Posts filed under ‘Yipee Dessert’

More Christmas Cookies

Big Batch Gluten Free Christmas Sugar Cookies
adapted from Special Diets for Special Kids 2
by Only Sometimes Clever

Here is a family favorite. My kids love all the different variations we can make with this recipe for gluten free sugar cookies. I found this posting at Karen’s blog, Only Sometimes Clever. I have added some of my own preferences to the original recipe from her blog. Karen has a page with over 40 gluten free recipies. Many of those are health conscious and multiple alergen conscious but oh so good!

Flour Mix: I like to mix this ahead of time in a galon ziploc bag

  • 4 Cup brown rice flour
  • 2 Cup sweet rice flour
  • 2 Cup tapioca or potato starch
  • 1 Cup amaranth flour
  • 2 Tablespoons xanthan gum
  • 3 Tablespoons baking powder

Wet Ingredients:

  • 3 Cups powdered sugar
  • 2 Cups granulated sugar
  • 2 Cups shortening
  • 6 eggs
  • 1/4 Cup vanilla
  • 1 Tablespoon salt

Preheat Oven to 325 degrees F. These cookies do not spread

MIX flours, starches, xanthan gum and baking powder with a whisk OR combine well in a galon ziploc bag.  Set aside.

Using your largest bowl, CREAM sugars, shortening, eggs, vanilla and salt.

ADD flour mixture a little at a time stirring with a wooden spoon. Once the flour mixture is mostly incoporated, KNEAD the dough in the bowl or between sheets of wax paper. The mixture will have the consistency of play-doh, but not too soft. If it is too dry, add a tablespoon of water at a time until it will gather into a ball. Resist adding water if at all possible. The dough works best if it is not very moist. Unless a crispy cookie is desired, BAKE at 325 degrees F until the edges are just golden on insulated pans. I bake mine on stones and get a lighter fluffier cookie. It’s all a matter of preference.

I split the dough in four and work from there. This recipe makes FOUR complete batches of cookies. That’s a LOAD of cookies folks. The recipe halves fine too, although I prefer to make the whole thing, wrap in plastic, put in ziploc bags and refrigerate up to 2wks. Karen says it also freezes well though we can never keep it that long. 🙂

Variations:

The cookies at the top are made by mixing cocoa powder into some of the dough and rolling that out into a thin rectangle. Then using a plain dough, roll that into another rectangle, placing it on top of the first chocolate rectangle then making the whole thing into a long log. Refrigerate or freeze until firm and slice for cookies.

Below is another favorite. Roll and use various cookie cutters to create holiday shapes. Frost and add delightful toppings. Check out Karen’s post for more ideas both from her and her readers!

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December 16, 2010 at 5:57 am 2 comments

Time for Christmas Cookies!

Chocolate Mint Layer Cookies
my grandma’s recipe

Hands down, my favorite Christmas cookies of all time! Can you believe I’m going to share it with you? MERRY CHRISTMAS from me! Everyone needs to eat these cookies. 🙂

This recipe is adapted from my grandmother’s wheat flour version (I’ll include the original for those of you who don’t have to eat gluten free).

Chocolate Mint Layer Cookies:

Cookie Layer –

  • 2 (1 oz) squares unsweetened chocolate
  • 1/2 Cup butter
  • 1 Cup sugar
  • 1/4 Cup sweet rice flour
  • 1/2 Cup brown rice flour (ORIGINAL recipe:  3/4 c sifted flour instead of the two rice flours) BTW the cookie layer is so thin on these, you could probably use any gluten free flours that float your boat. Also if you want to you could include a slight amount of xanthan gum (1/2 teaspoon). I didn’t find that it needed it but could improve the texture I suppose.
  • 2 eggs slightly beaten
  • 1 tsp vanilla

Melt butter and chocolate over low heat. Mix flours and sugar. Add to chocolate mixture. Add eggs and vanilla. Pour into greased 9x9x2 in pan. Bake at 350 degrees for 18-20 min. I might try covering them with tin foil for part of the time next time I make these. Cool.

