Chocolate Crinkle Cookies

 Ingredients 

3/4 cup cocoa powder

1 1/2 granulated sugar

1 1/2 brown rice flour*

2 teaspoon baking powder

1/4 teaspoon salt
1/2 cup vegetabe oil
3 egg
1 teaspoon vanilla

1/2 cup powdered sugar 

INSTRUCTIONS

• - In a medium bowl, whisk together cocoa powder, granulated sugar, flour, baking powder, and salt. Set aside.
  
• -Mix vegetable oil, eggs, and vanilla extract. Mix on low just long enough to break the egg yolks, about 10-15 seconds.
• 
  
  -Combine wet and dry ingredients.  Batter will be dark and sticky.
  
  
  • -Cover and chill cookie dough for at least 1 hour, ideally 4 hours, or up to overnight.
    
    
  • -Preheat oven to 350 degrees F. Line a baking with parchment paper. 
    -Place powdered sugar in a shallow bowl and keep it handy for the next step.cookie scoop and roll it into a ball. Drop ball in powdered sugar and toss to coat completely. 
    -Place sugar coated cookie ball on the prepared baking sheet. Repeat this step until all the cookie dough batter is used, spacing cookies 2 inches apart.
    
  • -Bake cookies for 10-13 minutes or until tops of cookies are lined with cracks 
    
    
    
    Adapted to be GF recipe from https://homemadehooplah.com/classic-chocolate-crinkle-cookies/#recipe
    
    
  
  
  
  
  
  
  
  
  
  

Chocolate Peppermint Log

Cake:

4 eggs, separated

1/2 cup sugar ( for with egg whites )

1 tsp vanilla

1/3 cup sugar (for with egg yokes)

1/3 cup unseated cocoa powder

1/2 cup brown rice flour

1/2 tsp baking powder

1/4 tsp baking soda

1/8 tsp salt

1/3 cup water

Peppermint Filling

1 cup heavy cream

1/4 powdered sugar

1/4 up crushed peppermint candy (candy cane works great)

Beat cream until thicker, add powdered sugar and peppermint candy. Beat until stiff. 

Chocolate Glaze

2 Tbsp butter 

2 Tbsp unsweeted cocoa and water

1 cup powdered sugar

1 tsp vanilla

Melt butter, add cocoa and water until thick. Cool until warm, add with sugar and vanilla. Make after cake is fully ready to be frosted

Instructions 

Preheat oven to 375 degrees.

Prepare a 15 1/2 x 10 1/2 jelly roll pan, or similar size pan. Line with parchment paper and spray with oil.

Beat egg whites until foamy, gradually add 1/2 cup sugar. Beat until stiff peaks form.

Beat egg yokes with vanilla on high speed about 3 minutes while gradually adding 1/3 cup sugar. Beat an additional 2 minutes. 

Combine dry ingredients. 

Add egg yoke to mixture and alternate with water. 

Fold chocolate mixture into egg whites 

Spread in prepared pan and bake for 12- 15 minutes or until top springs back when lightly touched. 

Lift cake by the parchment paper and while still warm/hot, roll into a spiral shape into itself. 

Prepare peppermint filling. 

Carefully unroll cake after it has cooled. It may crack a little bit, that's okay, it usually can be hidden with the chocolate glaze at the end. 

Spread filling the cake then roll back up. It shook make a spiral shape at the end.

Pour chocolate glaze (while glaze is warm) over cake. Decorate with crushed peppermint candy. 

Adapted to make Gluten Free, recipe originally from Nancy Dyksen

 

Gluten Free Pie Crust

Ingredients

• 1 1/2 cups (210 g) all purpose gluten free flour blend I used Krusteaz Gluten free flour blend plus 1/4 teaspoon xanthum gum

• 1/4 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 6 tablespoons (84 g) unsalted butter roughly chopped and chilled
• 1/2 cup (120 g) sour cream full fat, preferably, chilled
•  Ice water by the teaspoonful as necessary

Recipe makes one half of pie crust. 

