Quest 104: Fudge Mud Puddles

Breathe of the Wild seems to have a number of muddy regions. They start our training into mud on the Great Plateau with a small muddy lake that contains a treasure chest. We get more from the wasteland region that will suck you in if you make one false step in the tower's direction. So today, we are stepping in our own mud puddle in a more delicious rendition. As usual it's all gluten free. Enjoy!

Gear!

Mini muffin tin

Melon baller

Double boiler

Cookie

1/2 cup butter

1/2 cup crunchy peanut butter

1/2 cup sugar

1/3 cup dark brown sugar

1 egg

1/2 t. GF vanilla

1 1/4 c. GF All Purpose with xianthium gum

3/4 t. baking soda

1/2 t. salt

Fudge Filling

1 cup (6 oz,) milk chocolate chips

1 cup (6 oz,) semi-sweet chocolate chips

1 can (14 oz) sweetened condensed milk

1 t. GF vanilla

Chopped candied peanuts (optional)

Quest!

Preheat the oven to 320 degree F.

First start off making the batter for the cookie part.

Using the creaming method, combine butter, sugar, brown sugar, peanut butter, and egg. Then add vanilla, flour, baking soda and salt. Don't forget to let your dough sit for about 5 minutes.

Make into 1 inch balls and place in a mini muffin tin. Do not press down at all.

Note: I have been mixing flour brands for my recipes lately and have gotten better results. If you can afford it, I recommend buying two different brands of AP GF flour and using 50/50 in your baking.

Bake for 14-16 minutes. They will be baked on the outside but squishy in the middle. (Yes, that is a technical term). Remove from oven. With your melon baller, make a well inside the underdone cookie.

Leave the cookies in the hot pan. Like magic, the cookies will finish cooking right on your counter. Set aside until cooled.

Note: I had additional batter and didn't want to wait, so I divided the rest of the batter between two mini spring form pans to make two larger ones. These baked for about 5 minutes more than the little ones did. Then I made a well in the bottom just like the others and let them finish on the counter.

Now for the mud!

In a double boiler, our in all the chips and sweetened condensed milk. Bring up to temperature until smooth.

Once rich and smooth, you can simply spoon into each of your cups - right to the top!

Note: Work fast with this mixture, it cools quickly and becomes a fudgy mess. You can reheat on the stove if necessary.

If you want to make them extra special, you can chop candied peanuts and sprinkle on top.

Follow the ZeldaGourmet to bring

LOZ into your home for all your Gluten Free
Cooking & Baking!
Enjoy!

Side Quest: Craft Night: Memory #2 Painting BotW

Well it's been awhile since we did some arts and crafts, so today I wanted to share with you a painting that I did a couple of weeks ago. Using all the inspiration from watching Boss Ross I could muster, this cute acrylic on canvas is the first of hopefully completing all the memories in BotW. Enjoy!

Quest 103: Rist Peninsula Cinnamon Rolls

BotW certainly had some beautiful landscapes that keeps things interesting. This is to, of course, make us curious to seek out what each area has in store. None so unique as Rist Peninsula with its swirling beach all leading to a shrine. It made me think about other things with swirls - like cinnamon rolls. Who doesn't like cinnamon rolls? Well gluten free ones are a little harder to find, but I think I have come up with a recipe that brings out the super cinnamony (yes, that's now word) flavor with a light sweet dough that does not taste or have the texture of cardboard. If you get a hankering for cinnamon rolls - give this one a try. Enjoy!

Gear!

Dough

2 cups half n half

1/2 cup vegetable oil
1/2 cup sugar
2 packages active dry yeast (.25 ounce)

4+ cups gf bread flour with xanthium- we used Pamelas

1 teaspoon baking powder

1/2 teaspoon baking soda
2 teaspoon salt

Filling

1/2 cup melted butter

1 cup sugar
4 T cinnamon or pie spice

1 cup brown sugar

Toasted pecans

Frosting

2 cups powdered sugar

1/4 cup half n half
2 Tablespoons melted butter
1/4 cup cream cheese, softened
Pinch of salt
2 teaspoons vanilla
1 Tablespoon Jameson

Quest!

