Gooey Gluten-Free Brownies

By Erika on September 2nd, 2012 / / 3 Comments

 

 

You won’t believe these are gluten-free! They are based on Katharine Hepburn’s famous brownie recipe- it already calls for a low amount of flour, and when you substitute rice flour for the all purpose flour you can almost not tell.

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Watermelon, Nectarine Mint Coolers

By Erika on June 28th, 2012 / / 3 Comments


 

Make a splash by bringing a tray of these out to the pool or backyard this summer, you will no doubt have yourself some happy campers.  We made our’s with adorable mason jars and red polka dot straws.

 

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Blueberry-Lemon Yogurt Loaf

By on June 15th, 2012 / / No Comments

Blueberry-Lemon Yogurt Loaf

Ingredients

For the Loaf

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 cup whole milk plain yogurt
  • 1 cup sugar
  • 3 large eggs
  • 3 teaspoons lemon oil
  • 1/2 cup vegetable oil
  • 2 cups blueberries

For Lemon Glaze:

  • 1 cup confectioner's sugar
  • 3 tablespoons fresh lemon juice

Instructions

  1. 1. Preheat oven to 350 degrees. Grease bottom and sides of one 9x5 loaf pan, dust with flour.
  2. 2. In a medium bowl, mix together flour, salt and baking powder
  3. 3. In a large bowl, mix together yogurt, sugar, eggs, lemon oil, vanilla and oil. Whisk wet ingredients together. Add dry mixture to the wet mixture 1/2 cup at a time. Mix until lumps are no longer present.
  4. 4. Carefully fold in blueberries.
  5. 5. Pour batter into 9x5 and cook for 45-50 minutes. Cook until a toothpick comes out slightly moist. Let loaf cool in pan for 5 minutes before removing.
  6. 6. Make the lemon glaze in a small bowl by mixing together the confectioner's sugar and lemon juice. Pour lemon glaze over loaf and let the glaze harden about 15-20 minutes before serving.

Katharine Hepburn’s Brownies

By Erika on May 24th, 2012 / / No Comments

Katharine Hepburn's Brownies- Unbelievable Moist! | The Hopeless Housewife

These are the most wonderful and moist brownies you will ever have. My mother’s friend Carolyn (who is an incredible baker) would make these for us when I was a child. Every time I make these as an adult, I am constantly asked for the recipe. This recipe is so simple and easy—only requiring a tiny bit of flour (it’s not a typo below). I have kept the original wording in this recipe from Katharine Hepburn herself!

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Smoked Salmon Rounds

By Erika on May 7th, 2012 / / No Comments

 

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Simple Egg Salad Tea Sandwiches

By Erika on May 7th, 2012 / / No Comments
  • Simple Egg Salad Tea Sandwiches

    Ingredients

    • 6 eggs
    • ¼ cup mayonnaise
    • salt and pepper to taste
    • Bread of choice

    Instructions

    1. Place eggs in cold water on high heat. When water boils, turn the heat off and set timer for 12 minutes. After 12 minutes, run eggs under cold water for about 2 minutes and peel while still warm.
    2. Use a pastry cutter and cut eggs into small pieces, work quickly so eggs stay warm. Mix mayonnaise in. Add salt and pepper to taste and chill. When egg salad is chilled, cut the crusts off bread and spread egg salad onto bread. Cut lengthwise into long strips.

English Cucumber Sandwiches

By Erika on May 7th, 2012 / / 1 Comment

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Lemon Curd

By Erika on May 7th, 2012 / / No Comments
  • Lemon Curd

    Ingredients

    • 1/2 cup freshly squeezed lemon juice
    • 2 ½ teaspoons finely grated fresh lemon zest
    • 1/2 cup sugar
    • 3 large eggs
    • 3/4 stick (6 tablespoons) unsalted butter, cut into bits.

    Instructions

    1. Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.
    2. Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour. Can be stored for 1 week.

Devonshire Cream

By Erika on May 7th, 2012 / / No Comments
  • Devonshire Cream

    Ingredients

    • 1/2 cup cold water
    • 1 teaspoon unflavored gelatin
    • 1 cup chilled sour cream
    • 1 cup chilled whipping cream
    • 1/4 cup sugar
    • 2 teaspoons vanilla extract

    Instructions

    1. Place water in small saucepan. Sprinkle gelatin over water. Let stand until gelatin softens, about 10 minutes. Stir mixture over low heat until gelatin dissolves. Let stand just until cool but not set, about 10 minutes.
    2. Place sour cream in medium bowl. Stir in gelatin mixture. Beat cream, sugar and vanilla in medium bowl until soft peaks form; fold into sour cream mixture in 2 additions. Cover; chill at least 1 hour. (Can be made 1 day ahead. Keep chilled.)

Scones

By Erika on May 7th, 2012 / / No Comments
  • Scones

    Ingredients

    • 2 cups flour
    • 4 teaspoons baking powder
    • 3/4 teaspoon salt
    • 1/3 cup sugar
    • 4 tablespoons butter
    • 2 tablespoons shortening
    • 3/4 cup heavy cream
    • 1 egg

    Instructions

    1. Heat oven to 375 degrees.
    2. In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix well. Cut in butter and shortening. In a separate bowl, combine cream with beaten egg then add to dry ingredients. Turn dough out onto a floured surface, knead 3-4 times. Fold in blueberries and knead gently. Roll dough out and cut into biscuit size rounds. Bake for 12 minutes or until brown.