Instructions

• In a large bowl, place the flour, xanthan gum, baking powder and salt, and whisk to combine well. Add the chopped and chilled butter, and toss to coat it in the dry ingredients. 
• Flatten each chunk of butter between your thumb and forefinger. Also can pulse it in the food processor to a coarse crumb. Add the sour cream, and mix to moisten the dry ingredients with the sour cream. The dough should be shaggy and somewhat crumbly. 
• Knead the dough together with clean hands until it begins to come together. Add ice water by the teaspoon only if necessary for the dough to hold together. 
• Roll out in-between two sheets of plastic wrap. fold in half lightly and chill in the refrigerator for 15-30 minutes before baking, to keep the butter cold before use.
  

  Adapted from Nicole Hunn Glutenfreeonashoestring.com

  
  

 Chocolate Zucchini Cake

INGREDIENTS

Cake:

• ▢ 2 cups brown rice flour
• 1/4 cup tapioca flour
• ▢ 1/2 cup unsweetened cocoa powder
• ▢ 1 teaspoon baking soda
• ▢ 1 teaspoon salt
• ▢ 1 3/4 cups granulated sugar
• ▢ 1 cup Canola oil
• ▢ 2 large eggs
• ▢ 1 teaspoon vanilla extract
• ▢ 1/2 cup buttermilk 
• ▢ 2 cups grated zucchini unpeeled
• ▢

Frosting:

• ▢ 3/4 cup (1 1/2 sticks) unsalted butter at room temperature
• ▢ 3 cups confectioner's sugar sifted
• ▢ 1/2 cup unsweetened cocoa powder
• ▢ 1 teaspoon vanilla extract
• ▢ 2-4 tablespoons whole milk

INSTRUCTIONS

• Preheat oven to 325 degrees. Spray a 9 X 13-inch baking pan with nonstick cooking spray. Set aside.
•  In a medium bowl, whisk together flour, 1/2 cup cocoa, baking soda, and salt. Set aside.
• In a medium mixing bowl, using an electric mixer, mix together the granulated sugar, and oil until well combined. Add eggs, one at a time, mixing well after each addition. Stir in vanilla.  Mix in dry ingredients, alternately with buttermilk in 3 additions, beginning and ending with dry ingredients. Stir in zucchini. Pour batter into the prepared baking pan. Even top of the batter with a small offset spatula.
• Place baking pan in preheated oven and bake for 40-45 minutes, or until the toothpick inserted in the center comes out clean. Allow cooling completely.
• Meanwhile, in a medium bowl, beat 3/4 cup butter until creamy. Add powdered sugar, and 1/2 cup cocoa together until well combined. Add 2 Tablespoons of milk and beat on medium speed for 2-3 minutes. Add milk as needed, 1 tablespoon at a time until desired consistency is reached.
  
  
  Adapted from 
  https://www.gonnawantseconds.com/chocolate-zucchini-cake/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=1114084988_54233214_107939 

Chocolate Cake

 Gluten Free Chocolate Cake 

Ingredients

For gluten free chocolate sponge:

• 2 cups + 3 tbsp (265 g) Brown Rice Flour
• 1/2 tsp xanthan gum
• 3/8 cup + 1/2 tbsp (50 g) cocoa powder
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 1/2 cups (300 g) granulated sugar
• 1/2 tsp salt
• 2 eggs, room temperature
• 1 cup + 2 tsp (250 mL) buttermilk*, room temperature
• 1/2 cup + 1 tsp (125 mL) canola oil
• 1/2 cup + 1 tsp (125 mL) hot brewed coffee
• 1/2 cup + 1 tsp (125 mL) boiling water

* If you don't have buttermilk on hand, just add a tablespoon or two of lemon juice to your milk and let stand until it curdles. 

