Marshmallow Chocolate Chip Cookies

GREAT cookie recipe! These are soft cookies that turned out great with King Aurthur’s All Purpose Gluten Free Flour.  I think the key to show more marshmallows is to not mix the dough too much. Next time I’ll mix even less!

marshmallow choc chip cookies

MARSHMALLOW CHOCOLATE CHIP COOKES

2 cups (280 g)All purpose Gluten Free Flour (I used King Arthur brand this time and they turned out great)

1 teaspoon xanthan gum

1 teaspoon baking soda

1/2 teaspoon kosher salt

1/2 cup (100 g) granulated sugar

3/4 cup (164 g) packed light brown sugar

10 tablespoons (140 g) unsalted butter, at room temperature

2 eggs (120 g, weighed out of shell) at room temperature, beaten

1 tablespoon pure vanilla extract

1 1/2 cups (75 g) miniature marshmallows (Kraft Jet-Puffed and Campfire brands are gluten free in the U.S.)

4 ounces semi-sweet chocolate chips

DIRECTIONS
  1. Preheat your oven to 350°F. Line large rimmed baking sheets with unbleached parchment paper and set them aside.

  2. In a large bowl of a stand mixer, place the flour, xanthan gum, baking soda, salt and granulated sugar, and whisk to combine well. Add the brown sugar, and whisk again to combine, working out any lumps. Add the butter, eggs and vanilla, mixing to combine after each addition. The cookie dough should be thick. In a separate medium-size bowl, combine the miniature marshmallows, chocolate chips and toss to combine. Add the mix-ins to the cookie dough, and mix until evenly distributed throughout.

  3. Divide the dough into about 20 portions, each about 1 1/2 tablespoons. Roll each piece of dough into a ball between your palms, and press into a disk about 1/2-inch thick. Try not to allow too many miniature marshmallows to end up on the edges of the disk, as the marshmallows will melt and spread in the oven. Place the disks about 2 inches apart on the prepared baking sheets, and place in the freezer for about 5 minutes or until firm.

  4. Place the baking sheets, one at a time, in the center of the preheated oven and bake until the cookies are lightly golden brown all over and set in the center (10 to 12 minutes).

Millionaire’s Rice Krispie Treats

Millionaire's Rice Krispie Treat

 

Millionaire’s Rice Krispie Treats

Salted Caramel Rice Krispies with Chocolate Peanut Butter Ganache

 

For the Rice Krispy treats: 

4 tbsp salted butter

4 c mini marshmallows

5 c Rice Krispies ( I used Gluten Free to make this a GF Dessert)

 

For the salted caramel: 

1/2 c unsalted butter

1/2 c sugar

2 tbsp light corn syrup

1 (14 oz) can sweetened condensed milk

1 tsp sea salt

1 tsp vanilla

 

For the peanut butter ganache:

6 oz semisweet chocolate chips

1/2 c heavy cream

1/4 c peanut butter

INSTRUCTIONS

Lightly grease a 13 x 9 x 2″ casserole dish.

Make the Rice Krispy treats: Brown the butter in a large nonstick saucepan over medium-low heat, being careful not to let it burn. Once it become fragrant and starts to brown, it’s ready.  Add marshmallows and stir until completely melted. Stir in Rice Krispies right in the saucepan with the marshmallows, and pour mixture into casserole dish. Press with wax paper to even out the surface.

Make the caramel: Combine butter, sugar, corn syrup, and sweetened condensed milk in a small saucepan over medium heat, stirring occasionally, until butter is melted.  Increase to medium-high and bring mixture to a boil.  Reduce to a simmer, stirring constantly until the mixture thickens and becomes caramel-colored. Remove from the heat and add vanilla and sea salt and stir to incorporate. Pour over Rice Krispy layer, spread evenly with a spatula, and chill in the fridge until set (at least two hours).

Make the ganache: Melt chocolate chips, cream, and peanut butter in a small saucepan over low heat, stirring constantly. Pour over cooled caramel layer and chill at least 1 hour to overnight. Then cut into desired shapes.

 

 

Don’t mind if I Fondue!

Fondue!

A couple weeks ago I offered to cook dinner at my best friends house. As I left my apartment with all my ingredients, I  was still scrambling to pull together a dessert. Luckily I remembered I had bought some little fondue jars at  french market place earlier in the year (the French Farm has one great annual warehouse sale a year that shouldn’t be missed). I hand’t tried the fondue pots yet, but thought– it couldn’t turn out bad. I threw it in my bag, hit the grocery store for some berries, dried apricots, gluten free pretzels and gluten free shortbread cookies.

After dinner, I put this ceramic cup of chocolate in the microwave for 2 minutes, stirred it half way through, and it was done. I put out the cup of fondue and all the dippers out on the table and we were ready for dessert. It was DELICIOUS chocolate. I can’t believe I had waited so long to try this fondue cup!

You can sometimes find this item online, but, unfortunately, they are pretty expensive little pots if you’re not buying them direct from the market where I found mine.  I would suggest making a chocolate fondue the day before and refrigerating it until guests arrive. Then just microwave it after dinner as I did above.

Either way, I think that I am going to bring back fondue parties!It was such a fun (and easy) way to end our meal!

