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Favorite Gluten-Free Passover Recipes

Passover-Collage

Easter is coming this weekend, but Passover which started on Monday night isn’t over yet and it won’t be over until this coming Tuesday night so I’m sharing my all time favorite recipes to get you through the next few days.

As you probably know, you can’t use traditional flour during Passover. While you can use matzo meal and cake meal, all of these recipes happen to be gluten-free and don’t use any wheat whatsoever. As a pasta freak I’m happy to share not just one but two recipes for Italian style pasta–one for sweet potato gnocchi and another for spinach ricotta gnudi. I also have a crepe recipe and a chocolate cookie recipe
I’m working on an adaptation to a muffin recipe and also an eggplant parmesan recipe for Passover. If there’s a recipe on your Passover or gluten-free wish list, let me know in the comments. 
Thanks and Happy Holidays! 

Thin, Chewy Dairy-Free Chocolate Chip Oatmeal Cookies

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This is a simple cookie recipe that yields delicious, chewy chocolate chip cookies, but I struggled a little bit with the title of the post. The cookies are dairy-free, meaning that they aren’t made with butter. Instead of butter, I used a vegan cultured “butter” that has a similar flavor, but contains no dairy. The spread is primarily made with coconut oil and, though it has a bit more of a buttery flavor to it than regular coconut oil, that means that coconut oil is an excellent substitute. The coconut oil keeps the cookies a bit moister and chewier in this particular recipe, where butter will brown the cookies more quickly and produce a crisper cookie. I’ll take both chewy and crunchy chocolate chip cookies, personally, but there are times when I definitely feel like one or the other.

Once you have your dairy free base, be it coconut oil or a coconut oil-based product like the one I tried above, it should be softened so that it can be creamed with sugar to start to build the cookie dough. The cookies are made with both white and brown sugar, vanilla extract and just the right amount of oatmeal. I prefer to use quick cooking oatmeal, which can easily be made if you don’t have any at home, because it blends very easily into the dough and helps produce very uniform cookies. The cookies are baked until they are just set in the center and just starting to brown around the edges, so they remain perfectly chewy even after they have been stored.

One other trick to this recipe is that the dough is chilled before baking. This helps ensure that while the cookies spread enough to be thin, they don’t spread too much and run into other cookies. You can chill the dough for an hour, or overnight, depending on how much time you have. The cookies are loaded with chocolate chips with a full 12-oz in the dough. I used semisweet chocolate, but dark chocolate chips could also be used. Just before baking, I added a small pinch of salt to each of the cookies to add a savory note and contrast with that rich chocolate.

Thin, Chewy Dairy-Free Chocolate Chip Oatmeal Cookies
2 cups all purpose flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
1 cup coconut oil, room temperature (or cultured vegan “butter”)
1 cup sugar
1/2 cup brown sugar
2 large eggs
2 tsp vanilla extract
1 cup quick cooking oatmeal
12 oz (approx 2 cups) chocolate chips

In a medium bowl, whisk together flour, baking soda, baking powder and salt.
In a large bowl, cream together coconut oil, sugar and brown sugar until light and fluffy. Beat in eggs, one at a time, followed by vanilla extract. Stir in flour mixture with the mixer at low speed, then gradually blend in the oatmeal and the chocolate chips. Chill dough for at least 1 hour before using, or overnight.
Preheat oven to 350F. Line a baking sheet with parchment paper.
Shape dough into 1 1/2-inch balls and arrange on baking sheet, leaving about 3 inches between cookies to allow for spread.
Bake for 12-15 minutes, until cookies are set in the center and browned around the outside edge. Allow cookies to cool on the bakingsheet for 5-7 minutes before transferring them to a wire rack to cool completely.

Makes 3 – 3 1/2 dozen


Grocery House Sponge Sink Holder, Hanging Silicone Kitchen Gadget Storage Organizer, Baskets Drain Bag (Blue)

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Material: high quality PVC material
Size: 12.3 x 10.5 x 9cm/ 4.84″ x 4.14″ x 3.54″
Snap-fastener : easy to hang, mount and dismount Draining hole: quick draining and keep item dry, not easy to breed bacteria
Store your cutlery and kitchen gadgets, or even bathroom toiletries and makeup in one place. Soft toughness, easy to clean

Product Features

  • Material: high quality PVC material
  • Size: 12.3 x 10.5 x 9cm/ 4.84″ x 4.14″ x 3.54″
  • Saddled design: easy to hang, mount and dismount
  • Draining hole: quick draining and keep item dry, not easy to breed bacteria
  • Store your cutlery and kitchen gadgets, or even bathroom toiletries and makeup in one place. Soft toughness, easy to clean


Exploring the Flavors of Korea by Erica

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Sourdough Banana Bread

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Although it might sound fancier or more complicated than a traditional banana bread, this sourdough banana bread recipe is even easier to put together than regular banana bread. And it’s so delicious your friends and neighbors will be begging to know your secret ingredient.

