Sunbutter Chocolate Crispy Bars

Hello everyone! It has been waay too long since weve last talked. I know. But here I am ready to get back into full force soccer, school, baking, and blogging mode. All of which have had a little break for summer that has gone bye in what seems like 34 seconds. Crazy, right?

 Lets talk about this summer. Many crazy things have happened to me. One of which happened just a few days ago. We are currently fostering two puppies! That makes a grand total of 3 doggies running around the house. Many dog stories to come. The dogs are la-chons (or Llahps apsa - Bichon mixes) I have to say we may have the three cutest dogs around, who knows I could be a tad bit biast. :)


Now to baking. Since school is starting back up, I will be posting "lunch friendly" snack ideas, especially for allergen baking. Although you can't necessarily pack something convient like premade lunches (Lunchables), you can make homemade lunches that will taste even better. I havta say Lunchables are setting the bar pretty low... So be prepared to see lots of lunch inspiration!
This is Ruby

This is Rosco

This is Sophie 

Back to the recipe. Sunbutter Chocolate Chip Bars. Even the name sounds heavenly. Besides being very allergen friendly, these bars have another catch- they take no longer than 15 minutes. And that's including the time it takes to clean up the kitchen afterwards! No joke. I don't know about you, but this sounds like the perfect back to school lunch treat to me ;-)

 

Sunbutter Chocolate Crispy Bars
6 cups puffed rice cereal
1 cup sunbutter
1 cup honey
1 cup sugar
12 oz. chocolate chips

1. Place rice and sunbutter in a bowl. Do not mix.
2. Combine honey and sugar on medium- high heat. Once mixture starts to bubble, add to rice and sunbutter bowl. Mix.
3. Place in a greased 9 * 13 glass pan, for thinner bars, or 8 * 8 for thicker bars. Melt chocolate chips in the microwave, then drizzle on the bars. Let set, then cut into slices. Store in a cool, dry place.
4. Enjoy!

Flourless Sunbutter Cookies + Sunbutter Cinnamon Filling

These. Cookies. Are. Amazing. Need I say more? The crispy chocolaty, sunbutter cookie filled with salty, sweet filling. Pure bliss. The cookie has a little bit of a resemblance of the famous Nutter Butter cookie. I added cinnamon for a little bit of a spice kick. Next time I'm going to make the balls a tad bit smaller because these are sandwich cookies were talking about, and they don't need to be ridiculously large. If you've been reading my blog for a while now, you've probably realized I have a thing for sandwich cookies.

These are super heavy, in weight, crispy, sweet, and pretty darn good. There also kinda delicate and may fall apart while you eat it, so if it does simply place on a plate and eat with a fork! :)

 

 

Flourless Sunbutter Cookies + Sunbutter Cinnamon Filling

Cookie
1 cup sunbutter
1 cup (packed) brown sugar
1 egg
1 tsp. baking soda
1 tsp. vanilla extract
1 1/2 cups chocolate chips (I use Enjoy Life)

1. Preheat oven to 350. Line 2 pans with parchment. Mix all ingredients into the bowl except for the chocolate chips. Use a hand mixer to mix if necessary. Fold in the chocolate chips. Roll heaping tablespoons of dough into balls.
2. Arrange on the cookie sheet. You should have about 16 balls. Once arranged on the cookie sheet, use the bottom of a greased glass and flatten each of the cookies to make a disk shape.
3. Bake cookies about 10-12 minutes. Cool on the sheet for 5 minutes. Transfer to racks, cool completely.
4. Now make the filling.

Filling
1/2 cup shortening
1/2 cup peanut butter
1 tsp. ground cinnamon
1 2/3 cup powdered sugar

1. Beat all of the ingredients together in a bowl, starting with 1 1/3 cup of powdered sugar and adding more if needed. Then, scoop into a pastry bag or plastic bag and pipe onto the cookies.

Note: You can replace butter for the shortening. The original recipe calls for butter, but I always use shortening because it is dairy free. But both will work. You might have some filling left over, but this is never a bad thing, right? Just pitch it or store in the fridge for those midnight sweet cravings :D

Source:Parsley, Sage & Sweet

Fruit Smoothie

I don't know what to call this recipe...
Best Smoothie I've Ever Tasted
#1 Smoothie
Make Now...?
Well, I would recommend giving this summer treat a try. Especially if you love smoothies.