Mint Creme Filling:

  • 1 1/2 Cup powdered sugar
  • 2 tablespoons butter softened
  • 2 tablespoons cream or evaporated milk
  • 3/4 teaspoon peppermint flavor
  • green food coloring

Combine ingredients and beat until smooth. Spread over cookie layer. Chill until firm.

Would you believe I got a little “help” from Peewee? She did such a great job with daddy’s wrench. “Mum mum!”

German Chocolate Glaze:

  • 3 oz german sweet chocolate
  • 2 tablespoons butter
  • 1 teaspoon vanilla
  • 1inch piece of parafin wax (this is how the original recipe reads. I use probably 1/2 and inch piece from a cube of parafin wax that is approx 1 in square and keeps forever so I have no idea the length it started out to be.

Melt ingredients together. Spread over cookies (quickly it sets fast).

Cut cookies in 1 inch squares. Makes 6 dozen.

I dare you to save them for Christmas day. 🙂

December 15, 2010 at 5:53 pm 2 comments

Chex Snack – puppy chow

My thinglets love this snack. With Chex now gluten free, it ‘s great to whip up when the sweet tooth hits. I snuck a batch last night after the thinglets went to bed so I didn’t have to share! Evil MOM 😉

Here is the original recipe from the Chex site.

What is your favorite 15 minute, gluten free snack. Healthy is great or not so healthy works for me too!

January 10, 2010 at 5:45 pm 7 comments

Finally Some Goodies!

No story, no background just plain ol’ cookie goodness! 

Chocolate chip cookies in two different versions your choice.

Be aware my baked goods are always a work in progress. I am big on texture and therefore if I discover a better way to create a “gluteny” counterfeit I will be sure to let you know.  Who doesn’t love experimenting with cookies?

VERSION ONE

Ooey Gooey Flat and Chewy Chocolate Chip Cookies: (GF of course)flat and gooey

Dry Ingredients: Mix together the following and set aside.

Oh boy, here we go.  I’ve found that with gluten free baking the flours make all the difference.  You may have other flour combinations you like to use based on your particular tastes so I suggest you try a recipe once and then experiment as you see fit.  Baking without gluten is a finicky business.  Disclaimer: This is not a healthy cookie so I don’t bother with the more expensive, denser brown rice flour and such.  Starches helps you get a non grainy texture.

  • 1/2 C white rice flour

    crush coffee

    crush the coffee

  • 1/2 C tapioca starch
  • 1/2 C corn starch
  • 1/4 C sweet rice flour
  • 1 tsp. xanthan gum (revised from 1/2tsp)
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. sea salt
  • 1 1/2 tsp instant coffee, slightly crushed
  • 2/3 C chocolate chips (or more!)

Gooey Mix Ingredients: You’ll melt and mix the following then add the dry mix to this dough.

  • 1 stick unsalted butter (melted in a saucepan) next time I will try 1/3 cup
  • 

  • 1 Cup brown sugar
  • 3 Tbsp granulated sugar
  • 1 egg (room temp)
  • 2 tsp. vanilla

Melt the butter over low heat and combine with sugars. This is the “chewy” part!

butter mix

Beat the egg and vanilla extract into the butter mixture.

Combine dry ingredients and beat into butter mixture.

combine

Stir in chocolate chips.

choc chips

Now don’t you dare…

eat it

 You didn’t see that!

Drop onto cookie sheet

warm gooey dough

Revisions: Chill the dough at least 15 minutes in the refrigerator. Drop in small teaspoons full on cooled cookie sheets (these spread quite a bit)

Bake at 375 for 6 min rotate the pan and bake another 4-6 minutes until done.

Yield 2 dozen medium cookies

I found these cookies to be sad looking (I’m not a flat fan) but after one bite I was sold! They are an incredible texture and oh so tasty!

