Apple Cinnamon Zeppole

Who can resists zeppoles?! Little bites of fried dough deliciousness. I found a great zeppole recipe that I wanted to share with you!

Apple Cinnamon Zeppole

Adapted from Simply Gluten Free

Ingredients

  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 4 large eggs plus 1 egg yolk
  • ½ cup canola oil or vegetable oil 
  • 1 cup coconut milk – shake can well before measuring
  • 1 pinch kosher or sea salt
  • 1 cup sweet rice flour
  • 1 large or 2 medium apples, peeled cored and grated (about 1 ½ cups) – Fuji apples have got to be my favorite apples to bake with/cook with but you can use your favorite apple.
  • Cinnamon Sugar – for dusting
  • Powdered Sugar – for dusting
  1. Crack the eggs and yolk into a liquid measuring cup or pitcher.
  2. In a medium sauce pan, combine the oil, coconut milk, ¼ cup sugar, salt and ground cinnamon and bring just to a boil over medium heat. Stir to try and incorporate the oil into the coconut milk.
  3. As soon as the mixture comes to a boil turn the heat down to medium-low and dump in the sweet rice flour all at once. Stir quickly and in one direction with a wooden spoon. The liquid will start absorbing the flour and will form into a ball. Continue cooking and stirring for 1 or 2 minutes. You will see that some of the oil is separating out from the dough, don’t worry. That is ok.
  4. Dump the dough (separated oil and all) into the bowl of a standing mixer fitted with a paddle attachment and beat the dough for about 1 minute on medium speed to cool it off slightly. Add the eggs, one at a time, mixing until each egg is fully incorporated before adding the next. Continue mixing until the dough is uniformly smooth, thick and shinny, about 3 – 5 minutes. Stir in the grated apple.
  5. Line a plate with paper towels. Heat about 1 ½ inches of oil in a large skillet or Dutch oven to 325 degrees. Drop the dough into the hot oil using a small ice cream scoop or two spoons, about 1 tablespoon of dough per zeppole.
  6. Do not over crowd the oil, depending on the size of your pan only fry about 6 at a time to keep the oil temperature even. Turn the zeppole over in the hot oil a few times with a slotted spoon for even browning. Fry for about 4 minutes or until puffed and golden brown.
  7. Remove zeppole to paper towel lined plate with slotted spoon to drain while finishing the rest. Sprinkle generously with the cinnamon sugar and powdered sugar and serve immediately.
 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.

Toasted Coconut Marshmallows

I was thinking about taking a trip to Azure Chocolat sometime this week because I need some marshmallows dipped in chocolate. They MAKE their own marshmallows! MAKE THEM FROM SCRATCH! Why the caps? BECAUSE THEY ARE DELICIOUS! AND DIPPED IN CHOCOLATE! Made from scratch marshmallows with a hint of rose dipped in delicious chocolate. But, if you don’t live on Long Island and cannot get to Azure Chocolate (I’m sorry), you can make your own marshmallows. Marshmallows are pretty easy to make and they can be a vehicle for a lot of great taste. While I may not make them as good as they do at Azure Chocolat, these can come pretty close.

Toasted Coconut Marshmallows

Ingredients 

  • 3 packages unflavored gelatin
  • 1 1/2 cupsgranulated sugar
  • 1 cup light corn syrup
  • 1/4 teaspoon kosher salt
  • 1 tablespoon pure vanilla extract
  • Confectioners’ sugar, for dusting
  • 7 ounces sweetened shredded coconut, toasted
  1. Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.
  2. Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer. Remove from the heat.
  3. With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.
  4. Sprinkle half the toasted coconut in an 8 by 12-inch nonmetal pan. Pour in the marshmallow batter and smooth the top of the mixture with damp hands. Sprinkle on the remaining toasted coconut. Allow to dry uncovered at room temperature overnight.
  5. Remove the marshmallows from the pan and cut into squares. Roll the sides of each piece carefully in confectioners’ sugar. Store uncovered at room temperature.

Now you have delicious marshmallows perfect for hot chocolate, cupcake topping, cakes, cookies or just to pop one by one in your mouth! 🙂

ENJOY!

Puppy Chow

You gotta have a snack for Puppy Bowl VIII! How about some Puppy Chow?

Puppy Chow aka Chex Muddy Buddies combines crunchy Chex with chocolate and peanut butter! It’s pretty doggone good! 🙂

Puppy Chow

Ingredients

  • 9 cups Rice Chex, Corn Chex, Chocolate Chex and Honey Nut Chex cereal (you want a combination of all of them 2 1/4 cups of each) 
  • 1 cup semisweet chocolate chips (gluten free)
  • 1/2 cup creamy peanut butter
  • 1/4 cup vegan butter (Earth Balance)
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups powdered sugar
  1. Into large bowl, measure cereal; set aside.
  2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and vegan butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla.
  3. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
  4. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool.
  5. Pour into favorite snack bowl and chow down.
  6. Store any leftovers in an airtight container in refrigerator. (I doubt there will be any leftovers!)

 

One Minute Peanut Butter Cake

I just happened to stumble upon this SUPER quick recipe on Pinterest and of course I had to share. This quick and easy cake pops up in just 30 seconds in the microwave and it take just 30 seconds to whip up the delicious glaze. Quick AND delicious? Yea it’s not a dream. It’s reality.

One Minute Peanut Butter Cake

Serves 1. Having a sugar craving but there is not dessert in the house? A little peanut butter and your favorite gluten free flour is the answer to your sweet tooth calling.

Ingredients

  • 1 egg, beaten
  • 1 tablespoon brown sugar
  • 1/2 teaspoon baking powder
  • 1 heaping tablespoon gluten free flour
  • 2 tablespoons creamy peanut butter
  • 1 teaspoon rice milk or coconut milk
  • 1 tablespoon powdered sugar (give or take)
  1. In a small bowl, whisk together egg, brown sugar, baking powder, peanut butter and flour.
  2. Pour batter into a greased ramekin. Microwave for 30 seconds. DO NOT OVER MICROWAVE!
  3. While the cake is microwaving, stir together rice or coconut milk and powdered sugar, adding more powdered sugar if necessary to thicken frosting.
  4. Remove cake from ramekin (or don’t), pour frosting over top

THAT’S IT!

ENJOY! I know I will. 🙂