 It's hard to explain this smoothie. It has a complicated layer of flavors. First, you taste the tart raspberries. Then you taste the sweet orange, and lastly the chocolate. Honestly, this is the best smoothie I have ever eaten.

Fruit Smoothie for Two
1/4 cup grapes, rinsed and dried (off the vine, obviously:)
1 container of Voskos Greek yogurt (I used blueberry)
2 tablespoons cup orange juice concentrate
1/4 cup frozen cherries
5 strawberries, rinses, dried, and hulled
5 ice cubes
1/4 cup frozen mango
1/2 cup frozen raspberries
1 tablespoon milk
1 tablespoon cocoa powder

1. Place in bender and blend until everything is broken down and smooth.
2. Enjoy!

Flourless Chocolate Cookie

In my humble opinion, everyone needs a good chocolate cookie recipe in their baking arsenal. These are those go to recipes that everyone likes. You also probably have these ingredients in your cupboard right now.

Powdered sugar?
Cocoa powder?
Salt?
Chocolate chips?
Eggs?
Vanilla?
See, these are just common ingredients that don't require any bizarre flours or milks (gasp!)

Chocolaty-y, chewy, crispy, sweet, mouthwatering, deliciousness waiting for you at your finger tips.

Flourless Chocolate Cookie 
3 cups powdered sugar
2/3 cups dutch process cocoa powder
1/4 teaspoon salt
1 1/4 cup chocolate chips
4 large egg whites
2 teaspoon vanilla

1. Preheat oven 350. Line 3 (or more) baking sheets with parchment; set aside.
2. Combine powdered sugar, cocoa, salt, and chocolate chips in a medium bowl. Add egg whites and vanilla. Stir until combined (batter should be consistency of school glue- not too runny. If runny, add more powdered sugar to achieve correct consistency).
3. Spoon dough onto baking sheet with a cookie scoop (1 1/2 in). Bake at 350 for 14 minutes or until tops are cracked and glossy. Remove from oven and let cool on pan for 5 minutes. Carefully  place onto cooling rack to cool for 10 min.
4. Enjoy! 

Notes: These cookies keep fresh for about 5 days. Store in an airtight container.

Source: Kumquat

Sunbutter, Banana, Chocolate Kababs

This is just a quick snack that can be made in 10 minutes. But don't let them fool you, these little guys are packed with a-mazing flavor!

Sunbutter, Banana,Chocolate Kababs

1 teaspoon coconut oil
1/4 cup chocolate chips
2 medium sized bananas, chopped into 1/4 in. slices
1/4 cup sunbutter

1. Melt chocolate in the microwave in 30 second increments, stirring each time. Once completely melted, set aside.
2. Spoon 1 teaspoon of sunbutter on each banana slice. Then dip half of each banana into the chocolate. Stick a toothpick through 2 bananas.
3. Freeze to harden (15 min), then store in refrigeration (to prevent sticking to toothpick) and enjoy!

Notes: Place on parchment when freezing. Lasts for several days in an airtight container (in the freezer).

Source: Amy's Mixing Bowl Original : )

This will make everyone happy.

Happy Kabab-ing!

Gluten Free Cookie Cake

I've always been a big fan of cookie cakes. At the mall, while everyone is heading to Cinnabon  I always head straight for Great American Cookie. There is something even better about making homemade cookie cake. They have all of the ease of making homemade chocolate chip cookies , just without rolling them into dozens of little balls. And in my opinion, if you're looking for a birthday treat, cookie cakes are much more festive than a basket of cookies.

After many attempts to make the perfect cookie cake, they often resulted in an either bland, dry, or an overly moist cookie. Once I tried this recipe, I knew it was "the one." This is serious stuff. I mean a gluten free cookie cake that tastes almost identical to the mall version.

The best part about these cookies? Well, there's a lot but one thing that really stands out is the icing. It has a little bit of meringue powder, so the icing will slightly harden (and not smudge)  but still tastes like buttercream, it's a win-win!

