Raspberry coulis is a delicious sauce made from fresh raspberries that you can drizzle over cakes (for example, golden pound cake or lemon pound cake). You can even dunk cookies into it.
From Dorie Greenspan’s Baking: From My Home to Yours
- 1 pint (2 cups) red raspberries, fresh or frozen (partially thawed if frozen)
- 3 tablespoons sugar, or more to taste
- Put berries and sugar in a blender or food processor and blend until pureed.
- Taste and mix in more sugar if needed.
- Press coulis through a strainer or food mill to eliminate seeds.
It’s America’s favorite lunch in cookie form! These flourless cookies are very simple to make and have an intense peanut butter flavor. Top them with your favorite jam or jelly.
Flourless Peanut Butter Jelly Cookies
Adapted from AllRecipes
Yield: 12-16 cookies
- 1 cup peanut butter (I used smooth, but I’m sure chunky works just as well)
- 1 cup white sugar
- 1 egg
- Jelly or jam, of your choice
- Preheat oven to 350ºF. Line baking sheet with parchment paper or aluminum foil.
- In a mixing bowl, stir together peanut butter, sugar, and egg until smooth.
- Drop spoonfuls of dough, about 2 tablespoons each, onto the prepared baking sheet.
- Use the tines of a fork to press a crisscross pattern across the tops, flattening them to about 1/2 inch thick.
- Drop 1/2-1 teaspoon of your favorite jelly or jam in the middle of each cookie.
- Bake 6-8 minutes. Do not over-bake! The cookies will still be extremely soft and just barely brown on the bottoms. Leave them on the baking sheet, and they will harden as they cool.
According to Dorie Greenspan (and confirmed by a French friend of mine), the French all know how to bake yogurt cake. In fact, my friend tells me that because it’s so easy to make, little kids will learn the recipe and bring it to school and birthday parties. The gluten-free version turns out well, as it is dense and similar to pound cakes. The cupcakes even dome nicely on top.
- If you want to halve the recipe, use 2 eggs.
- I turned the batter into cupcakes because I needed something easy to carry around and snack on, but the original recipe gives directions for a loaf cake. Although I haven’t tried making the loaf cake version with gluten-free flour, I doubt that you’d need to change the baking time. I’d start with the recommended 50-60 minutes and add a few minutes if necessary.
Mediterranean Yogurt Cupcakes
Adapted from Everyday Dorie
Yield: 12 cupcakes
- 1 cup sugar
- Grated zest of 2 cuties/clementines
- 1/2 cup plain low-fat or nonfat Greek-style yogurt
- 3 large eggs
- 1/4 teaspoon pure vanilla extract
- 2 teaspoons baking powder
- Pinch of salt
- 1 cup gluten-free flour
- 1/2 cup almond flour OR 1/2 cup gluten-free flour
- 1/2 cup mild-flavored olive oil
- Center a rack in the oven and preheat to 350ºF. Line a muffin tin with 12 paper cups.
- Put the sugar and zest in a mixing bowl. Use your clean fingers to rub the zest into the sugar until the sugar is aromatic and moist. (This step is fun, almost like playing in a sandbox!)
- Add yogurt, eggs, and vanilla into the zest and sugar. Whisk until mixture is very well blended.
- Whisk in baking powder and salt.
- Add flour(s), whisking less vigorously than before.
- Once there’s no trace of dry ingredients, switch to a flexible spatula and stir in the oil; do that in a few additions. You should have a smooth, shiny batter.
- Divide batter among 12 muffin cups.
- Bake for 20-25 minutes, or until the cupcakes are a beautiful pale yellow and a toothpick inserted in the center comes out clean.
- Transfer the pan to a wire rack to cool for 5 minutes, then remove cupcakes and cool them to room temperature on the rack.
- Store in an airtight container at room temperature for up to 4 days.
Cream puff dough is one of those recipes that translate remarkably well to gluten-free-ness. The profiteroles themselves are very versatile – you can fill them with ice cream, or you can use a mascarpone maple filling.
Original recipe for filling and glaze
From Dorie Greenspan’s Around My French Table and Seasons & Suppers
Yield: 24 profiteroles
- 1/2 cup milk
- 1/2 cup water
- 8 tablespoons unsalted butter, cut into 4 pieces
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 cup gluten-free OR all-purpose flour
- 4 large eggs, at room temperature
For filling (can be made ahead of time):
- 8-oz container of mascarpone
- 2/3 cup heavy whipping cream
- 1/4 cup white sugar
- 2 Tablespoons maple syrup
For glaze (optional):
- 2/3 cup powdered sugar
- 3 Tablespoons maple syrup
- Position racks to divide oven into thirds and preheat to 425ºF. Line baking sheets with parchment paper.
- Combine milk, water, butter, sugar, and salt in a medium saucepan.
- Bring to a boil over high heat.
- Add flour all at once, lower heat to medium-low, and immediately start stirring energetically with a wooden spoon or heavy whisk. The dough will come together.
- Continue to stir vigorously for about 1 minute longer to dry the dough. (If you cook the gluten-free dough too long, liquid will begin to pool at the bottom of the pan, but don’t worry – just pour everything into a mixing bowl in the next step.)
- Turn dough into a bowl and let it sit for a minute. If using a stand mixer, fit it with the paddle attachment. You can also use a hand mixer or even mix by hand (but I wouldn’t recommend it).
- Add eggs one at a time and beat, beat, beat until the dough is thick and sticky. Make sure that each egg is completely incorporated before you add the next. The dough might fall apart at first, but it will come back together by the time you add the last egg. Use it as soon as it is made!
- Drop the dough in 1-tablespoon mounds on the baking sheets, leaving 2 inches between puffs. (At this point, you can put the entire pan in the freezer. Once the unbaked puffs are frozen, you can transfer them into a plastic bag to store in the freezer for up to 2 months.)
- Put baking sheets into oven and immediately turn temperature down to 375ºF. (If using puffs from the freezer, don’t defrost them. Just add 1-2 minutes to the baking time.)
- Bake puffs for 12 minutes without opening the oven door. Rotate the baking sheets, switch them between the top and bottom racks, and bake for another 12-15 minutes, or until they are golden in color and firm to the touch.
- Leave puffs on the baking sheets to cool to room temperature.
- In the bowl of a stand mixer fitted with the whipping whisk or in a large bowl with a hand mixer, beat together mascarpone, whipping cream, sugar, and maple syrup. Whip until mixture holds stiff peaks. (You can make the filling ahead of time and store, covered, in the refrigerator.)
- Cut the top third of each puff almost all the way through, leaving a hinge, and spoon 1-2 tablespoons of maple mascarpone filling into the bottom of each profiterole. Cover with the tops.
- If desired, make a thin glaze by stirring together powdered sugar and maple syrup in a small bowl. If the glaze is too thick to brush over the profiteroles, add a little more maple syrup. Brush glaze on top of profiteroles and let them sit at room temperature until glaze has set. (I skipped the glaze because I thought the profiteroles were already sweet enough.)
- For the best taste, store profiteroles in an airtight container in the refrigerator for up to a day. (If you don’t mind the puffs getting soft, they last for a few days in the refrigerator.) When serving, give them a couple minutes to warm up before you eat them.