Tequila Cookies

If these do not scream Cinco de Mayo I don’t know what does! Pinterest has yet again shown me an interesting recipe that I can easily make gluten free and dairy free and still delicious!

Sugar Tequila Cookies

When you think of Cinco de Mayo you think tequila yes. Margaritas? Of course! But cookies?! Whoa wait a minute! Well these tequila cookies are the ultimate Cinco de Mayo fiesta treat! They are sugar cookies with a KICK!

Adapted from The Stir

Ingredients

  • 2 sticks vegan butter, at room temperature (Earth Balance)
  • 2/3 cup confectioners’ sugar, sifted
  • 2 large egg yolks, at room temperature
  • Pinch of salt
  • 4 teaspoons tequila
  • Grated zest of 2 limes
  • Grate zest of half an orange
  • 2 cups all-purpose gluten free flour (use your favorite – I have found that one that already has xanthan gum in it is the best)
  • Granulated sugar for coating
  1. Put the butter in the bowl of a mixer fitted with the paddle attachment and beat at medium speed until it is smooth. Add the sifted confectioners’ sugar and beat again until the mixture is smooth and silky.
  2. Beat in 1 of the egg yolks, followed by the salt, tequila, grated lime zest, and orange zest. Reduce the mixer speed to low and add the gluten free flour, beating just until it disappears. It is better to under beat than over beat at this point; if the flour isn’t fully incorporated, that’s ok — just blend in whatever remaining flour needs blending with a rubber spatula.
  3. Turn the dough out onto a counter, gather it into a ball, and divide it in half.
  4. Wrap each piece of dough in plastic wrap and refrigerate for about 30 minutes.
  5. Working on a smooth surface, form each piece of dough into a log that is about 1 to 1 1/4 inches thick. Get the thickness right, and the length you end up with will be fine. Wrap the logs in plastic and chill for 2 hours. (The dough can be wrapped airtight and kept refrigerated for up to 3 days or stored in the freezer for up to 1 month. So you can have a fiesta in June too!)
  6. Position the racks to divide the oven into thirds and preheat the oven to 350°F. Line two baking sheets with parchment paper.
  7. While the oven is preheating, work on the sugar coating: Whisk the remaining egg yolk in a small bowl until it is smooth and liquid enough to use as a glaze.
  8. Spread the coating sugar on a piece of wax paper. Remove the logs of dough from the refrigerator, unwrap them, and brush them lightly with a little egg yolk. Roll the logs in the sugar, pressing the sugar gently to get it to stick if necessary, then, using a sharp slender knife, slice each log into cookies about 1/4 inch thick.
  9. Place the cookies on the lined baking sheets, leaving about 1/2 inch space between them.
  10. Bake the cookies for 12 to 14 minutes, or until they are set but not browned. Transfer the cookies to cooling racks to cool to room temperature.

There you have it!

ENJOY!!

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.

Strawberry Basil Sangria

Strawberry Basil Sangria

Hello Spring! A sangria is one of the best springtime/summertime drinks! The basil gives this drink that little extra something!

via Treehugger.com

Ingredients

  • ½ lb of fresh strawberries
  • 1 apple (fuji is my favorite but you can use any of your favorite sweet apple)
  • 1 ounce of fresh whole basil leaves
  • 1 bottle of your favorite white wine
  • ½ cup sugar
  • 1 cup of club soda
  • 1 cup of white grape juice
  1. Trim and thinly slice the strawberries.
  2. Slice and dice the apple into very small bits.
  3. Score the basil leaves with a fork. Simply just rub the basil leaves gently with a fork in order to release their flavor in the sangria.
  4. Layer the fruit, sugar and basil in a large pitcher and let sit for about 10 minutes. This is just to let the sugar absorb the juices from the basil and the fruit. You’ll see it turn a bit red.
  5. Add the club soda first and then the remaining liquids. Stir well and serve.

Irish Kiss

St. Patrick’s Day isn’t just about Green Beer. Korbel California Champagne created its own cocktail, the Irish Kiss. 

Irish Kiss

Ingreidents

  • 4 oz Korbel California Brut Champagne
  • 1 oz Midori Melon Liqueur
  • Green food coloring
  • 1/2 cup of sugar
  1. First, add two drops of green food coloring to 1/2 cup of sugar and mix well.
  2. Rub a champagne flute rim with lime and dip it in your green sugar mixture.
  3. Fill with champagne and liqueur.
  4. Garnish with a lime or a kiwi

 

Butterfinger Brownies

Nobody lays a finger on my Butterfinger BROWNIES! Once again I’m in a chocolatey craving and brownies are sure to fix that quickly. Candy packed brownies are always delicious.

Butterfinger Brownies

Not a Butterfinger fan, substitute your favorite candy!

