Life, Liberty and the Pursuit of Foodiness

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31-recipe challenge Day 22 (the final day!): Beef Pho and Chocolate chip cookie Bailey’s milkshake

This is it, the LAST day of my 31-recipe challenge! It officially took me 22 days to cook 31 30 recipes. And I’m exhausted. Later this week I’ll put together a recap post that looks over everything I made last month and what I took away from it, much like I did at the halfway point.

And, to go out with a bang (well, a shake), I FINALLY nailed a dessert!

It seems as long as a stove isn’t involved, I can make a dessert. (Ironic, really, since I can cook but can’t really bake…Cookies! I can make cookies.)

But I want to go out on a high note, so I’m going to save the shake for last and start with my last-night-of-the-challenge dinner: Beef Pho from Zen Can Cook. The broth was easy enough to make, if not pricey–star anise, cinnamon sticks and fennel seeds don’t come cheap, and I couldn’t even find a black cardamom pod–but they impart a really exotic, interesting flavor. It did make my place smell preeetty weird the first night, though.

beef pho

The only slightly “off” thing about this dish was the beef itself–I used a top round to make the broth, and despite the fact that it literally sat in liquid all night, it was pretty dry when I took it out and sliced it up. It came back to life a bit once the slices were re-added to the heated broth, but it wasn’t the tender, juicy meat I was expecting. It was actually the low point of the dish.

Otherwise, though, the pho was quite tasty–lots of fresh herbs, peppers and rice noodles in the warm, beefy broth. Much like the soba, this was a total comfort food. I wish I had this around when I was sick.

I had to make a couple of slight substitutions based on what was available. I couldn’t find any Thai basil, so I subbed in regular basil even though there’s a flavor difference. It was better than nothing. I also used a regular green long hot (seeds scraped out) in place of a Thai bird chili, which my local grocery store also didn’t sell.

Nonetheless, the flavor was still bright and vibrant, and I highly recommend this. It seems so much more complicated than it really is. Once the broth’s made, it’s really just cooking the noodles and slicing up some veggies, herbs and beef. Done and done. My only recommendation? I used only one cut of meat in my broth, because it was available and exactly the amount I needed. I would recommend mixing it up, and next time, I’d use oxtail. I almost went with it this time but opted not to. I think it would add even more depth and meatiness to the broth.

But now, for what we’ve all been waiting for…dessert!

Let’s just put this out there: Chocolate chip cookie Bailey’s milkshakes. You can screw this up nine ways to Sunday, and it would still taste fantastic. Because you can’t go wrong with chocolate chip cookies, Bailey’s and coffee ice cream.

milkshake

And, it’s a cinch! Add ice cream, Bailey’s, cookies and ice to a blender, blend, drink. If you actually do screw that up nine ways to Sunday, I might worry.

But in all seriousness, this tastes as fantastic (and fantastically bad for you!) as it sounds. (It was hard to even get a decent picture…Kevin was way too excited and impatient to drink this to wait for a photo.)

Now, I could’ve gone ahead and really pulled out all the stops and baked my own cookies to put in the milkshake (and that had been my original plan), but time became an issue, so I bought a few chewy, yummy cookies from the Wegman’s bakery department. And, frankly, they were probably more delicious than whatever I would have baked. So win-win.

And there you have it. Thirty recipes in 22 days, all capped off with the ultimate of nightcaps. It was a whirlwind month, and now, because I’m me, I’m jumping into another whirlwind month, but this time because of rehearsals. (What can I say? I thrive when I’m busy.)

Hopefully in a couple of weeks I’ll regain the strength to lift a pot or light a stove. Until then, I’m reveling in the beauty that is takeout (sushi!) and leftovers.

Gluten-free cookies that actually taste like…cookies! — The Butterfly Bakery review

Anyone who reads my blog on semi-regular basis knows that my mom is gluten-free by way of Celiac disease. We don’t keep an entirely gluten-free household, but she keeps plenty of gluten-free alternatives for herself, and she’s always looking for new ones to try. (Because, believe it or not, many gluten-free baked goods aren’t so, well, good.) I also often make sure if I’m cooking or preparing food that it’s either entirely gluten-free or easily adaptable for her.

So, needless to say, we were both totally excited when the Butterfly Bakery in Clifton, NJ, contacted me about sampling and reviewing some of their gluten-free baked goods.