Oh and yes, this recipe was inspired and altered from my Thin, Crisp, and Chewy Chocolate Chip Cookies. Thanks to Gluten Free on a Shoestring, who made both recipes possible:)


Gluten Free Cookie Cake
Cake-
2 Cups  gluten free all purpose flour
1 teaspoon xanthan gum
1 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup light packed brown sugar
6 tablespoons granulated sugar
6 tablespoons butter
6 tablespoons vegetable shortening
1 egg + 2 egg yolks, beaten
1 tablespoon vanilla extract
1 1/2 cups chocolate chips, tossed with 1/2 teaspoon cornstarch

1. Preheat oven to 325. *Line a 12 inch nonstick pizza pan with parchment.
2. In a large mixing bowl, whisk the flour, xanthan gum, baking soda, salt, brown sugar, and granulated sugar. Add the butter, shortening, eggs, and vanilla. Mix to combine. You may have to use a hand mixer (I did). Add the chocolate chips/ cornstarch, and mix to combine. Dough should be soft but, hold it's shape when scooped.
3. Place the dough onto the pizza pan, and with wet hands, mold into a disk. Make sure there is a 2 inch wide border around the edge of the cookie dough and the perimeter of the pan, as the cookie will spread during baking.
4. Place the cookie dough into the oven, and bake 30-35 minutes, or until golden brown all over. Allow to cool on the baking sheet until firm- 5 minutes. Transfer to a wire rack and allow to cool  completely. 

Frosting-

5 tablespoons butter

2 tablespoons milk (I used flax, but any other would work)

1/2 tablespoon vanilla extract

pinch of kosher salt

1 teaspoon meringue powder

2 cups confectionery sugar

1. In the bowl of a stand mixer fitted with the whisk attachment, combine the butter, milk, and vanilla. Mix on medium speed until combined. Turn the speed to high and mix until creamy. Add the salt, meringue powder, and confectionery sugar. Mix slowly until the sugar is incorporated, then mix on high until uniformly thick. Add additional milk and/or confectionery sugar.
2. When the cookie is completely cooled, decorate the cookie cake with frosting. Allow to set to room temperature to allow frosting to hard before transferring to an airtight container.
3. Enjoy!

Notes: Guar gum can be substituted for xanthan gum. *One pizza sheet may work, but I used a pizza sheet, and an 8 inch round cake pan. That way I got 2 cakes out of one recipe.* 

Source: Gluten Free on a Shoestring

Copycat Recipe: Gluten Free Oreo

Is it possible to make a recipe to similar to an American treat we all grew up eating? I took the challenge into my own hands, and made a gluten free version of the iconic treat.

 "Milk's Favorite Cookie" well, dairy free milk, that is. I have always been an Oreo girl. When I was 3, while my mom was sleeping, I got into the Oreos, and ate the whole box! I even categorized the cookie and cream into two different piles.

 I was so excited when I found this recipe (from my life saver over at Cakes 'N' Bakes) I'm talking about jumping around the kitchen, excited. I mean this is life changing news: Gluten Free Oreos that taste like the real thing. They are even better than Oreos. And the filling...oh yum. It is so creamy and fluffy- way better than that industrial taste that regular Oreos have. These may possibly be the best cookies I have ever eaten. 

Isn't that just a happy spatula?!

Copycat Recipe: Gluten Free Oreos:

Cookie-
1/2 cup shortening
1 cup sugar
1 egg, beaten
1 teaspoon vanilla
1 1/4 cup all purpose gluten free flour
1/2 cup dutch process cocoa
1 teaspoon baking soda
1/2 teaspoon xanthan gum
1/2 teaspoon baking powder
1/4 teaspoon salt

1. Preheat oven to 350. Line 2 baking sheets with parchment.
2. In a stand mixer fitted with a paddle attachment, cream shortening and sugar until smooth (3-4 minutes). Add in egg and vanilla, continuing to mix until smooth (2-3 minutes).
3. In a separate bowl, whisk together flour, cocoa, baking soda, xanthan gum, baking powder, and salt. Add to shortening mixture in three parts, and mix another 1-2 minutes until fully incorporated.
4. With a cookie scoop, place balls onto baking sheet. Using a square of parchment and a cup slightly flatten the dough about 1/4 thickness. If desired, use a fork and place holes onto cookie. 
5. Bake for 8-9 minutes, and immediately remove from the oven. (NOTE: cookies will harden once cooled). Allow cookies to cool on baking sheet for 1-2 minutes before moving to a paper towel or wire rack to cool completely.

