Chocolate Chunk Cookies//Gluten Free & Dairy Free(includes egg)

So it's been quite a while since my last post and boyo have things changed. Over the summer I was bitten by the Lone Star Tick(crazy right) and now have lots of new allergies as well as my dairy allergy. Which I have always had (it caused a belly ache at most and I would still have ice-cream any way. I have no self-control:)) but  now after being bitten it causes a anaphylactic reaction every time even the slightest bit of dairy is ingested (lovely huh??). That being said I have had to change my all of my eating habits all over again to now avoid Gluten(celiacs disease), sorghum, fava beans, all red meat and my beloved DARIY!! So to make a long story short all of the recipes on my blog will now also be free of all those extras. I have finally mastered my chocolate chip cookie recipe and have been getting rave reviews about them! Even from those who aren't GF, saying they were the best chocolate chip cookies they have ever had!! I wanted to share, so here it goes!!

Ingredients 

2 large eggs

1 cup coconut oil

1 tablespoon vanilla extract

1 teaspoon sea salt 

1 teaspoon baking soda (heaping)

3/4 cup granulated sugar

3/4 cup brown sugar

1 cup multi purpose GF Flour (I use trader joes brand)

3/4 cup coconut flour

1 cup  chocolate chunks (I use Enjoy Life brand)

Preheat the oven to 375 degrees. Mix coconut oil (semi solid state), eggs, vanilla. Then both the sugars, salt, baking soda . Lastly the flours and the chocolate chunks. Basically throw it all in the mixer!! I usually take a regular teaspoon out of my silverware drawer and measure the dough out that way and I roll it into balls and place on the cookie sheet. After they are all placed evenly, I press my thumb lightly in to the center of the cookie as you would a thumb print cookie. Now for my little secret for the perfect cookie... I lightly sprinkle sea salt on top of each cookie. I know everyone knows about that trick but it seriously makes all the difference! Bake until golden brown (just a few minutes) & enjoy!!

-B

P.S. Let me know of any other great baking tips you guys know of in the comments I would love to give them a try!

Pumpkin Butter

Found this great recipe on Pinterest the other and wanted to share it with you.  Just in time for that crisp autumn air and the food filled family holidays.  Enjoy!!

~*~

-B

P.S. Oh and of course its GLUTEN FREE!!

Pumpkin Butter

  (found on Oh She Glows)

Ingredients:

1 (29 ounce) can pumpkin puree, approx. 3 1/2 cups or fresh
3/4 cup apple juice
1/2-1.5 teaspoons ground ginger (optional, sometimes I omit)
1/2 teaspoon ground cloves
1 cup Sucanat (or brown sugar)
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1-2 tsp fresh lemon juice


Directions:

1. Combine pumpkin, apple juice, spices, and sugar in a large saucepan and stir well. Bring mixture to a boil, covered with lid ajar (I prop it with a wooden spoon). Reduce heat to low-medium and simmer, covered with lid ajar, for 35-45 minutes, stirring frequently. Be careful as the mixture bubbles and pops!

2. Remove from heat and let it sit for a few minutes before removing lid. Adjust spices to taste. Stir in lemon juice. Once cool, pumpkin butter can be kept in an airtight container in the fridge for up to 3 weeks. Makes enough to fill one large mason jar or about 3.5 cups.

Sugar and Spice, some COOKIES would be NICE!!

After scouring in internet looking for Cookie Recipes I finally found one that was delicious from the The Food Network. It's a pretty easy cookie base.  If need be you can probably add things like peanut butter and such, and get the same results.  Enjoy and I hope you having a amawazing Memorial Day Weekend!!

~*~ 

-B

 SIDENOTE: Thanks The Food Network!!

      

                          

                    The Chewy Gluten Free Cookie Recipe

Ingredients

• 8 ounces unsalted butter
• 11 ounces brown rice flour, approximately 2 cups
• 1 1/4 ounces cornstarch, approximately 1/4 cup
• 1/2-ounce tapioca flour, approximately 2 tablespoons
• 1 teaspoon xanthan gum
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 2 ounces sugar, approximately 1/4 cup
• 10 ounces light brown sugar, approximately 1 1/4 cups
• 1 whole egg
• 1 egg yolk
• 2 tablespoons whole milk
• 1 1/2 teaspoons vanilla extract - make sure its GF (kirkland brand from costco is)
• 12 ounces semisweet chocolate chips - make sure they are GF (try Trader Joes Brand they are GF)

Directions

Preheat the oven to 375 degrees F.

Melt the butter in a heavy-bottom medium saucepan over low heat. Once melted, pour into the bowl of a stand mixer.

In a medium bowl, sift together the rice flour, cornstarch, tapioca flour, xantham gum, salt and baking soda. Set aside.

Add both of the sugars to the bowl with the butter and using the paddle attachment, cream together on medium speed for 1 minute. Add the whole egg, egg yolk, milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Add the chocolate chips and stir to combine.

Chill the dough in the refrigerator until firm, approximately 1 hour. Shape the dough into 2-ounce balls and place on parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes, rotating the pans after 7 minutes for even baking. Remove from the oven and cool the cookies on the pans for 2 minutes. Move the cookies to a wire rack and cool completely. Store cooked cookies in an airtight container.