Instructions

For gluten free chocolate sponge:

1. Pre-heat the oven to 350 ºF (180 ºC) and line two 9 inch round cake pans with greaseproof/baking paper.
2. In a large bowl, sift together the gluten free flour, xanthan gum, baking powder, baking soda and cocoa powder.
3. Add the granulated sugar and salt, and whisk well.
4. Add the eggs, milk and vegetable/sunflower oil. Whisk well, until you get a smooth cake batter.
5. Add the boiling hot water, and whisk until you get a runny cake batter with no lumps.
6. Evenly distribute the cake batter between the two lined cake pans, and bake in the pre-heated oven at 350 ºF (180 ºC) for about 30-35 minutes or until spongy to the touch and an inserted toothpick comes out clean.
7. Use the frosting of your choice, but allow to cool before frosting.

   
   

Storage:

1. The gluten free chocolate cake keeps well in the fridge, in a closed container or wrapped in cling film, for 3 - 4 days.

   
   

    Author and photo by Kat | The Loopy Whisk, with several adaptions by Karen Jacobs

Recipe by The Loopy Whisk (www.theloopywhisk.com).

Chocolate Chip Cookies

This is my go to chocolate chip cookie recipe. Which is simply an adapted version of the Tollhouse Cookie recipe. My favorite way is to make bars instead of cookies. I'll add pictures next time I make them!

• 2 1/4 cups  brown rice flour (can also do 2 cups brown rice and 1/4 cup tapioca flour if you have tapioca on hand)
• 1 teaspoon  baking soda
• 1 teaspoon  salt
• 1 tsp xanthum gum
• 1 cup (2 sticks)  butter, softened
• 3/4 cup  granulated sugar
• 3/4 cup  packed brown sugar
• 1 teaspoon  vanilla extract
• 2  large eggs
• 2 cups (12-oz. pkg.) semi sweet chocolate chips

Preheat oven to 375 degrees

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop* by rounded tablespoon onto ungreased baking sheets.

*best if chilled before putting on baking sheets.

Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. 

PAN COOKIE VARIATION (my favorite!) Preheat oven to 350° F. Grease 9x13 pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars. 

Carrot Zucchini Muffins

A great way to use up some summer zucchini! I often shred and freeze my zucchini and save for later if I can't use it all up in one batch. I portion it out into 3 cups, in a ziplock bag. So for this recipe I doubled it, and it was perfect for one 3 cup pouch. 

Ingredients

• 2/3 cup (156 ml) vegetable oil
• 2 large eggs
• 2/3 cup (133 g) granulated sugar
• 1/2 cup (100 g) light or dark brown sugar, packed
• 1 teaspoon vanilla extract
• 1 1/2 cup brown rice flour*
• 1/2 cup tapioca flour*
• 1/2 tsp xanthum gum
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 1/2 cups (160 g) finely shredded unpeeled zucchini, patted dry¹
• 1/2 cup (40 g) finely shredded carrot, patted dry¹
• optional: 2 tbs flaxseed

Instructions

1. Preheat oven to 375° F. Line a muffin pan with muffin liners and set aside.
2. In a medium bowl, mix together vegetable oil, eggs, granulated sugar, brown sugar and vanilla until well combined. Set aside.
3. In a large bowl, whisk together flour, baking soda, baking powder, salt and cinnamon. Add wet ingredients to the dry ingredients and stir until combined (be careful not to over mix). Add shredded zucchini and carrot, and stir until incorporated.
4. Use a spoon (or an ice cream scoop) to transfer batter into prepared muffin pan until each cup is about three-quarters full. Sprinkle with additional cinnamon sugar if desired². Bake at 375° F for 20 minutes, or until a toothpick inserted in the center of a muffin comes out with little to no crumbs.
5. Cool muffins in the pan for 3 minutes then remove muffins to a wire cooling rack. Serve warm or at room temperature. Store in an air tight container at room temperature for up to 5 days.
   
   
   *2 cups brown rice flour will also work*
   *adapted from https://www.ifyougiveablondeakitchen.com/2017/08/02/carrot-zucchini-muffins/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes Converted to be gluten free*