Filling-

1/2 cup shortening

2 cup powdered sugar

1 teaspoon vanilla

1 tablespoon milk (flax, reg, rice, soy, almond will all work)

1. In a medium bowl, whip shortening, powdered sugar, and vanilla, starting slow in the beginning because of the powdered sugar.
2. Add milk and continue to whip for 2-4 minutes to create a light, "whippy" frosting.

Assembly-

1. In a pastry bag, with a 1/2 inch round tip, pipe a teaspoon-sized mount of cream in the center of one cookie. Place another cookie, equal in size to the first, on top of the first cookie. Press lightly to evenly distribute frosting to all parts of both cookies. Continue the process until all cookies have been filled with cream.
2. Enjoy!

Note: Guar gum can be substituted for xanthan gum.

Source: Cakes 'N' Bakes

Gluten Free Double Chocolate Cookies

Guess what? I only have 32 days left of school. Whoooo! As I was day dreaming about summer, I had another exciting thought. Double chocolate chip cookies. Gluten free. Yes, you can thank me later. These are the type of cookies that you should always have on hand for those moments when all you need is some chocolate. And for me this happens quite often. Do you wanna know what makes this recipe even better? They can be made in 10 minutes. If you count oven time, you can have a fresh cookie from the oven in just 20 minutes-- tops. Oh yes, that is a challenge, go ahead, make them!


Recipe:
Gluten Free Double Chocolate Chip Cookies
1 cup all purpose gluten free flour 
1/2 tsp. xanthan gum
1/3 cup unsweetened dutch process cocoa
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup shortening
3/4 cup granulated sugar
1 large egg, beaten
1 tsp. vanilla extract
12 oz. chocolate chips (I used Enjoy Life)


Directions:

1. Preheat the oven to 350, and line 2 cookie sheets with parchment.
2. In the bowl of a stand mixer, combine the shortening and sugar. Beat until light and fluffy, 2 minutes. Add the egg and vanilla. Mix to combine, about 30 seconds.
3. In a separate bowl, whisk the flour, xanthan gum, cocoa, baking soda, and salt. Add dry mixture to wet, leaving about 1 tablespoon in the bowl. In the bowl (with leftover flour) toss with chocolate chips. Finally, fold in chocolate chips.
4. Drop 1 1/2" balls onto the parchment.
5. Bake for 12-14 minutes, depending on whether you like your cookies crispy or not.
6. Enjoy!

Note: These freeze extremely well. Just drop teaspoonfuls onto a cookie sheet and freezer for 20 minutes. After that, place in a bag, then to the freezer. When reheating, bake for about 14-16 minutes. Also, guar gum can be substituted for xanthan gum.

Oh and a side note- the reason I didn't post a picture for this recipe is because accidentally deleted it! Oh well, just imagine a chocolate cookie:)

Copycat Recipe: York Peppermint Patties

 

It has been crazy here in Dayton. We usually have great spring weather, but not this week. Just snow, snow, and more snow. I just want it to stop! But, unfortunately, I don't control the weather and in between sledding, drinking hot chocolate, and wrapping up in blankets to stay warm, I must bake! So today that treat happened to be peppermint patties. Plus, anything that involves dipping, I'm all in.

 

The picture isn't perfect but the taste is! I wanted to make something fast and with ingredients that I already had on hand. These peppermint patties were the perfect answer! Just like most homemade treats, these taste better than the store bought version. Plus the satisfaction of making something from scratch is well worth the effort.  It's time to get out the mixing bowl and get er, dipping...baking...mixing?!?

 

 

Now for the recipe!

Copycat Recipe: York Peppermint Patties

 

2 1/4C powdered sugar

2 Tbs vegetable shortening (butter would work also)

3-5 tsp peppermint extract

2Tbs milk (flax, rice, coconut, reg.)

