Tag Archives: Cookie

Gluten Free Gingerbread Cookies

23 Dec

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I just started working on a Gingerbread cookbook and Kit, something I have always wanted to do.  I want to have a great alternative Gluten Free dough. This is one of my first attempts, it’s a modified version I have used in the past. I just love it. It works fantastically for cookies, they hold their shape. I haven’t tried a whole house from this dough yet but as for cookies it is perfect. I used Cup 4 Cup flour from Whole Foods it has xanthum gum added already.
Pair these with my delicious almond milk for an allergy free treat.

Gluten Free Gingerbread Dough

Combine the following dry ingredients in a bowl and set them aside:

2 1/4 cups All-Purpose gluten free flour (with xanthum gum added)
Or
2 1/4 cups All-Purpose gluten free flour plus a 1/2 teaspoon xanthum gum)
Or
(I used 1 1/4 cups Cup for Cup flour plus a pinch of xanthum gum)
1 cup cashew meal (Trader Joe’s now has cashew meal)
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Pinch salt

6 tbs butter, softened
1/2 cup brown sugar

1 large egg
1/2 cup molasses
1 teaspoon vanilla

Add
softened butter and brown sugar in the bowl of your mixer beat on medium speed until
very light and fluffy.
Add egg, molasses and vanilla, and beat briefly on medium-low speed. You don’t want to incorporate too much air in them, they hold their shape better the less you beat them.
Add dry ingredients, mix until just incorporated

The dough will be soft but will firm up once it’s chilled. Divide the dough into two equal pieces and wrap them separately in plastic, then flatten each package into a disk for easier rolling. Chill for at least 2 hours, or overnight for best results.
When you’re ready to roll and cut the dough, remove it from the refrigerator and preheat your oven to 350°F.
Roll the dough about 1/4″ thick and use the gluten free flour to help the dough release. Choose the cutters and cut  your cookies, transfer to a foil or parchment lined cookie sheet.
Bake the cookies for 10 minutes. They’ll firm up on the edges, but should still be soft in the middle. Cool completely before decorating.

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Gluten Free – Chocolate Chocolate Chip Ice Box Cake

11 Dec

betty

Last week I went to Florida to surprise my mom, I literally just flew across the US and walked into her house at 7 pm. She was shocked to say the least! We had a lovely time just doing nothing!

On the flight home I sat next to a really sweet gal named Camron, we started joking immediatly and I knew the long flight would be less dreadful than usual. We struck up a conversation about gluten because the snack packs on the flight were less than desirable for gluten low gals, especially for a person with Celiac. She let me know that she had been involved in the Betty Crocker® Gluten Free baking contest. I am always looking for Gluten Free items that are more mainstream that anyone can make, this one fits the bill. So if you are experimenting with gluten free, try this one! Thanks to my new friend Cameron for making the flight way more fun than it usually is!

GLUTEN FREE

Chocolate Chocolate Chip Ice Box Cake

1 box Betty Crocker® Gluten Free chocolate chip cookie mix 1/2 cup butter, softened
2 teaspoons gluten-free vanilla
1 egg

2 cups whipping cream
12 oz gluten-free mascarpone cheese
1/2 cup sugar
3 tablespoons unsweetened baking cocoa Chocolate shavings or miniature chocolate chips

Preparation Instructions:

  1. Heat oven to 350°F. In medium bowl, mix cookie mix, butter, 1 teaspoon of the vanilla and the egg until soft dough forms.
  2. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets to make 36 cookies.
  3. Bake 8 to 10 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  4. In large bowl, beat whipping cream, mascarpone cheese, sugar, cocoa and remaining 1 teaspoon vanilla with electric mixer on low speed until blended. Beat on high speed until soft peaks form.
  5. To assemble cake, arrange 7 cookies in bottom of 8- or 9-inch springform pan. Break 1 additional cookie apart to fill in spaces. Spread 1 cup of the whipped cream mixture evenly over cookies. Arrange 7 more cookies over whipped cream layer; top with additional 1 cup whipped cream mixture. Repeat 3 more times with remaining cookies and whipped cream mixture. Spread the top smooth; cover with plastic wrap. Refrigerate at least 12 hours.

         6. To serve, run a sharp knife around edge of pan to release cake. Remove side of pan. Place cake on serving plate. Garnish with chocolate. Cut into wedges. Store covered in refrigerator.

Nutrition Information
Calories:370; Calories from Fat:210; Carbohydrate Choice:2 1/2; Cholesterol:75mg; Fat:4 1/2; Other Carbohydrate:1 1/2; Potassium:45mg; Sodium:220mg; Starch:1; Total Carbohydrate:38g; Total Fat:23g; Monounsaturated Fat:4 1/2g; Polyunsaturated Fat:1/2g; Protein:3g; Saturated Fat:14g; Sugars:25g; Trans Fat:1/2g; Fats & Oils:2tsp;

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