Ingredients

  • 8 ounces semi-sweet chocolate chips
  • 8 tablespoons (1 stick) unsalted vegan butter, cut into chunks
  • 4 tablespoons dutch process cocoa powder
  • 3 large eggs
  • 1 1/4 cups granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1/3 cup creamy peanut butter
  • 1/2 teaspoon salt
  • 1 cup all-purpose gluten free flour
  • 4 regular-sized Butterfinger bars, coarsely chopped
  1. Preheat oven to 350ºF. Spray an 8″ square baking pan with nonstick cooking spray or grease with vegan butter.
  2. Microwave chocolate chips and butter in microwave for about 45 seconds. If not mostly melted, microwave for 20 more seconds. Stir until smooth. Whisk in the cocoa powder. Set aside.
  3. Whisk together eggs, sugar, vanilla extract, peanut butter and salt until combined.  Whisk the warm chocolate  mixture into the egg mixture. Stir in the flour until just combined.  Fold chopped Butterfinger bars into batter.
  4. Pour mixture into prepared pan, spread evenly and level the surface with a rubber spatula.
  5. Bake approximately 35-40 minutes. Brownies will be slightly puffed and a toothpick inserted into the center should come out mostly clean.
  6. Transfer to a wire rack and cool to room temperature for about 2 hours. Cut into 1″ squares.
  7. Store in a tightly sealed container; preferably in the refrigerator.

MMMmm chocolatey, peanut buttery, chewy and delicious! (Just like it should be! :D)

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.

Impossibly Easy Coconut Pie

Hope you aren’t too full. It’s coconut pie time! Coconut is great in baked goods and pie is no exception. This coconut pie is incredibly easy with only 10 minutes of preparation time!

Impossibly Easy Coconut Pie 

Ingredients

  • 3 eggs
  • 1 3/4 cups rice or coconut milk
  • 1/4 cup vegan butter, melted
  • 1 1/2 teaspoons vanilla
  • 1 cup sweetened shredded coconut
  • 3/4 cup sugar
  • 1/2 cup Bisquick Gluten Free mix
  1. Heat oven to 350°F. Grease 9-inch glass pie plate with shortening or cooking spray.
  2. In large bowl, stir together all ingredients until blended. Pour into pie plate.
  3. Bake 45 to 50 minutes or until golden brown and knife inserted in the center comes out clean. Store any remaining pie covered in refrigerator.
HOW EASY IS THAT!?! Easy as…pie! 🙂
ENJOY!

Another Slice of Apple Pie

I just wanted to post ANOTHER apple pie recipe. This recipe has different gluten free flours to create the crust. Previously, I posted a Sugar Kissed Apple Pie that just substituted all-purpose flour with Better Batter’s gluten free flour. If you don’t want to use a flour substitute, this recipe is great because it incorporates different flours that will give you a great taste to your crust!

Gluten Free Apple Pie

There are a BUNCH of different flours! Don’t let that scare you!

Ingredients

For the Crust:
  • 3/4 cup potato starch flour
  • 1/2 cup tapioca flour
  • 1/2 cup white rice flour
  • 1/4 cup garbanzo and fava flour
  • 1/4 cup sweet white sorghum flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 egg
  • 3/4 cup canola oil
  • 1/4 cup water
  • 1/2 teaspoon cider vinegar
  • 2 teaspoons xanthan gum
  • 1 teaspoon guar gum
  • 1/3 cup chopped walnuts
  • 1/4 cup sugar
For the Filling:
  • 5 cups chopped peeled apples (5 medium)
  • 1/2 cup sugar
  • 1/4 cup water
  • 1/8 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  1. Heat oven to 350°F. Spray bottom and sides of 9-inch glass pie plate with cooking spray (without flour). In medium bowl, mix all flours, 1 tablespoon sugar and 1/2 teaspoon salt; set aside.
  2. In food processor, place egg, oil, 1/4 cup water, the vinegar, xanthan gum and guar gum. Cover; process 2 minutes. Add flour mixture. Cover; process 1 minute or until well mixed. Place 1 cup of dough in medium bowl. Stir in walnuts and 1/4 cup sugar; set aside. Press remaining dough (about 2 cups) in bottom and up side of pie plate.
  3. In 3-quart saucepan, place apples, 1/2 cup sugar, 1/4 cup water, 1/8 teaspoon salt, the cinnamon and nutmeg. Heat to boiling over high heat. Reduce heat to medium-low; cook 10 minutes, stirring occasionally.
  4. In small bowl, mix cornstarch and 2 tablespoons water until smooth. Add to apple mixture; cook and stir about 1 minute or until thickened. Pour filling into crust. Crumble walnut dough evenly over filling.
  5. Bake 55 to 60 minutes or until crust is medium brown and filling is bubbly. Cool at least 1 hour before serving.

There you go! Another great option for homemade apple pie!

ENJOY!