The reason this sourdough banana bread is so easy to make is that I use my food processor to combine all the ingredients. You can make this with a mixer if you don’t have a food processor, but my Cuisinart whips it up in no time!

Because it’s blended together in the food processor, you don’t even have to mash the bananas first! In fact, I even let the Cuisinart chop the walnuts for me as it’s mixing. Easy peasy.

Sourdough Banana Bread | pinchmysalt.com

Like the sourdough biscuit and pancake recipes I have posted recently, this banana bread recipe uses a cup of sourdough starter straight from the refrigerator so it’s a perfect way to use up the sourdough discard when feeding your starter.

Sourdough banana bread is put together like a regular quick bread but it uses a cup of sourdough starter to replace part of the flour and liquid from a traditional banana bread recipe. The sourdough starter adds extra flavor, but doesn’t actually make the banana bread taste like sourdough bread.

Your sourdough banana bread will just have that little something special that will make people wonder what your secret is.

Sourdough Banana Bread | pinchmysalt.com

If you’d like to keep your own sourdough starter so you can make sourdough bread, biscuits, pancakes, chocolate cake, pumpkin cake, banana bread, and more, you should make your own.

I’ve recently updated my sourdough starter post to include printable instructions. And I have shared step-by-step, day-by-day photos of the entire process in case you want to check back in to compare your results with mine along the way. It takes about a week to create a sourdough starter from scratch, but it’s easy to do and only takes a couple minutes of work each day.

If you’d prefer to purchase a sourdough starter instead, King Arthur Flour sells one and it works great. In fact, my very first sourdough starter was one I purchased from them over ten years ago!

If you already have a sourdough starter ready to go, lucky you! Let’s make some banana bread! Make sure to check out the links below the printable recipe because I’m sharing some great sourdough ideas this week.

Sourdough Banana Bread | pinchmysalt.com

Sourdough Banana Bread

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Ingredients

1 1/2 cups all purpose flour

1 cup sugar*

1 teaspoon baking soda

1/2 teaspoon salt

1 cup sourdough starter (cold is fine)

1/2 cup softened butter

1 cup mashed ripe banana (about 2 1/2 medium bananas)

1 egg

1 teaspoon vanilla

1 cup walnut halves (or 3/4 cup chopped walnuts)

Instructions

Preheat oven to 350 degrees. Grease a 8-by-4-inch loaf pan with butter or baking spray. (use a 9-by-5-inch loaf pan if that’s all you have. The loaf will be a bit shorter than pictured and might bake slightly faster.)

Food Processor Instructions:

1. Fit your food processor with the standard mixing blade. Add flour, sugar, baking soda, and salt to the bowl and pulse to combine.

2. Pour sourdough starter over the top of the flour (if it’s thick, just spread it out as evenly as possible over the flour), cut softened butter into about 5 chunks and distribute over the top of the starter and flour. Break bananas into chunks and distribute them over the other ingredients (or just spread the mashed banana over the top). Add the egg and vanilla. Cover and pulse all the ingredients together until a thick, smooth batter is formed.

3. Add the walnut halves and pulse a few more times until they are chopped and evenly distributed (if your walnuts are already chopped, just pulse to quickly combine.

4. Carefully remove the blade and scrape any batter off the blade back into the bowl. Scrape the batter into the greased loaf pan then smooth the top.

5. Bake at 350 degrees for 60 to 70 minutes or until well browned and a toothpick inserted in the center of the loaf comes out clean.

Mixer instructions:

1. In a medium bowl, whisk together flour baking soda and salt; set aside.

2. In a separate large mixing bowl or bowl of a stand mixer, cream together butter and sugar until light.

3. Beat in egg, vanilla, sourdough starter, and mashed banana. Gradually beat in flour mixture until well combined, scraping the bowl occasionally as you go. Stir in chopped walnuts.

4. Scrape batter into greased loaf pan and smooth the top.

5. Bake at 350 degrees for 60-70 minutes, or until well browned and a toothpick inserted in the center of the loaf comes out clean.

Notes

Sugar can be reduced to 3/4 cup if you like a slightly less sweet banana bread. Whole wheat flour can be used in place of all purpose flour (white whole wheat flour makes a great banana bread). If you use kosher salt instead of table salt, increase to 1 teaspoon.

6.8

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This post includes Amazon affiliate links. Making purchases through these links won’t affect the amount you pay, but I will earn a small percentage, which helps support this blog and my family. Thank you.

