oatmeal Cream Pies? I thought so. The Oatmeal Cream Pies were my favorite Little Debbie snack. The creamy filling always managed to put a smile on my face. Now, I’m ready to put that smile on my face again – all while being gluten free and still delicious. 🙂

Oatmeal Cream Pies

They may not be the Little Debbie recipe, but they are pretty darn close!

Ingredients

For the Cookie:

  • 1 cup vegan butter
  • ¾ cup dark brown sugar
  • ½ cup sugar
  • 1 tablespoon molasses
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 ½ cups gluten free flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ⅛ teaspoon cinnamon
  • 1 ½ cups gluten free oats

For the Cream Filling:

  • 2 teaspoons very hot water
  • ¼ teaspoon salt
  • 1 (7 oz.) jar marshmallow cream
  • ½ cup vegan shortening (Earth Balance)
  • ⅓ cup powdered sugar
  • ½ teaspoon pure vanilla extract
  1. Preheat the oven to 350° and line a cookie sheet with parchment or wax paper.
  2. In the bowl of your stand mixer, cream the vegan butter, sugars, molasses, vanilla, and eggs.
  3. In a medium bowl, combine the gluten free flour, salt, baking soda, and cinnamon.
  4. Add the dry ingredients to the creamed mixture and stir to combine; mix in the oats.
  5. Drop tablespoon sized scoops onto the cookie sheet and bake for 10-12 minutes, until just starting to brown around the edges. Be careful not to overbake them; they will look moist. They are supposed to be moist. (The moist cookie is one of my favorite parts of the cookie)
  6. While the cookies are baking, in a small bowl, dissolve the salt in the hot water and allow to cool to room temperature.
  7. Combine the marshmallow cream, shortening, powdered sugar, and vanilla and mix on high until fluffy.
  8. Add the salt water and mix well.
  9. Spread the filling onto the flat side of one cookie and top with another.
ENJOY!!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Brown Sugar Cookies

We’ve all had and heard of sugar cookies. But what about brown sugar cookies? These cookies kind of remind me of blondies (which my brother literally GOBBLED up the same day I made them…they will be made again). They are simple and sweet and definitely addictive.

Brown Sugar Cookies

Ingredients

  • 14 tablespoons unsalted buttery spread, such as Earth Balance Buttery Spread (yes 14. It’s a very buttery cookie)
  • ¼ cup granulated sugar
  • 2 cups packed dark brown sugar
  • 2 cups all-purpose gluten free flour, plus 2 tablespoons
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon table salt
  • 1 large egg, plus 1 egg yolk
  • 1 tablespoon pure vanilla extract
  1. In 10-inch skillet over medium-high heat, heat 10 tablespoons buttery spread until melted, about 2 minutes. Continue to cook, stirring constantly until butter is dark golden brown and has nutty aroma, about 1 to 3 minutes. Remove skillet from heat and transfer browned butter to the bowl of a stand mixer. Stir the remaining 4 tablespoons of buttery spread into the browned butter to melt; set aside and let cool for 15 minutes.
  2. While the butter is cooling, preheat your oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  3. In shallow dish, mix together granulated sugar and ¼ cup packed brown sugar, until well combined, set aside.
  4. In medium bowl, whisk together gluten free flour, baking soda, and baking powder; set aside.
  5. Add the remaining 1¾ cup brown sugar and salt to bowl with the now cooled butter. Use the paddle attachment and mix on medium-low speed there aren’t any lumps of sugar, about 30 seconds.
  6. Scrape down the sides of your bowl with a rubber spatula; add egg, egg yolk, and vanilla and mix on medium-low speed until fully incorporated, about 30 seconds. Scrape down the sides of your bowl again. Add flour mixture and mix until just combined, about 1 minute.
  7. Roll 2 tablespoons of dough into a ball between your palms then roll the ball in the sugar mixture. Place ball onto the prepared baking sheet, spacing the balls about 2 inches apart because they will spread.
  8. Bake 1 sheet at a time for 12 to 14 minutes, rotating baking sheet halfway through baking. Bake until the cookies are browned and puffy, and the edges have just started to set, but the centers are still soft. The cookies may look raw in the centers.
  9. Let the cookies cool on the baking sheet for 5 minutes then transfer the cookies to the cooling rack to cool completely.

These are definitely on my baking list for tomorrow! Sweet browned buttery goodness 🙂 Can’t beat that.

ENJOY!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a member of Alpha Delta Pi. She enjoy cupcakes, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Personal Almond Cake

A while back I was watching the cooking channel and while the name of the program I was watching escapes me, what stayed with me was the one chefs who made a quick chocolate cake in 30 seconds using a microwave and a cream whipper. Now while this was fascinating and the cake looked incredible, I don’t have a cream whipper. I wish I did (they’re great) but I don’t. So that got me thinking. How do you make a quick cake without a cream whipper? A little gluten free flour, an egg, some sugar, a little bit of flavor and a microwave.

Personal Almond Cake

Ingredients

  • 1 egg, beaten
  • 1 tablespoon dark brown sugar
  • 1 1/2 tablespoon almond flour
  • 2 tablespoon all natural almond butter
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon pure vanilla extract
  1. In a small bowl beat the egg with sugar until the sugar is dissolved.
  2. Stir in the almond butter and pure vanilla extract.
  3. Thoroughly mix in almond flour, baking soda, cinnamon and nutmeg.
  4. Spray a ramekin dish, small bowl, or even your favorite coffee mug with non-stick vegetable spray.
  5. Pour the batter slowly into your dish of choice and microwave on high for 30 seconds. (Do not over microwave!)
  6. Take out of the microwave and let stand for 2 minutes.

You may have to make more than one because it’d going to be hard to share this little gem. 🙂

ENJOY!