Candid Reflections

February 3, 2010

Chocolately, Gooey Goodness… and they’re Gluten-Free!

Filed under: Gluten-Free, In the Kitchen — Tags: , , , — candid reflections @ 10:10 pm

Oh my, now here is a gluten-free cookie that my little man-cub who has allergies is going to have to hide from the rest of the bunch!  I made these for the first time tonight, after he had gone to bed.  I’m back into test mode, trying out various recipes for my little allergic fella, so of course I had to try them out as soon as I pulled them from the oven.  All I can say is that they were deeee-lish!  I called my eldest, non-allergic son in to have a sample.  I asked him if he could tell that they were gluten and dairy free.  He ate some and then replied that he’d have to taste some more before making that call.  I gave him the other half of the cookie and waited for his answer.  Immediately after licking his lips, he responded to my anticipation by repeating the request for yet another taste to really be sure!  Ha!  I knew they were that good! 

Chocolate Cherry Coconut Cookies
Recipe from Carol Fenster’s book 1,000 Gluten-Free Recipes

¼ cup ( half stick) unsalted butter or Earth Balance
½ cup granulated sugar
¾ cup packed light brown sugar
1 large egg
2 teaspoons pure vanilla extract
1 ½ cups Carol’s Sorghum Blend*
½ cup unsweetened cocoa powder
1 teaspoon xanthan gum
½ teaspoon salt
¼ teaspoon baking soda
¾ cup semi-sweet chocolate chips (I used dairy-free)
½ cup dried sweetened cherries
¼ cup sweetened shredded coconut

     *Carol’s Sorghum Blend
     1 ½ cups sorghum flour
     1 ½ cups potato starch or corn starch
     1 cup tapioca flour

1. Place a rack in the lower-middle position and another in the upper-middle position of the oven.  Preheat the oven to 375º.  Line two baking sheets with parchment paper.

2. In a large mixing brown, beat the butter, granulated sugar, and brown sugar with an electric mixer on low-speed until very smooth, about 1 minute.  Beat in the egg and vanilla.

3.  In a small bowl, whisk together the sorghum blend, cocoa, xanthan gum, salt, and baking soda and gradually beat into the egg mixture on low-speed just until blended.  Stir in the chocolate chips, cherries, and coconut.  Knead the dough with your hands a few times to make sure the chips, cherries, and coconut are thoroughly incorporated. 

4.. Using a spoon, scoop balls onto parchment paper.  Place one sheet on the upper rack, and one on the lower rack.  Bake 12-15 minutes, rotating the baking sheets between racks halfway through baking.  Cool cookies 2-3 minutes on the baking sheet, then transfer them to a wire rack to cool completely.  Store, tightly covered for up to 2 days, or in the freezer for up to a month.

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June 29, 2009

waving goodbye to what FIG-ure I once had!

Filed under: In the Kitchen — Tags: , , — candid reflections @ 1:18 pm

I’ve had a love for fig cookies ever since I was a kid.  Yesterday I made them in my kitchen for the first time, and let’s just say, it definitely won’t be the last!

fig

Yummy Fig Cookies

Filling:
1 lb. raisins
1 lb. dried figs
1 ½ cups honey
1 cup water
1 small orange
1 teaspoon cinnamon
1 teaspoon vanilla

Cookie:
1 cup butter
2 cups sugar
2 eggs
1 cup milk
1 teaspoon vanilla
3 ½ teaspoon baking powder
5 ½ cups flour
1 teaspoon salt

Begin by grinding figs and raisins.  Add finely grated orange rind.  Place in a sauce pan and add honey, water, cinnamon, and vanilla.  Boil for 15-20 minutes, stirring until condensed like jam.  Set aside to cool.

For cookie dough, cream butter and sugar.  Add eggs.  Measure vanilla into milk.  Mix dry ingredients together.  Then add dry ingredients and milk alternately to creamed mixture.  Mix well.
Refrigerate dough for at least one hour.

Roll dough out thin, and cut into rounds using small biscuit cutter.  Place about a tablespoon of cooled filling between two dough circles, pinching edges together.  Prick the top of the dough and bake 35o° for 15 minutes (till golden brown.)

July 27, 2008

Coconut Macaroons

Filed under: In the Kitchen — Tags: , , — candid reflections @ 10:17 pm

These yummy little cookies are golden and crispy on the outside, tender and chewy on the inside.  Yum!

Coconut Macaroons

7 extra large egg whites, room temp.
1 cup sugar
1/8 cup honey
1 tsp. vanilla
Pinch of salt
3 cups unsweetened coconut
1 Tbsp. flour

Preheat oven to 325º.  Line baking sheet with parchment or waxed paper.

 

 

 

 

 

 

 

 

In a double boiler combine eggwhites, sugar, honey, vanilla, and salt.

 

Whisk over medium heat til frothy and warm (120-130ºF)

 

 

 

 

 

 

 

Using a spatula, fold in coconut and flour until just incorporated.  Careful not to overmix.

 

 

 

 

 

 

 

Place rounded tablespoons onto prepared pans.

Bake on middle shelf until golden brown, about 20 minutes.  Serve warm or at room temperature.

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