More Sourdough Recipes:

Sourdough Recipes Around the Web:

Sourdough Banana Bread Recipe | pinchmysalt.com


AmazonBasics 6-Piece Bakeware Set

41zoraxPHEL

Product Features

  • 6-piece bakeware set includes (2) 9-inch round cake pans, 10×13-inch cake pan, 4.5×8-inch medium loaf pan, 10×14-inch muffin pan (12-cups), and a 10×14.5-inch cookie sheet
  • Made of heavy-weight carbon steel
  • Nonstick coating for easy cleaning and effortless food release
  • Oven-safe to 500 degrees Fahrenheit
  • Dishwasher-safe for easy cleanup


Gooey Chocolate Cakes

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These Gooey Chocolate Cakes from Dorie Greenspan are baked in individual portions and are packed with chocolate flavor and a soft, gooey center.

 Gooey Chocolate Cakes - Baked in individual servings and packed with loads of chocolate flavor, this recipe from Dorie Greenspan is perfect for dinner parties or keeping some dessert stashed in the freezer!

It has been nearly NINE years since I made these gorgeous little gooey chocolate cakes; can you believe it?!

Way, way, wayyyyyyyy back when I first started blogging, there really wasn’t any social media to speak of, so people hung out in Internet forums. I connected with a group of girls who also liked to cook and bake, and at the time, one of the latest and greatest baking books to hit the shelves was Dorie Greenspan’s Baking: From My Home to Yours. A few of us had the book and decided to bake one recipe a week from it and share them on our blogs; before long, there were dozens of other bloggers baking along, as well. It was a great way to connect with other people doing the same baking and blogging thing, but more than that, it was a fabulous excuse to work my way through Dorie’s book, which, all of these years later, remains one of my most treasured cookbooks.

Gooey Chocolate Cakes - Baked in individual servings and packed with loads of chocolate flavor, this recipe from Dorie Greenspan is perfect for dinner parties or keeping some dessert stashed in the freezer!

 

I am absolutely smitten with this recipe for a number of reasons…

First, they are baked in individual portions, using a muffin tin. I love this because it’s perfect for wrapping them up and keeping them in the freezer for “emergency” dessert situations (aka random Tuesday night Netflix binges). A quick pop in the microwave and they’re good to go!

Second, while I love the IDEA of molten lava cakes, I really don’t enjoy ones that have a super runny center because I can’t helping thinking the entire time that I’m eating runny raw eggs (I know, I know, I’m the worst). These are gooey chocolate cakes are a perfect compromise, baking up to a gooey center that is soft and chocolatey, but not full-on liquidy.

Finally, you can mix these together insanely quickly and they use such a small amount of ingredients that it’s quite possible you have everything you need for them right now, and you could be enjoying one in less than 45 minutes. Score!

For a super simple, yet still elegant, chocolate dessert, give these gooey chocolate cakes a try. Top them with a scoop of vanilla ice cream and dig in!

Gooey Chocolate Cakes - Baked in individual servings and packed with loads of chocolate flavor, this recipe from Dorie Greenspan is perfect for dinner parties or keeping some dessert stashed in the freezer!

One year ago: Top 10 List: Chocolate and Peanut Butter Recipes
Four years ago: Malted Vanilla Ice Cream with Peanut Brittle & Milk Chocolate Chunks
Five years ago: Italian Easter Bread
Six years ago: Lemon Poppy Seed Muffins

Did you make this recipe?
Leave a review »

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Gooey Chocolate Cakes

Baked in individual servings and packed with loads of chocolate flavor, perfect for dinner parties or keeping some dessert stashed in the freezer!

Ingredients:

  • ⅓ cup (47 grams) all-purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • ¼ teaspoon salt
  • 5 ounces bittersweet chocolate, finely chopped, divided
  • ½ cup (113 grams) unsalted butter, cut into 8 pieces
  • 2 eggs, at room temperature
  • 1 egg yolk, at room temperature
  • 6 tablespoons granulated sugar

Directions:

  1. Center a rack in the oven and preheat the oven to 400 degrees F. Grease (using butter or non-stick cooking spray) 6 cups of a regular-size muffin pan, dust the insides with flour (or cocoa powder!) and tap out the excess. Put the muffin pan on a baking sheet.
  2. Sift the flour, cocoa and salt together.
  3. Set a heatproof bowl over a saucepan of gently simmering water, put 4 ounces of the finely chopped chocolate and the butter in the bowl and stir occasionally over the simmering water just until they are melted. Remove the bowl from the pan of water.
  4. In a large bowl, whisk the eggs and yolk until homogenous. Add the sugar and whisk until well blended, about 2 minutes. Add the dry ingredients and, still using the whisk, stir (don’t beat) them into the eggs. Little by little, and using a light hand, stir in the melted chocolate and butter. Divide the batter evenly among the muffin cups and sprinkle the remaining 1 ounce of finely chopped chocolate evenly over the batter.
  5. Bake the cakes for 13 minutes. Transfer them, still on the baking sheet, to a rack to cool for 3 minutes. (There is no way to test that these cakes are properly baked, because the inside remains liquid.)
  6. Line a cutting board with a silicone baking mat or parchment or wax paper, and, after the 3-minute rest, unmold the cakes onto the board. Use a wide metal spatula to lift the cakes onto dessert plates.

