Monthly Archives: March 2011

Chocolate Sugar Cookies

I bought some gluten free cookies in a box (off the shelf)  (at the real grocery store!!) the other day thinking that I deserved a treat. Well, they were expensive and didn’t taste very good at all. So much for that idea.

This recipe is delicious, and looks the same. (HA!)  The only drawback is that I have to plan ahead and bake them myself. Oh well. Since when is eating gluten-free easy?

There are tricks to getting what I want, when I want it though. I speed up the process of GF baking, by pre-measuring the dry ingredients of various recipes that I know I like and will use again, into canning jars and storing them in the pantry for quick pancakes, waffles and favorite cookies especially.

Once everything is added, I make a  list on the jar (with a sharpie marker) of the other things needed to make the recipe.  I also include the baking temperature for fun (don’t ask how I know to do this). Someday I will make printed labels. Yeah, I should do that.

Chocolate Sugar Cookies

Mix the dry ingredients:

  • 1 C powdered sugar
  • 1/2 C sugar
  • 1/2 C cocoa powder
  • 1/2 C sweet rice flour
  • 1 1/4 C brown rice flour
  • 1/2 C potato starch
  • 3/4 tsp salt
  • 1/2 T xanthan gum
  • 2 1/4 tsp baking powder

Add the wet ingredients:

  • 1/2 C organic palm shortening- softened
  • 1 T GF vanilla (found at Costco)
  • 1.5 T golden flax meal + 4 T hot water = 1.5 eggs
  • – some amount of filtered water to make the dough pliable – I used about 2 T … your mileage may vary. Add just enough to make the dough stick together, but not so wet and sticky that it’s impossible to deal with.

Make small balls of dough, and roll in granulated sugar. Flatten them out on a cookie sheet that is covered with parchment paper. They do puff up, but don’t spread out, so you can crowd them on the pan pretty well.

Bake at 325 for 10 minutes

Other: Adding mini chocolate chips is also delicious, and swirling melted chocolate over the top of these makes them pretty fancy too.

 

 

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Pressure Cooker

Look out. I own a pressure cooker. It’s true. And I am crazy afraid of the thing. Also very true.  I only have it, because my mother-in-law insisted that I own one… how else was I going to make the perfect stew recipe? Honestly.

So, years (12) ago…. I bought a pressure cooker. And many recipes of the perfect stew were made. And I put it waaaaaaaay back in the cupboard one day because it scared me, and it hasn’t been seen since. (Seven years ago).

:::sigh:::

So recently, I stumbled upon an idea of soaking dry beans, and cooking them to perfection in a pressure cooker. “Hey, wait. I own one of those.”

Let the madness begin.  Early. I soaked 1 qt. of beans in hot-hot water for 4 hours. They expanded. Then I drained them and put them in the dreaded pressure cooker with filtered water and cooked them. I actually left the room and prayed the stupid thing wouldn’t blow up with beans in it.. but it all seems to have worked out just fine.

Super cheap to make, but the trade-off is time. Making the beans this way takes all day.  And for some reason, it took 3 large pots, 2 large bowls and a strainer, which of course all need to be washed now. So there is time consuming and the mess that you don’t get with just opening a can of ready cooked beans. Trade offs. Trade offs. This is healthier for sure since I am avoiding the metal can world as much as possible.

I used some for chili tonight, and the rest will be morphed into refried beans or maybe a salad or something.

In case you need a chili recipe, I used this one, more or less. and obviously used my pressure cooker beans in place of the canned beans that are listed. Apparenly, a rainy day equals chili for dinner at our house.  Yep, it’s raining today.     : )

Ginger Molasses Buttons

Yummy. I don’t know how anyone lives without cake. Srsly. LET THEM EAT CAKE. Even celiacs. yup.

Ginger Molasses Muffins

  • 1/2 C palm shortening
  • 4 tsp molasses
  • 2 eggs (flax replacement)
  • 3/4 C brown sugar
  • 1 C brown rice flour
  • 3/4 C potato starch
  • 1/4 C tapioca starch
  • 2 tsp vanilla (GF – vanilla found at Costco)
  • 2 tsp powered ginger
  • 2/3 C milk (hemp, coconut)
  • 1 tsp xanthan gum
  • 2 tsp cream of tartar
  • 1 tsp soda
  • handful of golden raisins

Preheat the oven to 350.

Spoon batter into mini-muffin cups. Bake 10 minutes. It’s possible that a swirl of melted chocolate would make these more gorgeous.

Tea time anyone?