the chocolate chip cookies my family is asking for

So these are the chocolate chip cookies my family is asking for.  They bend when they come straight out of the oven and get crispy when cool.  My Beloved asked for more of these when there were the ones from yesterday still in the cookie box.  The Tall Short person could not tell they were gluten free.  Pretty cool, huh?  She also really liked that you could bend them into tubes when they are warm. 

So here is the recipe.

Gluten Free Bendy Chocolate Chip Cookies

1 cup butter

3/4 cup sugar

3/4 cup brown sugar

1 teaspoon vanilla

2 eggs

1/2 cup plus 1 tablespoon (40 grams) almond flour

1/2 cup plus 1 tablespoon (40 grams) sorghum flour

1/2 cup plus 1 tablespoon (40 grams) teff flour

1/2 cup plus 1 tablespoon (40 grams) arrowroot flour

1 teaspoon baking soda

1 teaspoon salt

2/3 to 1 cup chocolate chips (Enjoy Life are gluten free, this is dependent on your taste.  My family likes the 2/3 cups)

Preheat oven to 375 degrees Fahrenheit.

In a large bowl, cream the butter and sugars together.  Add the vanilla and eggs.  Mix well.  Add the flours, baking soda, and salt.  Mix until incorporated.  Mix in the chocolate chips.  

On cookie sheet that have been coverend with silpat or parchament paper, drop a teaspoon of dough.  You will only be able to get six on a sheet as they spread.

Bake for 10 to 12 minutes.  Let cool a minimum of five minutes before trying to take off the sheet.

Eat.  See if you can save some for tomorrow.

gluten free toll house (chocolate chip) cookies

I have been craving chocolate chip cookies.  The funny thing about that, is when I crave something it usually only takes three weeks for me to get around to making them.  My Beloved has asked for gluten free again so I decided to modify my go to recipe.  My go to recipe for chocolate chip cookies is the cookie recipe on the back of the Nestle chocolate chip bag:  Toll House cookies.  Not that we should really eat those chocolate chips because they are not guaranteed to be gluten free, but it is the go to recipe.

So I fussed with the recipe.  These are the cookies that I was thinking about.  The "mistake" batch are the one that my family is requesting to be made again.  I have actually had multiple requests from my Beloved and the Tall Short Person.  The Tall Short Person says the Pixie really likes these.  He does ninja dances when she eats these in her tummy.  Both versions are very good but I will post the "mistake" batch tomorrow.

Gluten Free Chocolate Chip Cookies

1 cup butter

3/4 cup sugar

3/4 cup brown sugar

1 teaspoon vanilla

2 eggs

1 cup plus 2 tablespoon almond flour

1 cup plus 2 tablespoon sorghum flour

1 cup plus 2 tablespoon teff flour

1 cup plus 2 tablespoon arrowroot flour

1 teaspoon baking soda

1 teaspoon salt

2/3 to 1 cup chocolate chips (Enjoy Life are gluten free, this is dependent on your taste.  My family likes the 2/3 cups)

In a large bowl, cream the butter and sugars together.  Add the vanilla and eggs.  Mix well.  Add the flours, baking soda, and salt.  Mix until incorporated.  Mix in the chocolate chips.  At this point, if you can wait, refrigerate overnight or up to 36 hours.  The flavors will meld better that way.

Preheat oven to 375 degrees Fahrenheit.

Prepare cookie sheets with a silpat or parchment paper.  Drop the dough by teaspoon on to the prepared cookie sheet.  Bake 10 to 12 minutes, or until golden.

These are a gluten free, whole grain cookie that does not taste good for you in any way, shape, or form.  But between the sorghum, almond, teff, and egg, the protein content is high and the whole grains give much fiber.