Funnily enough, the Butterfly Bakery started out of owner Brenda Isaac’s desire to create tasty baked goods for her dietary-restricted mother. Isaac’s mother was a diabetic, so she started experimenting with sugar-free baked goods in 1998. Fourteen years later, the Butterfly Bakery now has multiple lines that include gluten-free, no sugar added and 100% whole grain.

Naturally, the question on everyone’s mind is…gluten free baked goods? So how do they taste? Well, not half bad! The Butterfly Bakery sent me a package of chocolate chip cookies and a package of blueberry mini muffins to taste. When they arrived, it was clear they did not hold up to shipping well–some of the cookies had started to crumble and a couple of the muffin tops had separated from the base. Otherwise, though, they were in decent shape (as in, not a package of crumbs.)

See? Only the top couple of cookies took the brunt of the damage. (This is how they arrived.)

Luckily, they tasted better than they looked. Of course, as soon as the package arrived, Mom and I dug right in. It was like Celiac Christmas. The cookies actually had a really nice nutty, almondy flavor, though they were nut-free. (Most likely, the flavor came from the brown sugar or the Teff flour in the recipe–more on that in a minute.) I was, admittedly, surprised by how addictive these cookies were! The downside, though, was the texture.  The crumbling in the package was not a one-time fluke. They had a really nice flavor, but they were too messy to eat. We literally stood over the sink as we nibbled on them to catch the crumbs. Perhaps the recipe could benefit from some kind of extra binder, like honey or molasses. Then again, maybe it’s a trade-off for the freshness. (Many packaged gluten-free cookies are more processed; these are pretty much oven-to-door.) And if that’s the case, I can handle that.

Some of the tops were dented, while a couple (like the one down in front) were totally separated. But really, the top’s the best part of the muffin anyway, so it’s kind of like they were doing the dirty work for us!

Fun discovery: the cookies actually benefit from refrigeration. Instead of leaving them out on the counter, we refrigerated them (also instead of just eating the whole batch.) When I ate another one after it had been in the fridge overnight, it held together much better and was much easier (and even tastier!) to eat. So fridge=happy gluten-free cookies. The flavors were more pronounced, and the overall cookie had a better, chewier bite.

I wasn’t quite as enamored with the muffins. They looked just like any other packaged blueberry mini muffins you’d buy at the store (minus the shifting tops), but the texture was a bit more…off. The muffins were grainier and grittier than a regular wheat-based muffin and, like the cookies, fell apart easily. These were more obviously gluten-free. That being said, they were still chewy and sweet and tasted like a blueberry muffin. I wouldn’t buy them over regular muffins, but they’re still a solid option for those who maintain a gluten-free diet. My mom liked them enough to finish off the package while I was on vacation. I have a feeling they became more than a couple breakfasts.

So…their secret to gluten-free baking? They use teff flour, a flour ground from an Ethiopian grain similar to quinoa or millet.  Both the light and dark varieties of teff have a nutty flavor: the white teff has a chestnut-like flavor while the darker teff can have an almost hazelnut-like flavor. (And there we may have some of the nutty flavor in the cookies!)

Teff has 14% more protein than normal wheat flour and is full of other nutrients like potassium, vitamin B, iron, thiamin and calcium. It is also high in fiber and naturally gluten-free.

Both the tub of 13 chocolate chip cookies and the package of 12 mini muffins retail for $5.99 at the Butterfly Bakery web site. You can also buy Butterfly Bakery products in grocery and specialty stores nationwide or on Amazon.com. The coolest part? The Butterfly Bakery has a request form on their site than you can print and fill out to take to your local grocery store’s bakery department to request they carry Butterfly Bakery products!

Now I’m not going to say these are health foods. They are still cookies and muffins (which have an undeserved false “health halo” for what is really an icing-less cupcake.) That being said, for someone with dietary (gluten) restrictions, they’re a great alternative and a way to indulge without having to go for processed or unappetizing substitutes.

I’ll tell you this–they got my mom’s stamp of approval, though she admits it’s been so long since she’s had “real” baked goods that she may not be the best judge. But what’s even better? I couldn’t stop eating those cookies, either! (The muffins? I could take or leave them.) But the cookies definitely get the gluten-free AND the gluten-full (not a word, but now it is!) stamp of approval!

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