Happy birthday, America!

Monica and Daria say:

We just love to celebrate the Fourth of July! How about you?

Red, white, and blue abounds all around the house and neighborhood….everyone is in the spirit! And we are gearing up to see some great fireworks tonight!

Since every dessert recipe seems to be red, white, and blue, we decided to share a great recipe for blueberry cobbler. Okay, so we have the blue and white….where’s the red?

We are going to top it with some homemade whipped cream and fresh strawberries. And we’re good!

This recipe was developed by a fellow Culinary Institute of America graduate of Daria’s, Elizabeth Barbone. She is the author of Easy Gluten-Free Baking (©2008) and we have tried quite a few of her recipes over the years!

We changed it slightly to suit our taste and it is a keeper!

 

Gluten-Free Blueberry Cobbler

Filling:

4 pints of fresh blueberries, washed, dried and all stems removed

¾ c granulated sugar

1 T cornstarch or arrow root flour

2 tsp ground cinnamon (original recipe omits this ingredient)

 

Biscuits:

Dry ingredients

1 c tapioca starch flour

1 c brown rice flour (original recipe uses 2/3 c white rice flour and 1/3 c cornstarch)

¼ c granulated sugar

1 T baking powder

½ tsp salt

Wet ingredients

6 T butter, cold and cut into pieces

¾ c heavy whipping cream, chilled + several T more if necessary

 

Preheat your oven to 425˚ (our oven baked this @ 375˚).

Butter a 9” x 13” baking dish (we used a glass Pyrex dish).

In a large bowl, mix blueberries with granulated sugar and cornstarch (or arrow root flour). Add cinnamon, and stir well. Place berries into the prepared dish. Set aside for now.

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Now whisk together all of your dry ingredients for the biscuits.

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Add the cold butter pieces and cut it into the dry ingredients. You can use your fingers or a pastry cutter until no big pieces remain. We prefer fingers!

Now add ¾ c heavy whipping cream. Stir it into the dry mixture with a wooden spoon until you see a dough form. You can add an additional tablespoon or two of cream to form the dough. It should eventually form a dough ball.

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Pinch the dough into small balls. Place each ball on top of the berry mixture using all of the dough.

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Bake for approximately 30-35 minutes or until the biscuits are golden brown and the berry mixture is boiling.

Remove the cobbler from the oven and cool it on a wire rack.

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It will smell amazing….trust us! Now comes the hard part….waiting for it to cool!

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It will be so yummy for our guests….let’s get this party started!

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Happy Independence Day and thanks to all who keep us free….we really appreciate their sacrifices!

© 2014, Monica & Daria of glutenfreedoubletalk

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It’s National Chocolate Chip Day!

Monica and Daria say:

OmG!

chocolate chips

Who doesn’t LOVE chocolate chips?

Okay, maybe a few of you, but you are definitely in the minority, sorry!

We remember when Daria was in pastry class when she was in high school, and one of her assignments was to design a powerpoint on the history of chocolate. What kept her going as she researched and wrote? Chocolate, of course!

Some of her amazing finds about chocolate chips were:

  • Ruth Graves Wakefield of the Toll House Inn in Whitman, Massachusetts is credited with adding chunks of a semi-sweet Nestle chocolate bar to her cookies in 1933, thus inventing chocolate chips!
  • In exchange for her recipe, Nestle offered her a lifetime of chocolate, and added the recipe to their packaging. What a deal!
  • Up until they developed the present morsel, Nestle included a “chopping tool” in each bag for cookie bakers. Then in 1939 the company started packaging the chips we know and love today!
  • The original chocolate chips were only semi-sweet chocolate….today there are many varieties!

We don’t know about you, but we think we are going to bake some gluten-free chocolate chip cookies!!

Promise that we will post pictures and a recipe soon…..gotta go bake!

Have a great chocolate chip day!

© 2014, Monica & Daria of glutenfreedoubletalk