Eat cookies for breakfast (hopeful look).

berry crumb tart

I was reading the Smitten Kitchen's, and she had a recipe for a hazelnut plum crumb tart.  It looked very yummy and not pie, which I have come to admit that I am not the fondest of.  The plums I come across lately are just not very good.  They are not allowed to ripen so there is really not enough flavor.  I also never have hazelnuts in the house.  That is what I get for growing up with a hazelnut tree.  So, I took her suggestions for the cream part of the tart, changed the fruit, changed the nuts, and changed the spices and came up with this.  Very yummy!

Berry Crumb Tart

Adapted from Smitten Kitchen

3/4 cup butter, room temperature

1/3 cup almond meal

1 1/2 cups flour

1/2 cup granulated sugar

1/3 cup brown sugar

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon salt

1 pound blackberries and raspberries

1 tablespoon flour

1/3 cup sugar

1 large egg

1 large egg yolk

1/3 cup heavy cream

4 ounces room temperature cream cheese

1/4 cup hempmilk

1/4 teaspoon salt

1/4 teaspoon cinnamon

Preheat oven to 350 degrees Fahrenheit.  Butter a 9 inch square pan or a 9 inch springform pan. 

In a medium bowl, mix the butter, almond meal, flour, 1/2 cup sugar, brown sugar, 1 teaspoon cinnamon, ginger, and 1/2 teaspoon salt together.  It will be a crumbly mix.

Press half this mixture into your pan.

Cover with berries.

In another bowl, mix the 1/3 cup sugar and cream cheese together.  Mix in the flour, eggs, and heavy cream.  Mix in the hempmilk, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt.  Pour over the berries.  

Sprinkle the rest of the crumb mixture over the berries.  Bake for 45 to 50 minutes.  There will be golden bits.

Very good warm.  Very good cold.  I am definitely making this one again.  I am thinking with strawberries at some point.  Maybe with balsamic vinegar.

I also need to work on a gluten free version which should not be that hard.  Might need to find testers since I am eating less sugar....

molasses crinkle peach crisp

I have come to realize that I really am not that fond of pie.  It is a texture thing.  I really prefer crisps, even over cobblers, though I make a good one.  I turned the peach pie I posted back a bit into a crisp but I kept the crisp very moist so it almost candied.  

Molasses Crinkle Peach Crisp

1 pound peaches, peeled, sliced, and destoned

1/2 cup butter

3/4 cup brown sugar

1/4 cup molasses

1 cup flour

1 teaspoon cinnamon

1 teaspoon ginger

1/2 teaspoon cloves

Preheat oven to 350 degrees Fahrenheit.

Put the peaches in a 8 inch by 8 inch pan.

In a medium bowl, put the rest of the ingredients and blend together.

It is going to look almost like cookie dough.  Spread over the peaches.

Bake for 45 to 90 minutes.  I used frozen peaches so I need the longer baking time.

Enjoy.  The topping comes out candied, especially when you add the ice cream.  I was told that it is caramel by Miss L.  If you want more of a crisp texture, you would need to add more flour - 1/2 to 1 cup.  I like to play so I will probably do that next time.  I also am going to need to make a gluten free version.  My Beloved's sensitivity to gluten is becoming more apparent again.  I am going to use a combination of almond, teff, sorghum, and arrowroot flours for the crisp.  It is the same as for waffles.

Yes, I am plotting.....

another step for moose tracks ice cream: fudge ripple

This recipe has been floating around the kitchen for weeks but I finally got to it.  I made the fudge ripple for my moose tracks ice cream.  One step at a time I know but sometimes those steps seem overwhelming.  I did play with the fudge ripple.  It is not plain fudge.  A bit of cinnamon, ginger, chipolte, and ancho.  Some of my normal flavors.

Fudge Ripple

1/2 cup sugar

1/3 cup corn syrup

1/2 cup water

6 tablespoons cocoa

1/2 teaspoon vanilla

a pinch each ancho, chipolte, cinnamon, and ginger

In a medium heavy saucepan, over high heat, whisk everything together but the vanilla.  Bring to a boil and boil one minute.  Mix in the vanilla.  Cool before mixing in the ice cream.

The consistency of this is a bit thicker then my normal chocolate sauce.  

Now to put it all together.