Wednesday, February 3

GF Thin Mint Cookies

GF deliciousness in a simple Thin Mint Chocolate Cookie. Fast and easy, literally a dump-together-and-bake it recipe.

I give Gobsmacked all the glory.  For years I have used her recipe to death.  If I had posted a note every time I used her recipe to make a version of her gf cookies, this blog would be subtitled "GF Oreo Obsession."  Pie crust, cake balls, torte, thin mints, standard oreos... I have even converted it to a mix for gifts with a note, "Just add a stick of butter and an egg for cookies."  Type oreo in the search bar of this site and you will get a sampling.

Gobsmacked's recipe really is great, but each time I use it, I have to remember all the tweeks I have made to the recipe to conform to my pantry stores and my quicker method of mixing. After so much modification, I think I can claim that this recipe is no longer original and it is enough different to be posted on my site without infringement. (This is also to help my Mom who can't seem to manage to find the recipe on its linked site.)

1 cup sugar
1/2 cup dutched cocoa (dutched is what makes cookies authentically dark, but you choose.)
1 1/4 cup g/f flour (I use my healthier grain mix--but I have used others successfully.)
1/2 teaspoon baking powder
1/2 teaspoon xanthan gum
1 teaspoon baking soda
1/4 teaspoon salt

Combine all the dry ingredients and set it to mix in the heavy duty mixer.  Add the following:

1 egg beaten, 1/2 cup butter softened, 1 tsp. vanilla.

Blend until the crumbly stuff coalesces into a big dough ball. I scoop out smaller balls with my melon baller and flatten with the bottom of a cup layer with plastic wrap to stop the sticking.  Bake at 350 for ten minutes. When they come out of the oven, give a final smash with the metal spatula (in UT called a hot cake turner).

Today I am making thin mints again.  I melt chocolate chips in the microwave, add a drop of essential oil (peppermint) and slather a layer over the bottom cookies.  Then I press them onto a layer of waxed paper so they pull off nicely when cool.  For the top accent, I use a baggie to melt more chocolate chips in the microwave to swirl over the tops.

Maybe next I could add a layer of caramel under the chocolate... Ah the GF Potluck and Christmas cookie exchange is coming!

Last posted 12-23-10

2008 memories:

I'm really into the gift a day during the holiday season. When one gets only one gift per day (like the Jewish tradition) rather than all of them at once, I find that I have the time to appreciate each one more. The first day I got a great pair of winter shoes, (I did order them myself, but still a gift!) the next day I purloined a beautiful neck scarf from the daughter (who will not need it in Hong Kong). I wore it all day and had to stave off people in Park City who tried to buy that piece of artwork right off my neck.

It's been delightful, but the best so far has been the gift from the college boy who made THIN MINTS! YES, the exact thing from the GIRL SCOUT COOKIE MEMORY!

They are delicious. He made them from the Oreo Cookie recipe, then dipped them in melted chocolate mixed with one half tsp. of peppermint extract.

I AM IN HEAVEN -- Happy Holidays!!!!

Tuesday, February 2

Easy GF Coconut Macaroons

Today's Holiday G-F Cookie Recipe is a

Salted Caramel Macaroon.  A creamy, salty caramel switch up on an old Holiday favorite:

After baking the standard mararoon cookie recipe, (below), while still warm, press a spoon in the centers for an indentation.  Fill the dip with caramel filling and wait to cool.  Sprinkle coarse sea salt atop.

 Caramel filling:      Use one or two of the Christmas caramels you can't stop making or a Kraft rip-off.  Microwave them for a moment to soften, then add a teaspoon of milk or cream to thin slightly.  Spoon a drop into the centers and cool.  After these cool, sprinkle coarse sea salt atop.

First posted 1-12-11 and again in 2012
Happy Valentines Day!!   Fast, easy and delicious 

Easy Coconut Macaroons

Great Grandma Bezzant made these for me for the holiday buffet. I love people who don't have this nasty disease, but still want me to feel loved.  My husband's 93 year old grandmother, even though she suffers from macro-degeneration and is legally blind, still makes the effort to study up on gluten-free and bakes these for me.

If  I ever grow up, I want to be just like her.

2 (8 oz.) pkgs. flaked coconut
1 (14 oz.) can sweetened condensed milk
2 tsp. vanilla
Mix all ingredients together and drop onto greased cookie sheet. Bake 10 to 12 minutes at 350 degrees. Let cookies set before removing from cookie sheet.

I halved the batch and it still makes a lot, (Particularly when you are the only coconut lover in the house.) Dipped in chocolate, these would make a delicious "Mounds" bar for Valentines.

...whatever am i going to do with a half can of sweetened condensed milk?

Monday, February 1

Celiac Podcast

I liked this podcast a lot.  I'm again becoming immersed in my disease.  Here we go.

Wednesday, January 27

G-F Christmas WAFFLE Love Copycat Recipe

Waffles for Christmas morning and although my regular recipe is delicious and easy, I thought that we needed something terrifically spectacular!   So it's Love.  Image result for waffle love truck

It's WAFFLE LOVE!  (See the facebook site for a delightful video of baking one.)

So here we go!  A g-f rip-off of my favorite food truck that once visited Tulsa. Article here:   I was so jealous of the guys gobbling one of their creations that I resolved there and then to make my own gluten-free!

Image result for waffle love truckThe secret to the love is that it's a DANISH WAFFLE called a LIEGE Waffle.   I think that means more fat and sugar than any other you have ever eaten!  But the secret is the large-grained sugar that crystalizes and puffs the dough into a thick, delightful and decadent crust.

If you get to Provo, Utah, I recommend going to their shop and enjoying the real thing.  They do gluten-free waffles at the store.  Meanwhile, at home we make our g-f version.
  • 3/4 cup warm milk
  • 1 1/2 teaspoons sugar
  • 2 teaspoons yeast
  • 2 large eggs, lightly whisked
  • 1/2 cup melted butter, softened
  • 1/4 cup honey
  • 1 Tablespoon vanilla
  • 2 cups gluten-free flour (I used my healthier grain mix)
  • 1 1/2 cup potato starch 
  • 1 teaspoon baking powder
  • 1/2 cup pearl grained sugar

  1. add the 1 1/2 teaspoons of sugar to the milk and water and add the yeast, stirring to combine. allow the yeast mixture to proof, or get foamy and puffy.
  2. in a large bowl, beat together the butter and the honey. add the eggs and vanilla. stir together and add the yeast mixture. Place in a standing mixer with the dough hook and add 2 cups of flour and the potato starch. mix until the dough is thoroughly incorporated, 
  3. Cover with plastic wrap and allow to rest for up to 4 hours on the counter, or up to 24 hours covered with plastic wrap in the fridge. the dough will need to sit on the counter and come back to room temperature before baking. Right before baking, fold in the pearl sugar. scoop into 8 to 10 balls and gently place on waxed paper to raise. 
  4. When the dough ball has rested for 15 minutes, pick up the paper and plop the dough off onto a medium hot, greased waffle iron.  Close and cook until golden brown and serve with nutella, butter, jam, or whipped cream and fresh berries.

    Image result for belgian pearl sugar