Here are 2 recipes I can’t wait to try:

http://food52.com/recipes/9557-coconut-cajeta-chocolate-fondue

http://www.foodandwine.com/recipes/spiced-chocolate-fondue

Bourbon Chocolate Meringue Cake

Flourless Chocolate Cake with meringue

I have been making flourless chocolate cakes since before I went gluten free– but now I find it to be the perfect cake to make for guests.  My favorite flourless chocolate cake is actually a recipe I picked up from a chef I worked for in New York. April Bloomfield’s Bourbon Chocolate Orange Cake is an amazing cake with just the right amount of flavor and kick  http://www.keyingredient.com/recipes/2571018/orange-bourbon-chocolate-cake/

When I saw the Martha Stewart’s Chocolate Meringue Cake, http://www.marthastewart.com/957253/chocolate-meringue-cake and learned I could marry two of my favorite desserts: flourless chocolate cake and hazelnut meringue. I was immediately hooked on making this cake.  What I find perfect about this cake is the juxtaposition of the dense flourless chocolate cake bottom and the light {somewhat whimsical} meringue topping.

To make my cake, I married April’s Bourbon Chocolate Orange cake with Martha’s Hazelnut Meringue Cake.

Bourbon Chocolate Meringue Cake 

INGREDIENTS

  • ½ cup tablespoons unsalted butter, plus more for pan
  • ½ lb bittersweet baking chocolate
  • 4 whole eggs
  • 2/3 cup granulated sugar
  • 3 TBSP bourbon
  • 1 orange, zested
  • 4 large egg whites
  • 1 cup superfine sugar

1.  Preheat oven to 325 degrees. Butter a 8-by-2-inch springform pan. Line bottom with parchment. Butter parchment. Set aside.

2.     Spread hazelnuts in a single layer on a rimmed baking sheet. Toast until fragrant and skins start to crack, 10 to 15 minutes. Remove from oven; rub vigorously with a clean kitchen towel to take off skins. Let cool; roughly chop. Set aside.

3.     Make cake batter: Melt chopped chocolate & butter in a double boiler, stirring until smooth. Mix in bourbon & orange zest; set aside. W/an electric mixer, beat eggs & granulated sugar in a bowl until mixture is thick & pale yellow ribbons form, about 6 minutes. Fold mixture into chocolate little by little. Spoon batter into prepared pan and Bake for 25 min. or until toothpick inserted in center comes out clean.

4.     Meanwhile, make meringue: Place remaining 4 egg whites  in a clean mixer bowl; using a clean whisk attachment, beat on high speed until frothy. With mixer running, slowly add superfine sugar; continue beating until stiff peaks form, about 8 minutes. Fold in chopped hazelnut.

5.     Remove cake from oven. Using an offset spatula, spread meringue mixture on top of cake, and return to oven. Bake until meringue is lightly browned and crisp, 25 to 30 minutes. Transfer pan to a wire rack; let stand 10 minutes. Run a knife around the edge of the cake to loosen, and release sides of pan. Let cool, about 30 minutes, before slicing and serving.

Flourless Chocolate Cake with MEringue 2

Coffee Cake

Coffee Cake

Whenever I am interested in taking a gluten-full recipe and making it gluten free, I look at 2 things.

First…

1.What words are used in the header of the recipe to describe it: Is the baked good described as cake-like or is it moist, is the inside dense or  is it light. Since gluten free baking can be somewhat dense, I definitely don’t want to start with a recipe that is described that way! I like to see “moist” or “light” in the header.

Then…

2. Are there actually ingredients in the baked good that make it light and moist like they described it: Things that are a good sign are sour cream and yogurt. Also, whipping egg whites folded into the batter is another good sign.

When I came across the Pioneer Woman’s Best Coffee Cake ever, I knew it would be a good recipe to test with gluten free flour. And, sure enough, the results were exactly as she said– The coffee cake, even when I substituted gluten free flour, was the BEST COFFEE CAKE EVER.

 The Best Coffee Cake Ever

adapted from Pioneer Woman

  • FOR THE CAKE:
  • 1-1/2 stick Butter, Softened
  • 2 cups (scant) Sugar
  • 3 cups Gluten Free Flour, Sifted
  • 4 teaspoons Baking Powder
  • 1 teaspoon Salt
  • 1-1/4 cup Whole Milk
  • 3 whole Egg Whites, Beaten Until Stiff
  •  FOR THE TOPPING:
  • 1-1/2 stick Butter, Softened
  • 3/4 cups Flour
  • 1-1/2 cup Brown Sugar
  • 2 Tablespoons Cinnamon
  • 1-1/2 cup Pecans, Chopped

Preparation Instructions

Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. Beat egg whites and set aside.

Cream butter and sugar. Add flour mixture and milk alternately until combined. Don’t overbeat. Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9 x 13 (or LARGER!) baking pan. A cake pan with higher sides would be best.

In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top.

Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm—delicious!

Contigo, Austin

Peppermint Ice Cream at Contigo

After reading about Contigo in so many national magazines,  I was excited to finally make it there on a recent trip to Austin. The food was so so good and lived up to all the hype that it has been getting.  Unfortunately, I couldn’t have any of the listed desserts on the menu …. but, I was able to have a scoop of their homemade peppermint ice cream.  Just from one bite I knew it was real peppermint and not a fake peppermint oil. yum.

Elizabeth Street Cafe, Austin

Macaron from Elizabeth ST.

#thankgoodnessmacaronsareglutenfree

While in Austin over New Year’s I visited my favorite restaurant- Elizabeth Street Cafe. The Vietnamese food and desserts they serve are delicious; One of their specialties are macarons and I can’t leave there with out having at least one macaron {I think this flavor was coffee and vanilla}! Also, did I mention that most of their menu is gluten free. Here are some photos of what I had for lunch. Be sure to stop there the next time you’re in Austin- the whole restaurant is just precious.

       Spring Rolls       Ban Xaeo

cappucino at eliz street