Cookie Dough Bites

Edible cookie dough, perfect to pop in your mouth. These were gone so quickly I couldn't take a picture of them. I made these last night and they were gone this morning, including my share which someone else ate. I've tried to make other cookie dough but it always tastes weird but these taste just like Toll House cookie dough. Yummo! and super easy

Ingredients:

2 1/2 cups all purpose flour
1 tsp salt
1/4 tsp baking soda
1 cup (2 sticks) butter, melted
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla
1/3 cup milk or soy milk
1 cup mini semi-sweet chocolate chips

2 cups melted chocolate chips

Directions:
Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add milk and vanilla. Stir in flour, baking soda and salt and mix on low speed (or stir by hand) until incorporated. Stir in chocolate chips.
Cover and chill dough for 1 hour.
When dough is firm enough to handle, form dough into 1″ balls and arrange on a baking sheet lined with waxed paper. Place sheets in freezer and let chill for 30 minutes.
Melt chocolate chips in microwave. Using toothpicks as a dipping tool, dip cookie balls into chocolate until covered. Let cool for a few minutes until chocolate is firm.

Pumpkin Cupcakes with Buttercream Frosting

 

Some Thanksgiving cupcakes. I've given these to people who aren't gluten free and they couldn't believe it. They are so moist and flavorful. My faves right now.

 

Ingredients:

1 cup brown rice flour

1/2 cup sorghum flour
1 cup organic light brown sugar
1/2 cup potato starch or tapioca starch
1/2 cup organic cane sugar
1/4 cup almond flour or hazelnut flour
1 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
1/4 teaspoon ground nutmeg
1/2 cup organic coconut oil
1 cup canned organic pumpkin
2 organic free-range eggs, beaten or egg replacer*
2 teaspoons Madagascar Bourbon Vanilla Extract
Instructions:

Preheat oven to 350º F. Line a 18-muffin pan with cupcake liners.

In a large mixing bowl, whisk together the dry ingredients: brown rice flour, sorghum flour, light brown sugar, tapioca starch, white cane sugar, almond flour, xanthan gum, baking powder, baking soda, ginger, cinnamon, sea salt, and nutmeg.

Add in the coconut oil by pieces, cutting in with a pastry cutter or your mixer's whisk/whip attachment, until the mixture is sandy. Add in the pumpkin, eggs, and vanilla, and beat on medium high for 1-2 minutes until the cake batter is smooth and stretchy.

Spoon the cake batter into the 18 cupcake liners and smooth out the tops.

Bake in the center of a pre-heated oven for 18-20 minutes or so, until the tops are firm but springy. Ovens vary widely, so watch these babies and check with a cake tester if you need to.

Cool in the pan only briefly, until the cupcakes are cool enough to handle. Then remove them from the baking pan and cool on a wire rack for one hour before frosting.


Read more: http://glutenfreegoddess.blogspot.com/2011/10/pumpkin-cupcakes-with-maple-cream.html#ixzz2Czt2RCsz

 

See  buttercream frosting for the recipe

The Chewy Gluten Free

chewy chocolate chip cookies that taste nothing like gluten free.Your classic chocolate chip cookie but gluten free. As my dad would say, "These babies are SCREAMIN'"

Makes: about 3 dozen

Ingredients:
8 oz butter, room temperature
2 Cups brown rice flour
1/4 cup cornstarch
2 tablespoons tapoica flour
1/2 teaspoon xantham gum
1 teaspoon koster salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 whole egg
1 egg yolk
2 tablspoons milk or soy milk
1 1/2 teaspoons vanilla
2 cups semisweet chocolate chips or 1 cup chocolate chips, 1 cup heath toffee bits

Directions:
Preheat oven to 375.
In medium bowl, sift together dry ingredients. Set aside.
Add both sugars and butter to the large bowl. Beat for one minute until creamy. Add whole egg, egg yolk, milk, and vanilla and miz until well combined. Slowly incorpprate the dry ingredients and mix until thoroughly combined. Fold in chocolate chips.

Using a small ice cream scoop, place on baking sheet. Bake for 10 minutes. Remove from oven and cool the cookies on the pan for 2 minutes.

Ghirardelli Chocolate Peppermint Cookies (Gluten Free)

Fudgey, pepperminty, Christmas-y, cookies. Life doesn't get much better than this!

Ingrediants:

• 8 oz Ghirardelli 60% bittersweet chocolate chips
• 2 3.5 oz Ghirardelli Peppermint Bark bars, chopped
• 4.5 tablespoons butter
• 2 eggs
• 3/4 cup sugar
• 1/2 cup brown rice flour or regular flour (if using regular flour, omit xantham gum)
• 1/2 teaspoon baking powder
• 1/2 teaspoon xantham gum (omit if using wheat flour)

Directions:

Preheat oven to 375.

In large bowl melt bittersweet chocolate with butter. In separate bowl, beat together eggs and sugar until light and fluffy. Add egg mixture to chocolate. Beat in flour, baking powder and xantham gum. Stir in chopped Peppermint Bark. Scoop onto tray. The cookies don't need to be too big, they are quite chocolatey. Bake 10-12 minutes. Remove from tray promptly because if allowed to cool they will stick.

Baked Doughnuts

I discovered this recipe when baking with my cousin. Whenever we get together, we bake and have a wonderful time making a huge mess. I've made these twice now and have gotten rave reviews. They are simple and light with just cinnamon and sugar on top. I tried it with chocolate icing before but the cinnamon and sugar is perferred. There is a lot of waiting for the dough to rise so make sure you have some time to do these. Definately worth the waiting though.

