dessert

Chocolate Chip Cookies (Gluten Free & Delicious!)

Posted on Updated on

DSC06165One of my favorite go-to recipes for my husband, for friends, and for events is Tollhouse’s chocolate chip cookie recipe. I cannot tell you how many batches upon batches of cookies I have made in the past several years with that recipe! It always gets rave reviews and I always have to confess that it is no recipe concoction of my own! After I decided to bid gluten adieu, I tried the recipe using King Arthur’s GF multi purpose flour (& no xanthan gum, mind you) and ended up making some flat cookie patties! Ha! They tasted great, but sorely lacked dimension.

A close friend of mine, Enrica, sends me a lot of great gluten-free dessert pins, for which I am so thankful! One of the recipe pins she recommended a while ago was a recipe for chewy gluten-free chocolate chip cookies. What!? I was hesitant for a moment, breaking away from my tried & true Tollhouse recipe (I am still determined to make it work!), but I’d decided to try it. I purchased some gluten free oats, put them in my Ninja blender, and decided to try these out.

Note: Bob’s Red Mill does make a gluten free oat flour, but once I found out that oat flour is just oats ground into a powder, I decided to do it myself. It ended up being much less expensive & more economical for me to purchase a 2 pound bag of oats versus a 1 pound bag of oat flour. Tip: Bob’s Red Mill offers a $1 off coupon. Click here to access it!

DSC06153

The recipe was certainly easy, didn’t call for other flours, and required no xanthan gum. And the taste of the cookies – outstanding! The texture was assuredly different from the Tollhouse cookies due to the oats, but I didn’t care – they were delicious! They passed the husband test too! I brought some to our church for our staff and they enjoyed them as well. I have made them a few of times since the first, sending some to my family and they were a hit with them too. These cookies are not ‘good for gluten-free’; they’re just good!

DSC06168

The only thing I would do different is refrigerate the dough, but that’s it! Even without chilling the dough, they came out wonderfully!

A Sweet Treat: Pecan Bars

Posted on

I discovered this recipe a few years ago on a show I used to watch on Food Network – 5 Ingredient Fix, a show hosted by Claire Robinson. Her show caught my attention because, as the title states, she makes various recipes (appetizers, drinks, entrees, snacks, etc.) just using 5 ingredients! The bars are so easy to make and have always been a hit every time I have made them. It’s like a pecan pie in bite sized pieces! I usually cut mine afterward with a pizza cutter. It makes it a lot easier versus using a knife to cut the individual bars.

Pecan bars
Pecan bars

With that said, here is the recipe, no modifications needed! You can view the recipe on the Food Network website as well – Pecan Bars Recipe.
Crust:

1 1/2 sticks (3/4 cup) cold unsalted butter, cubed, plus more for dish
1 1/2 cups unbleached all-purpose flour
2/3 cup light brown sugar
1 teaspoon kosher salt

Filling:

1 stick (1/2 cup) unsalted butter, softened
1 cup light brown sugar
Pinch salt
1/3 cup light corn syrup
1/4 cup unbleached all-purpose flour
3 cups coarsely chopped pecans

Directions

Preheat oven to 350 degrees F.

Line a 13 by 9-inch baking dish with foil allowing an overhang about 2 inches off the sides. Butter the foil. (Jenn’s notes: very important step!)

In a food processor, blend together flour, sugar, butter and salt until the mixture resembles coarse sand. Add 2 tablespoons cold water and mix until the dough just holds together. Press dough into bottom of buttered baking dish and bake in oven until golden in color, about 20 to 25 minutes.

Meanwhile, make the filling. In a stand mixer fitted with paddle attachment, add the butter, brown sugar and a pinch of salt and mix on medium speed until light and fluffy, about 3 minutes. Add the corn syrup, flour and pecans and mix until just combined. Spread the filling over the baked crust and bake until golden brown, about 30 to 35 minutes. Remove the dish from the oven and allow it to cool completely in the pan.

Remove from pan by pulling up the foil sides and putting it on a cutting board. Cut bars in desired size with a sharp knife and arrange them on a serving tray. Can be stored in an airtight container up to 2 days.

Recipe courtesy Claire Robinson, 2010

Behold!
Behold!