White Chocolate Popcorn Deluxe
Servings: 8 small
Preparation Time: 15 minutes plus cooling
Cooking Time: none
8 cups air-popped popcorn
1/3 dried cranberries or other dried fruits
1/4 cup chopped walnuts or other nuts
1/2 teaspoon salt
2 ounces white baking chocolate, chopped
1 teaspoon butter
Put popcorn in a large bowl. Melt white chocolate and butter together; stir until smooth. Pour over popcorn mixture and toss to coat. Add cranberries, walnuts and salt. Spread onto a cookie or baking sheet lined with waxed paper or a silicone baking pad and cool.
Place in airtight containers to store, or in colorful cellophane bags that tie to give as gifts. Adapted from Taste of Home 2012.
Servings: 4 or 5, depending on size of dessert dish
Preparation Time: 15 minutes plus chilling
Cooking Time: none
2 tablespoons sugar
Dash of salt
3/4 cup half-and-half cream
1 cup (6 ounces) semisweet chocolate chips
1 teaspoon vanilla extract
whipped cream and fresh mint for garnish
In small pan, combine egg, sugar and salt. Whisk in cream. Cook and stir over medium heat until mixture reaches 160ºF. and coats back of a metal spoon. Remove mixture from heat and whisk in chocolate chips and vanilla until smooth. Pour into small dessert dishes and refrigerate for at least eight hours, or overnight. Garnish with the whipped cream and fresh mint. Adapted from Taste of Home 2012 (Pots de Crème).
Shulman’s Gluten-Free Muffins
In January, Martha Rose Shulman published an article in The New York Times called “A Hodgepodge of Muffins, All Gluten Free.” Shulman is The Times’ Recipes for Health editor and author of the book The Very Best of Recipes for Health and many other cookbooks (available on Amazon).
In her article, Shulman included recipes for five muffins; Maria and I immediately made her Gluten-Free Banana Chocolate Muffins. They looked like dark chocolate and tasted like yellow banana. I would have eaten all 16, but I had an attack of generosity and gave some of them to a friend. For your enjoyment, we are including this muffin recipe below. We will report on the other muffins in another posting. All of Shulman’s muffin recipes are in grams, as she believes that results are more consistent if you use grams and scale your ingredients using a digital scale.
Gluten-Free Banana Chocolate Muffins
Servings: 16 (1/3 cup batter for each)
Preparation Time: 20 minutes
Cooking Time: 30 minutes
75 grams (approximately 1/2 cup) buckwheat flour
75 grams (approximately 3/4 cup) almond flour
140 grams (approximately 1 cup) whole grain or all-purpose gluten-free flour mix*
32 grams (approximately 6 tablespoons) dark cocoa powder
10 grams (2 teaspoons) baking powder
5 grams (1 teaspoon) baking soda
3.5 grams (rounded 1/2 teaspoon) salt
100 grams (approximately 1/2 cup) raw brown sugar or packed light brown sugar
75 grams (1/3 cup) canola or grape seed oil
120 grams (1/2 cup) plain low-fat yogurt or buttermilk
5 grams (1 teaspoon) vanilla extract
330 grams ripe bananas (peeled weight), about 3 medium, mashed (1 1/4 cups)
115 grams (about 2/3 cup) semi-sweet or bittersweet chocolate chips or chopped
*For the gluten-free flour mix, Shulman used 98 grams (about 2/3 cup) brown rice flour, 28 grams potato starch and 14 grams cornstarch.
1. Preheat the oven to 350ºF. Oil or butter muffin tins or use liners. Sift the dry ingredients into a large bowl. Pour in any bits that remain in the sifter.
2. In another large bowl or in the bowl of a standing mixer fitted with the whip attachment beat together oil and sugar until creamy. Add the eggs and beat until incorporated, then beat in yogurt or buttermilk, vanilla and mashed bananas. Add dry ingredients and mix at low speed or whisk gently until combined. If using a mixer, scrape down the sides of the bowl and the beaters. Fold in the chocolate chips.
3. Using a spoon or cookie scoop, fill muffin cups to the top. Place in oven and bake 30 minutes, until a muffin springs back lightly when touched. Remove from the heat and if the muffins come out of tins easily, remove from tins and place on a rack. If they don’t release easily, allow them to cool and then remove from tins.
Shulman says that these muffins keep for a few days out of the refrigerator, for a few more days in the refrigerator and for a few months in the freezer. Best eaten warm. Maria and I are planning to add nuts to the batter next time, and perhaps a little chocolate icing with some gluten-free sprinkles for a brunch.
Adapted from The New York Times, article by Martha Rose Shulman, photograph by Andrew Scrivani.
Let's us know if you try these recipes and how they came out for you! (Susan)