Make the dough! Bloom the yeast for about 5 minutes by warming up the half n hal in the microwave for about 30 seconds. Add yeast - make sure that you don't overheat the half n half or you will kill the yeast. Add the sugar to the yeast mixture. Once bloomed, add in veggie oil, flour, baking powder, soda and salt. Mix together in a stand mixture.If the dough is too sticky, add a little more flour.

Knead the dough for about 5 minutes. It will become pretty smooth.

Roll out dough into a rectangle about 1/4 inch thick. Mix up filling ingredients to gether. Sprinkle over dough.

Roll dough up like a jelly roll. Cut into 12 equal portions

Place rolls into greased 9 x 13 pan. Lightly cover with a tea towel and place in a warm place to rise for about an hour. Preheat oven to 400 degrees F. Bake for 35-40 minutes or undil golden brown. Mix up frosting and drizzle over warm rolls.Servce warm or room temperature. Enjoy!

Follow the ZeldaGourmet to bring

LOZ into your home for all your Gluten Free
Cooking & Baking!
Enjoy!

Quest 102: Lime ChuChu Cookies

Chuchus are everywhere, but my favorite are the creepy version that shows up in Majora's Mask. The expression of the face and the fact that you can see what you will get as a reward are just too much. Today, we will capture these creepy little guys in a cookie with a sour twist - Lime ChuChu Cookies. They are basically a box of lime gelatin that got together with a sugar cookie. Surprisingly good with the sweet and sour combination. These are just about the simplest thing you can make. Enjoy!

Gear!

1-1/2 cups butter, softened

1 cup sugar

2 packets (3 oz) Lime Flavored Gelatin, divided

1 egg

1 tsp. vanilla

3-1/2 cups gluten free AP flour with xanthium gum - We used Pamela's!

1 tsp. baking powder

Candied eyes, heart pieces

Green Sugar Glitter

Quest!

Preheat the oven to 400 degrees F.

Cream together butter, sugar and 1 of the gelatin packets. Add egg and vanilla, Stir. Add in Flour and baking powder. Stir to combine. Let dough sit for 10 minutes.

Pour our second gelatin packet onto a plate. Form dough into 1 inch balls and dip into gelatin powder. Place on a baking sheet and with a cookie stamp or bottom of a flat glass, press each cookie flat. Add eyes, heart piece and additional sugar glitter.

Bake for 8-10 minutes or until just turning golden.

Cool on sheet for a minute or two before transferring to a cooling rack.

Repeat until all cookies are baked.

Enjoy!

Follow the ZeldaGourmet to bring

LOZ into your home every week! Enjoy!

Quest 101: Peanut Butter Labyrinth Cookies

Labyrinths are nothing new the LOZ franchise. We started with the lost woods that has turned up in nearly all generation from the orginial NES to the latest BOTW installment with not only the lost woods, but also two other labyrinths for us to tackle. But how do you capture that in an edible way? Today, we will give it a try with peanut butter and chocolate goodness. The dough of this recipe is fairly sticky and delicate, but if you treat it right and are careful, they are just as good to look as they are the eat. Enjoy!

Gear!
1 cup Sugar
1 Egg
1/2 cup Butter
1/2 cup Chunky Peanut Butter
1 tsp Vanilla Extract
2 T. Milk
1/2 t. Baking Soda
1 1/2 cup GF Flour - We used Bob Red Mill's Baking Flour
12 oz. Chocolate Chips

Quest!

Start by creaming together the butter, sugar, peanut butter, eggs and vanilla extract. Add in the milk and then the flour and mix together until a soft, sticky dough comes together.

Roll the dough out on a piece of parchment or large silicone mat - parchment works easier. This one is more round, but the more rectagular you can get the dough, the better.

Melt your chocolate chips either with a double boiler or carefully in the microwave. Let the chocolate cool for a minute, then spead all the chocolate over the dough and spread to the very edge.

Using the parchment paper, carefully roll the dough like a jelly roll. Make it fairly tight, so there are no air gaps between the layers. You should end up with a lovely swirl. Divide the roll in half if too large for your fridge and wrap in plastic wrap before refrigerating for at least 30 minutes.

Preheat the oven to 350 degrees F. Slice your cookies into 1/2 inch slices and place on cookie sheet with parchment or silicone mat under cookies. Bake for 8 -10 minutes until golden around the edge.