1 1/3 cups warm milk, 95 to 105 degrees (divided)
1 packet active dry yeast (2 1/4 teaspoons)
2 tablespoons butter
2/3 cup sugar
2 eggs
5 cups all-purpose flour
A pinch or two of nutmeg, freshly grated
1 teaspoon salt
1/2 cup unsalted butter, melted
1 1/2 cups sugar
1 tablespoon cinnamon

Place 1/3 cup of the warm milk in the bowl of an electric mixer. Stir in the yeast and sugar and set aside for five minutes or so to let it proof. Stir the butter into the remaining cup of warm milk and add it to the yeast mixture. With a fork, stir in the eggs, flour, nutmeg, and salt - just until the flour is incorporated. With the dough hook attachment of your mixer beat the dough for a few minutes at medium speed. Adjust the dough texture by adding flour a few tablepsoons at a time or more milk. You want the dough to pull away from the sides of the mixing bowl and eventually become supple and smooth. Turn it out onto a floured counter-top, knead a few times (the dough should be barely sticky), and shape into a ball.
Transfer the dough to a buttered (or oiled) bowl, cover, put in a warm place, and let rise for an hour or until the dough has roughly doubled in size.
Punch down the dough and roll it out 1/2-inch thick on your floured countertop. With a 2-3 inch cookie cutter, stamp out circles in the dough . Transfer the circles to a parchment-lined baking sheet and stamp out the smaller inner circles using a smaller cutter. If you cut the inner holes out any earlier, they become distorted when you attempt to move them. Cover with a clean cloth and let rise for another 45 minutes.
Bake in a 375 degree oven until the bottoms are just golden, 8 to 10 minutes - start checking around 8. While the doughnuts are baking, place the butter in a medium bowl. Place the sugar and cinnamon in a separate bowl.
Remove the doughnuts from the oven and let cool for just a minute or two. Dip each one in the melted butter and a quick toss in the sugar bowl. Eat immediately if not sooner.
Makes 1 1/2 - 2 dozen medium doughnuts.
http://www.tarteletteblog.com/2007/09/baked-doughnutsbaked-goodness.html

Gluten Free Pumpkin Chocolate Chip Muffins

 Gooey, Chocolatey muffins. Need I say more...



Makes 18 muffins

• 1 cup brown rice flour
• 1/2 cup sorghum flour
• 1.2 teaspoon xantham gum
•  1/4 cup cornstarch
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup butter, room temperature
• 1/2 cup granulated sugar
• 1 large egg
• 3/4 cup milk
• 1 cup canned pumpkin
• 1 cup chocolate chips

Directions:

1. Preheat oven to 350ºF. Spray muffin tin with Pam or line with muffin cups. 
2.  Combine dry ingredients and set aside.
3. In a medium bowl, cream together butter and sugar until light and fluffy, about 1 minute.
4. Add the egg and milk. Combine until thoroughly blended, about 1 minute.
5. Slowly add the dry mixture to the wet mixture. Blend well, but don't over mix. 
6. Beat in the pumpkin until almost completely combined. Fold in chocolate chips.
7. Spoon batter into the muffin tin. The cups will be about 3/4 full. These muffins will rise.
8. Bake for 17-20 minutes. Delicious warm right out of the oven. I just made them a couple of minutes ago and almost half of them are gone from just four people.
9. Modified from yummly.com

Julia Child's Best-Ever Brownies

Normally, I take a recipe from someone else and make it my own. This is a Julia Child recipe, you shouldn't mess with her recipes-shes brilliant.

Ingredients:
1 1/4 cups sifted all-purpose flour
1 teaspoon salt
8 ounces unsalted butter
4 ounces unsweetened chocolate, coarsely chopped
2 ounces bittersweet chocolate, coarsely chopped
2 cups sugar
1 teaspoon pure vanilla extract
4 large eggs, room temperature
Directions:
1. Put a rack in the center of the oven and pre-heat to 350 degrees.
2. Sift together the flour and salt; set aside.
3. Melt the butter and all of the chocolate together the in the microwave in a large bowl or gently over double boiler.
4. Add one cup of the sugar to the chocolate-butter mixture and stir for 30 seconds. Stir in the vanilla.
5. Mix the remaining sugar and the four eggs in an electric mixer bowl for a few seconds until just combined.
6. Little by little, pour half of the sugar-egg mixture into the chocolate mixture, stirring gently but constantly with a rubber spatula so that the eggs don't set from the heat.
7. Whip the remaining sugar and eggs in the electric mixer until they are thick, pale, and doubled in volume, about three minutes.
8. Using the rubber spatula, gently fold the whipped eggs into the chocolate mixture.
9. When the eggs are almost completely incorporated, gently fold in the dry ingredients.
10. Pour and scrape the batter into an un-buttered 9-inch square baking pan.
11. Bake the brownies for 22-26 minutes, they should rise a little and the top will look dark and dry.
12. Make a small cut in the the center of the brownies after about 22 minutes to check for doneness. They'll be perfect if they are just barely set and still gooey.
13. Remove from oven and cool in the pan on a rack before cutting.

Julia's Best-Ever Brownies (adapted from 'Baking with Julia' with Dorie Greenspan)

Julia..

A couple of months ago, I watched the movie "Julie and Julia" and was awe struck and completely captivated. Julia Child was a middle aged women when she started to cook and fell in love with it. Julie made it her goal to try all of Julia's recipes (over 500 in all) in just one year. She started a blog called the Julie-Julia Project which became wildly popular. This is now one of my favorite movies and has so much more to it than just cooking. It inspired me to start a blog and become a major Julia Child fan.

"Doors are going to open-doors you can't even imagine exist."-Julia Child