VERSION TWO

Not So Chewy Fat and Fluffy Chocolate Chip Cookies: (GF of course)

pretty cookie

 

 

Wet Ingredients:

  • 1 stick unsalted butter (leave it cold this time and cut into small squares)
  • 1 Cup brown sugar
  • 3 Tbsp granulated sugar
  • 1 egg (cold)
  • 2 tsp. vanilla

Dry Ingredients:

  • 1/2 C white rice flourdry ing
  • 1/2 C tapioca starch
  • 1/2 C corn starch
  • 1/4 C sweet rice flour
  • 1/2 tsp. xanthan gum (I think I might increase this to help with texture-see what you think)
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. sea salt
  • 1 1/2 tsp instant coffee, slightly crushed
  • 2/3 C chocolate chips (this time you can’t get too greedy, the more chips the flatter the cookie)

Cut the butter into small cubes and combine with sugars.

Beat the egg and vanilla extract together then stir and smash (quickly) into the butter mixture and chill this mixture while you prepare the dry ingredients.

secret

Combine dry ingredients and stir quickly into butter mixture.

Stir in chocolate chips.  Remember, we aren’t getting greedy this time, stick to the recipe.

chocolate chips

Chill this dough while the oven preheats (or wrap in a syran wrap tube and refrigerate for later use).

chilled dough

Bake at 375 for 5 min rotate the pan and bake another 3-5 minutes until done.

Do not use hot cookie sheets.  Don’t get impatient be sure to cool the sheet!

Yield 2 dozen medium cookies

These cookies were beautiful to look at, fluffier and cute but I’m afraid they suffered in texture. I think more xanthan gum may do the trick but I prefer the goey not so pretty version.  Which is your favorite?

Did you spot that picture above with the yellow blob on the right of the dough?  That’s my secret ingredient.  I had a baking dream… uh you might want to get out while you still can… and I saw myself using a secret ingredient to get the yummy flavor of the first flat cookies to lift and fluff into a mile high cookie.  Do you know what that ingredient was?  Guess what I might have sneaked into some of my cookies and come back Friday to see what it was.  It did actually work though I haven’t decided how much goes un-detected.

Don’t forget to check out what we made for dinner its a sticky issue!

July 7, 2009 at 6:40 pm 16 comments


Us and Our Thinglets

MATT - Food Creativity Consultant, Joyful Partner in Crime JESSIE - Photographer, Amateur Food Critic, Blog Author CAPTAIN OBVIOUS - formerly Thing 1 Thing 1 SCARFUNKLE - formerly Thing 2 IMG_3466 LOUD KIDDINGTON - formerly THE BUBBA 3 PEE WEE MINI ME BORN March 8, 2011

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Sourdough Update

Many of you have been checking back for results on my sourdough creation. At the moment it is still a science experiment, but a happy, bubbly experiment. Never fear, recipes will be here! I did make a beautiful, moist and delicious loaf of sourdough using yeast and a myriad of other ingredients but I'm still trying to create something more user friendly. Wouldn't it be awesome to have a starter on the counter that you could add 4 things to and have a loaf of bread by dinner? Mmmm! Attempt #1 - rose well but resulted in a dense chewy blob Attempt #2 - rose ok but was thin and lifeless then fell and another dense (not so chewy) blob Attempt #3 - to the dogs! Attempt #4 - A sourdough pancake success see post under what's for breakfast gluten-free goof? Ongoing - I've tried several more times and am going to try a completely different approach on the bread starting this week. (Mar 18). My sourdough is still happy on my counter and it makes great pancakes but it's a lot of work just for pancakes. Keep checking! April Update: She is still kickin and I'm still workin on a yeast free, gluten free sourdough loaf! May Update: My sourdough "pet" has been dried and retired until next baking season. I've traded her in for a hotter model, the BBQ! :)
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