Recipe Notes:

  • To freeze, wrap individually in plastic wrap and store in a ziploc freezer bag for up to 2 months. Microwave for 30 to 45 seconds before serving.
  • While I haven’t done so, I think you could easily scale this recipe up to make more than 6 cakes.

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

(Recipe from Baking: From My Home to Yours)

All images and text ©Brown Eyed Baker, LLC.

Gooey Chocolate Cakes - Baked in individual servings and packed with loads of chocolate flavor, this recipe from Dorie Greenspan is perfect for dinner parties or keeping some dessert stashed in the freezer!

The post Gooey Chocolate Cakes appeared first on Brown Eyed Baker.


Healthy Cookbook for Two: 175 Simple, Delicious Recipes to Enjoy Cooking for Two

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From the Editors of The New York Times Bestseller, Clean Eating for Beginners

Get the most out of your groceries and discover how easy cooking for two can be with healthy, wholesome recipes that you can quickly pull together after work.

Cooking for two isn’t always easy. That’s why Healthy Cookbook for Two features fast, flavorful recipes using fresh, affordable ingredients that are tailored for your two-person table. From quick yet satisfying weeknight dinners to hearty Sunday brunches to guilt-free desserts, Healthy Cookbook for Two is the go-to cookbook for couples looking to prepare nutritious dishes together.

Collaborate in the kitchen, with:
175 duo-friendly recipes designed to ditch the delivery and limit leftovers 10 need-to-know tips for shopping and cooking for two Simple side pairing suggestions to complement your meals Nutritional information accompanying every recipe Make-ahead meal plans that make cooking for two stress-free Healthy Cookbook for Two proves that preparing nutritious, couple-sized meals has never been easier–or tastier.


Cabbage with Horseradish, Chives & Salmon Roe

BraisedCabbage
Back in December I spent a few days in Seattle. I was very excited to check out new restaurants and in particular Renee Erickson’s Bateau, considered one of the top new spots in Seattle. It’s a steak restaurant but the side dishes are no less glamorous than the exquisite cuts of heritage breed, grass fed and finished beef. One of my favorite dishes was the Cava-Butter Poached Cabbage with Horseradish, Chives and Ikura. I have no idea what the actual recipe is, but decided to recreate it as best as I could. 
Cabbage is a terribly under appreciated vegetable. Given a bit of care, it can turn into something really special. In this case, the buttery braising liquid, the horseradish, herbal freshness of chives and pop of salmon roe are the equivalent of giving cabbage the royal treatment. It’s such a fine combination of flavors and textures, I really didn’t see the point in changing it up very much. I used Sauvignon Blanc instead of Cava, because it’s what I had open, but I think any wine with some acidity would actually be fine, if you have sparkling wine, by all means use it.

This dish is served at a steak restaurant, but I served it with halibut roasted in parchment. The sweetness of the cabbage really complements the natural sweetness of fish and seafood. I think this dish would also go well with salmon, black cod, scallops or lobster. It’s about the most elegant way to enjoy cabbage so serve it with something prepared rather simply and let it show off a little. 
Cabbage with Horseradish and Chives
Serves 4 – 6
Ingredients
1 small head green cabbage
2 Tablespoons unsalted butter
1/4 cup Sauvignon Blanc or sparkling wine
2 teaspoons prepared horseradish, or more to taste
1/4 teaspoon kosher salt
2 Tablespoons chopped chives 
2 Tablespoons salmon roe, or more if desired
Instructions 
Discard any damaged outer leaves of the cabbage, quarter and remove the core. Chop the cabbage roughly, you should have about 8 cups.

Place the butter, wine and horseradish in a deep pot or Dutch oven and heat over medium-low heat. When the butter melts, add the cabbage to the pot. Stir then cover and cook over low heat for about about 15 minutes, stirring occasionally until the cabbage is tender and wilted. Add salt and stir.

Transfer to a serving platter, sprinkle with chives and top with salmon roe. Note: I get salmon roe at a Russian grocery store but look for it at seafood markets or gourmet shop. If you can’t find salmon roe, trout roe would work.

Enjoy! 

9 Tips for Back-of-the-Bag Chocolate Chip Cookies by Bridget

baking-chocolate-chip-cookies-01-2