 

1/2C chocolate chips (I used Enjoy Life)

3 tsp canola oil

3 tsp peppermint extract

1. In a mixing bowl, combine the powdered sugar, shortening, peppermint extract, and milk. Beat with a hand mixer until the mixture comes together.  -Don't worry if the mixture doesn't look like it's coming together at first, it will be dry until you start mixing it.-
2. Turn the mixer on speed higher and beat until the candy start to come together, and is light and creamy.The mixture should not be sticky. If it is, add a few tablespoons of powdered sugar until no longer sticky. It should be stiff, similar to Play-Doh.
3. *Scrape the candy onto a piece of parchment and roll until a log forms. Place into the freezer until firm, about 30 minutes.
4. Once firm, use a large sharp knife to slice off rounds about 1/4 inch thick. You should get about 30 candies from this recipe.
5. Melt the chocolate chips, and canola in the microwave. Melt in 30-sec increments, stirring every 30 seconds to prevent overheating. Once melted, stir in the peppermint extract.
6. Use a fork of dipping tool, place the patty into the chocolate and cover completely in the chocolate. (I like to use a fork and flip the patty until it is completely coated in chocolate.) Let the excess chocolate drip back into the bowl.
7. Place patties onto parchment to harden. Once all of the patties have been dipped, place them into the fridge to firm up. Once chocolate has completely hardened, transfer to a container and store in a cool dry place.
8. Enjoy!

Notes: *the method is similar to the method used to make the Gluten Free Thin Mints. I prefer mine stored in the fridge or freezer. I found they kept longer and tasted fresher.

 

 

 

 



Gluten Free Cookie Dough Truffles

 Who doesn't like cookie dough? Seriously, is there anything better than cookie dough? Well, besides brownies  I guess.

 Oh yum!

 

 

Think about all of the times you've eaten raw cookie dough while waiting for the oven to heat up, risking raw eggs with every bite. Well, worry no longer, I've made the best cookie dough truffle recipe, and it's gluten free.

Woooo-hoooooo! (spell check hates it when I make up my own spellings for words:)

It's like cake pops, but better because they're made with cookie dough. Once you try these, trust me,
you'll be back for more! I would recommend making these when you have company if you're like me and have no self control when it comes to food:)



 

 

Recipe below!

Gluten Free Chocolate Chip Cookie Dough Truffles

 

Cookie Dough:

1/2C butter or vegetable shortening, room temp.

1/4C granulated sugar

1/4C + 2Tbs light brown sugar

1/6C flax, rice, reg. milk

1/2tsp vanilla extract

1C + 2Tbs gf all purpose flour

1/2tsp salt

2Tbs baking soda

1/2C chocolate chips for dough (I used Enjoy Life)

1C chocolate chips (used Enjoy Life)

1tsp olive oil

 

Directions:

1. In a stand mixer fitted with the paddle attachment cream butter or shortening, and sugars or medium speed until fluffy. Add milk and vanilla. Slowly add flour, salt, salt, and baking soda until fully Incorporated.
2.  Roll into 1" balls and place onto a cookie sheet lined with parchment. Cover balls and freeze until firm, about 30 minutes.
3. Once balls are firm, melt chocolate and add olive oil in the microwave for 30second increments, stirring in between, until firm.
4. If you prefer to use ppsicle sticks, insert into the dough before you dip the balls. Also, make sure they are food safe! If not, just use a spoon for the next step.
5. Once the chocolate is melted, use a spoon or sticks to dip the balls into the chocolate. Once completely covered, place onto parchment. If desired, add topping such as sprinkles or chocolate chips
6. Enjoy!

Notes: I halved the original recipe, and it made the perfect amount for us, about 15 balls. If you want more, the recipe can be doubled.

 

Source: Brunch at Saks

 





Gluten Free Thin Mint Brownie

I have a confession. I think I have a slight obsession with girl scout cookies. Whatever the type, Samoas, Lemonades, Tagalogs, you name it. But Thin Mints, those are my favorite. And who would've thought, Thin Mint brownies. Smooth chocolaty brownie with a minty icing on top. Perfect for parties, school lunches, whatever. These were gone at our house in 2 days.  Ever since we bought mint at the grocery, I've had mint on the brain. Oh, the possibilities are endless!

