The Zelda Gourmet: tea party

Showing posts with label tea party. Show all posts

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!

I have always wanted to make a free standing pie. One so lovely and dense that once baked would stand up on its own without getting super gooey. Well today, we kind of did that. While this pie won't stand up by itself in the oven, it will once baked. This is similar to a British pie and I thought it appropriate to kick off our new page on Zelda's Tea Party. I will be adding cute little cakes and tea sandwiches to this page and I hope you like the idea. I find it an interesting thought to what Zelda is eating when she is not waiting to get saved. I hope you like the recipe and Enjoy!

Gear!
Spring form pan

Crust
1 1/2 sticks butter, cubed and chilled
4 tablespoons lard, cubed and chilled
2 cups GF AP flour, plus extra for rolling dough
1 teaspoon salt
1/4 cup cold water

Filling
3 T GF breadcrumbs
8 oz ricotta cheese
12 basil leaves
4 chicken sausage links, cooked and chopped
2 roasted red bell peppers
15 oz can quartered artichokes, drained and chopped
3-4 oz goat cheese with herbs
6 oz. prosciutto
1/3 c. finely shredded Parmesan cheese

Quest!

Let's make pie crust! In a large bowl, add the salt, flour, lard and butter. Using a pastry blender or a couple of forks, crumb together until crumbs the size of peas form. Add about half of the water and mix together. Add a little of the time of the remaining water just until the dough begins to form. Let the dough sit for about minutes. Check the dough to see if it needs a little more water. Then divide the dough into two discs and let the dough rest in the fridge for about 30 minutes.

Roll one of the disc of dough on a lightly floured silicone mat. Spray the inside of a spring form pan with cooking spray. Shape pie crust to the inside of the spring form pan. Bake pie at 400 degrees F for 8-10 minutes.

Add a couple of tablespoons of GF bread crumbs to the bottom. This will help to catch any leftover moisture from the filling and prevent a soggy bottomed pie.