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.
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  -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