 

 

Recipe

 

Brownie Recipe

 

1. Make brownie layer and add 1/2 tsp peppermint extract, more or less per taste. Bake for about 15-20 minutes (less for very fudgy brownies, and more for less fudge-like brownies)
2. Let cool for 20 minutes.

Peppermint Icing:

 

1/2 bag chocolate chips (I use Enjoy Life)
2 Tbs shortening
1/3 tsp peppermint extract (plus more per your taste)

1. Add chocolate chips and shorting to medium sauce pan on medium low heat. Mix continually until melted. Remove from heat and mix in peppermint extract.

Once the brownies are made, add the peppermint icing on top and smooth with an angled spatula. Cut into squares and enjoy! Store in a cool, dry place. Lasts for about 3 days, but is best eaten the same day.

Copycat Recipe: Sunbutter Eggs

 Mmmm...

 There is a major difference between Halloween candy and Easter. Now of course on Halloween I would get more candy, but on Easter I would get my favorite candy, chocolate, nerds, you name it. On  Halloween I always end up with the raisins or stale gum. Usually I would trade it in with my brother or friends, and that would just cause more work and chaos. My favorite Easter candy is by far peanut butter eggs. Unfortunately because my brother is allergic to nuts, I had to trade in my organic, chemical free, all natural chocolate bar with the delicious Reece's Peanut Butter Eggs during lunch:) If I could chose my single favorite candy, it would be peanut butter eggs. I mean Reece's cups are good. But Reece's sunbutter eggs are great. Plus you can impress you friends by making a nut free version of these delights. Besides it's simple:

6 ingredients

1 pot+ 1 bowl + wooden spoon + cookie scoop + baking sheet + wax paper

1 hour

= gluten free, dairy free, nut free Reece's Sunutter Eggs

 

 

 

 

 

These are faster and easier to make than to run to grocery store to buy them. Plus they are free of nuts as well as chemicals with names that you didn't know exist. Doesn't it keep you with peace of mind knowing what is in the food you are eating? 

These irresistible chocolate covered eggs taste just like the real thing. No seriously. They really do.

Recipe:

1C creamy sunbutter
1/4C shortening
1/4C light brown sugar
1 1/4C powdered sugar
2C chocolate chips (I used Enjoy Life to make Dairy free)
2Tbs shortening

Directions:

1. Line a baking sheet with parchment.
2. In a medium saucepan, combine the sunbutter, shortening, and brown sugar over medium heat. Heat until completely melted and starts to bubble a little, stirring constantly.
3. Remove from the heat. Add the powdered sugar a ¼ cup at a time, stirring until completely combined with the peanut butter mixture after each addition. Set aside and let cool to room temperature.
4. Using a cookie scoop, place scoops onto baking sheet and then form into egg shape. Refrigerate to allow eggs to set, about 30 minutes.
5.  Once the peanut butter eggs are set, melt the chocolate chips and shortening together in the microwave on 50% power in 30-second increments, stirring after each, until completely melted. One at a time, dip a peanut butter egg into the chocolate and, using a fork, flip it over so it is completely covered. Remove it from the bowl, letting any excess chocolate drip off. Return it to the baking sheet, and repeat with all of the peanut butter eggs. Sprinkle with decorations, if desired. Return the chocolate-covered peanut butter eggs to the refrigerator to allow the chocolate to set, about 30 minutes. Store in the refrigerator in an airtight container until ready to serve.
6. Enjoy!

Source: Brown Eyed Baker

Thin Mint Pie

Happy St. Patrick's Day!!

 

 

 

Now since I missed 3.14 or pie day, I combined the two holidays into one recipe - thin mint pie! I've been dreaming up this recipe ever since I made homemade thin mints.

Oh I can't take it, I need to go grab another slice... Oh and I learned it the hard way, don't forget to grease the pan!

