Kristis Gluten Free Ube Cupcakes Food

KRISTI'S GLUTEN FREE UBE CUPCAKES

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Using the whisk attachment of a stand mixer, cream the butter and sugar together on medium speed until well combined. Add egg and mix until combined. Last, mix in oil, milk and vanilla.
• In a separate bowl, combine the yam powder, flour, baking powder, baking soda, and salt.
• Add flour mixture to egg mixture and beat until integrated.
• Place paper baking cups into muffin pans and spoon batter into cups until 2/3 full. Bake at 350 degrees Fahrenheit for 25-30 minutes until a toothpick inserted into the middle comes out clean. Remove cupcakes from pan and let cool on a wire rack for 1 hour. Frost cupcakes with Macapuno Frosting.

KRISTI'S ITALIAN BAKERY BUTTER COOKIES (NOW GLUTEN FREE!!)

Steps:

• Preheat oven to 350°F.
• In an electric mixer, cream the butter and sugar until really fluffy, 3 to 4 minutes. Add eggs and vanilla. Mix well until blended.
• With mixer on low speed, add flour, baking powder, and salt. Mix just until blended. Overmixing the dough will make it tough to squeeze through a pastry bag.
• Fill a pastry bag fitted with a large open star tip with the cookie dough. Pipe cookies onto parchment-lined cookie sheet, spacing them 2 inches apart. If desired, place a cherry half in the center of each cookie before baking.
• Bake for 10 to 15 minutes, or until edges begin to brown.
• Using a metal spatula, lift cookies off cookie sheet and onto wire cooling racks. Cool. Store in an airtight container.
• Note: For pink or green leaf cookies, tint the dough with a drop or two of red or green food coloring, and use a leaf tip to pipe the shapes. You can then dip the tips of the cookies into melted chocolate and let set on a wire rack.

KRISTI'S SOFT BUNS (GLUTEN FREE!)

Steps:

• Combine pineapple juice and water. Add 2 tblsp brown sugar and all of the yeast. Stir to combine. If you put the yeast in too soon, the mixture will be too acidic and it will kill them, so be careful. Be sure your yeast is proofing before moving forward.
• Combine flours, starches and gums in the work bowl of your favorite mixer. Add salt, remaining brown sugar and 2 tblsp butter. Combine. Add egg and combine. Last, add yeast slurry and combine until dough starts to climb the paddle. Switch to your hook and knead for 8-10 minutes on medium.
• Using approximately 5 ounce portions, portion out your dough a piece at a time onto a floured work surface. Work just enough flour into each piece to be able to work it without it sticking to you and work each into a ball. Place the balls on a baking sheet or in a baking dish and squish them until the are about 1/2 the height of the "ball.".
• Cover with a moist towel and allow your buns to rise for at least 90 minutes. Set your oven to 350°F.
• Brush on remaining butter and sprinkle on any toppings you like. I like sesame seeds. Bake uncovered for about 50 minutes or until they are showing really nice color and both the tops and bottoms look done. Allow them to rest for 15 minutes to set their insides.
• Slice down the middle and have a sandwich. After all, you deserve one. :) These are also nice toasted.

UBE CUPCAKES

Steps:

• Peel and slice the yams into inch thick slices. Transfer into a medium pan, rinse, then cover with cool water. Bring to boil and simmer until tender. Mash with a fork.
• Crack eggs into a large bowl. Beat with a whisk until yellows and whites are combined.
• Gradually add sugar and whisk until combined.
• Add oil and whisk until combined. Add chopped macapuno, mashed yams and vanilla and stir with a wooden spoon to combine.
• Sift together flour, baking powder, baking soda, and salt in another bowl.
• Add about a third of the flour mixture to the wet mixture and mix to combine.
• Add about one half of the buttermilk and mix to combined.
• Repeat above, alternating flour and evaporated milk and ending with the flour mixture.
• Scoop into cupcake papers about half to two-thirds full (depending on whether you want flat or domed cupcakes. Note that these cupcakes will don't shrink. Two-thirds full will result in domed cupcakes.).
• Bake for 22-25 minutes until a cake tester comes out clean.

KRISTI'S GLUTEN FREE GREEN BEAN CASSEROLE

Steps:

• Melt 1/4 cup butter in med saucepan. Work in 1/4 cup rice flour, seasonings and cook until lightly browned (or until it gets a little dry).
• Add 2 1/2 cup milk and stir until thickened. It should be thin enough to pour, if it is too thick, add more milk. Leave heat on low. Keep stirring occasionally so that it doesn't clump up.
• In a cast iron pan, heat about 1/4 inch of oil. Add mushrooms and fry for about 5 minutes, or until they are golden brown and you can smell mushroomy goodness.
• Remove mushrooms from fry pan and drain. Leave the oil in the pan, we'll need that later. Add drained mushrooms and about 3/4 cup cheese to your sauce and stir over low heat until fully incorporated.
• Add onions to the hot oil and fry for 4-5 minutes per batch. Don't get too excited or you'll crowd the pan and they'll never cook right. Remove to apparatus of your choice and allow to drain. Repeat until all onions are done. Repeat with jalapenos (they should be able to be done in one batch).
• Preheat your oven to 325°F.
• While you're waiting for those onions and jalapenos to finish, get out your cleaned and prepped fresh green beans. Arrange them in a 8x8 baking dish or other small casserole. Pour about 1 cup of the cheese sauce over the green beans. Add more if you like it really cheesy. Mix it in the best you can, it won't be perfect.
• On top of the green bean and sauce, scatter 1/2-1 cup of cheese. Scatter drained onions and jalapenos and green onions. Stick in oven and bake for approx 40 minutes. Pull out and let rest for 15-20 minutes.
• With the remaining cheese sauce, add whatever leftover cheese you might have and stash in the fridge for later. This is super good on veggies and noodles. I have long dark dreams about it sometimes.

KRISTI'S GLUTEN FREE CILANTRO CHICKEN SOUP

Steps:

• In a stock pot or large sauce pan, put in enough oil to fry up your garlic. Turn heat on med-high and once oil is warmed up, toss in garlic bits. Cook until they brown. Don't let them burn.
• Add onion and cook until onion is transparent, stirring regularly so garlic doesn't burn. Add broth and deglaze any stuck on garlic bits.
• While bringing to a boil, add carrots, celery, chicken and potato. Simmer until potato is soft.
• Add a small handful of cilantro, less than half of your total. Add the juice of two limes and a splash of white wine (don't be shy). Allow to simmer together for about 5 minutes.
• Turn off the heat and stir in the rest of the cilantro. Let sit for 5-10 minutes so the cilantro can release all of its flavor.