 

 

 

 

 

 

Thin Mint Pie

 

Crust:

1 3/4C all purpose flour

1/2C dutch process cocoa powder

1/3C brown sugar

1/4C granulated sugar

1/4tsp kosher salt

1/4tsp baking soda

1/4tsp baking powder

6Tbs shortening melted and cooled

1 extra large egg, beaten

1/2tsp vanilla extract

4Tbs honey

1/2tsp mint extract

 

5T shortening

 

1. Preheat oven to 350, and line a baking sheet with parchment
2.  In a medium bowl whisk flour, cocoa powder, sugars, salt, baking soda, and baking powder, making sure to smooth lumps out of brown sugar.
3. In another medium bowl combine shortening, egg, vanilla, and honeyand mint.Then, make a well in the center of the dry ingredients, and pour wet ingredients into the well. Mix dough until it begins to come together. The dough should be dry. If needed add 3-5Tbs of water to soften dough until workable, but not sticky.
4. Roll thin and place onto baking sheet. Bake for 10-15min or until toothpick comes out clean. The dough should be relatively dry. Let cool and transfer to a blender to blend until fine crumbs form. Transfer to a bowl and add 5Tbs shortening and use a fork to combine so all crumbs are moist.
5. Grease a pie pan and using wet hands, place crumbs into pan and mold to form crust. Save 4Tbs and set aside.

 
Filling:
2 cans coconut milk
pinch salt
1/4C arrowroot
1/4C honey
2Tbs vanilla extract
1/2C cocoa powder
1/2tsp mint (plus more to your taste)

1. In a medium bowl, whip coconut milk with a hand mixer. Add additional ingredients and whip for additional 3 minutes. Place in fridge for 30min.
2. Once out of fridge, whip once again.

Assembly:

1. Place the filling into the pie pan and use a spatula to smooth. If desired top with leftover crust crumbs and/or chocolate chips. Or you could always add some homemade thin mints!
2. Freeze for 2 hours. Then place in fridge.
3. Enjoy!

Notes: This pie lasts about 4 days (but who says the leftovers will last that long:) Arrowroot can be substituted for corn or tapioca starch.



Chocolate Chip Cookie Brownie

Cookie or brownie? Yes, I know this is an extremely hard question. Why not just have both?! As I was sitting in math, I was daydreaming about my next food creation. Knowing me, who knows what I could come up with. Then all of a sudden it dawned on me. . . cookie and a brownie! I was so excited I went and told all of my friends at lunch. Now because I am as nerdy as food nerds come, they tried to act excited, even though I was the most excited. As soon as I got home I went straight into the kitchen and started baking up a storm! Now, sure, if you wanted to you could only make the brownies, or only make the cookie cake. But together...

Cookie + Brownie = Heaven

 

 

 

 

 

 

 

 

Now it's time for the recipe-

 

 

Cookie:

 

1/2C coconut oil (canola will work)

6 Tbs unsweetened applesauce

2 Tbs vanilla extract

1 1/4C sugar

1 tsp salt

2 1/4 gf all purpose flour

1/4C flax meal

1 1/2 tsp xanthan gum

1 tsp baking soda

1/2 C chocolate chips

 

Brownie:

 

1/2C + 2T gf all purpose flour

1/4 tsp xanthan gum

1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1/3C cocoa powder

1C sugar

1/2 C shortening

1 extra large egg plus 1 extra large egg yolk

1/3C cold water

 

Instructions:

1. Preheat oven to 350. Line a baking sheet with parchment, then grease the sides of the pan.
2. In a medium bowl, mix the oil, applesauce, vanilla, sugar, and salt with a rubber spatula. In another medium bowl whisk the flour, flax meal, xanthan gum, and baking soda. Carefully add the dry ingredients into the wet, and stir with a wooden spoon until combined. The dough should be thick.
3. Now, fold in the chocolate chips until evenly distributed.
4. Using wet hands, press the mixture down to form the first layer.
5. Now for the brownie layer: Place the flour, xanthan gum, bakig soda, salt, cocoa powder, and sugar in a large bowl. Whisk to combine.
6. Add the shortening and eggs. Mix to combine. Now add the water. Continue to mix.
7. Now add the brownie mixture to the cookie dough. Place in oven and bake for 35-40 minutes, or until a toothpick comes out clean.
8. Let cool, cut into slices, and ENJOY!

Source:

 

Babycakes Covers the Classics cookbook,

Gluten Free on a Shoestring

 

 

 

 

Question of the Day: Do you ever daydream about food creations?