Gluten-free Chocolate Chip Cookie Bowls

Wednesday, April 30th, 2014

 

I came across the greatest bakeware invention — a cookie bowl pan!  It enabled me to create these fabulous cookie bowls.   I filled them with ice cream and poured chocolate sauce over the top.
Voila! A quick and elegant dessert in less than 20 minutes.  The new Cookie Bowl Pan can be ordered at:  (click here) Sur La Table. 

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Here is the recipe:

Gluten-free Chocolate Chip Cookie Bowls

1 package The Pure Pantry gluten-free chocolate chip cookie mix (click here to purchase)

3/4 cup butter or butter alternative (such as Coconut Butter — click here for product)

1 egg or equivalent amount of egg replacer

1 tablespoon good quality vanilla

Preheat oven to 350 degrees.  Using electric mixer, cream together butter (or butter alternative) and egg (or egg replacer) until well blended.  Mix in vanilla.  Add contents of package.  Mix well with electric mixer until all ingredients are combined.   Place covered bowl with dough in refrigerator for 15 minutes.

Roll out dough on generously-floured surface  (you can use rice flour or The Pure Pantry gluten-free All Purpose Baking Mix) to ¼-inch thickness. Cut 5-inch circles from dough. Drape one circle over each cup bowl of pan, pressing to form smooth surface.

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Bake 12–14 minutes or until cookie cups are firm and golden brown. Cool on pan over a cooling rack for 5 minutes. Gently loosen bottom edges of cookies, remove from pan and let cool completely. Wash, dry and spray pan; repeat with remaining dough.

Let cookie bowls cool completely.  Fill with ice cream and/or fresh strawberries, top with chocolate sauce and/or whipped cream.

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All photos credited to Sur La Table, www.surlatable.com

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Marbled Pumpkin Brownies

Saturday, September 29th, 2012

 

 

Here is a delicious twist on a traditional brownie.  The pumpkin and hazelnuts give them a definite “fall” flavor.

Gluten-free/Dairy-freeGluten-free Marbled Pumpkin Muffins

8 tablespoons (1 stick) unsalted butter, plus more for pan
6 ounces bittersweet chocolate, chopped
2 cups All-Purpose Baking Mix from The Pure Pantry
1 3/4 cups sugar
4 large eggs
1 tablespoon pure vanilla extract
1 1/4 cups solid-pack pumpkin
1/4 cup vegetable oil
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup chopped hazelnuts or other nuts (optional)

Instructions:

  1. Preheat oven to 350 degrees. Butter a 9-inch square baking pan or dish.
  2. Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.
  3. Beat sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment until fluffy and well combined, 3 to 5 minutes. Beat in All-Purpose Baking Mix.
  4. Divide batter between two medium bowls (about 2 cups per bowl). Stir chocolate mixture into one bowl. In other bowl, stir in pumpkin, oil, cinnamon, and nutmeg. Transfer half of chocolate batter to prepared pan smoothing top with a rubber spatula. Top with half of pumpkin batter. Repeat to make one more chocolate layer and one more pumpkin layer.
  5. With a small spatula or a table knife, gently swirl the two batters to create a marbled effect. Sprinkle with nuts (optional)
  6. Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack. Cut into 16 squares.

Gluten-free Valentine’s Day Cookies | Linzer Hearts

Thursday, February 16th, 2012

 

Gluten-free Linzer Heart Cookies

These elegant and tasty treats are easy to prepare for Valentine’s Day or really any day.

Ingredients:

1 package gluten-free Organic Sugar Cookie Mix from The Pure Pantry

½ cup butter or butter substitute, such as Earth Balance Buttery Spread

1 large egg  (or egg replacer)

2 teaspoons vanilla

½ cup seedless raspberry jam

½ cup sifted confectioner’s sugar, optional

Preheat oven to 350˚.  Follow directions on package to create sugar cookie dough.   Pat dough into disk and refrigerate for 30 minutes.  Remove dough from refrigerator.  Prepare a work surface with waxed paper dusted with gluten-free flour.  Dust rolling pin with gluten-free flour.  Place dough on waxed paper and roll out to ¼” thickness.  Cut 20 cookies with 2 inch diameter scalloped circle cookie cutter.  Cut the center of 10 cookies with a small heart or star cookie cutter to create a window.   In the center of each of the 10 cookies that do not have a window, place 1 teaspoon raspberry jam.  Place on top of the jam a cookie that has a window cut out to create a sandwich.    Bake at 350˚ for 10 minutes.  Remove from oven and let cool on cookie sheet.  Lightly dust with confectioner’s sugar if desired.

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Gluten-free Pecan Tassies, Almond Snow Balls and Linzer Cookies

Monday, December 19th, 2011

One Dough – Three Easy Cookies

Here is a simple way to make a variety of Christmas cookies with one dough base.  To the base you will add various ingredients to create 3 different cookies: Pecan Tassies,  Almond Snowballs and Linzer Tarts.

Basic Dough:

Ingredients: 3 packages Organic Sugar Cookie Mix from The Pure Pantry

1 ½ cups organic unsalted butter or butter substitute such as Earth Balance Buttery Sticks

3 large organic eggs

2 tablespoons vanilla extract

Using electric mixer, cream butter.  Add eggs and vanilla.  Stir in contents of sugar cookie packages and mix for about 1 minute.  Remove dough from bowl and divide into 3 equal parts and cover with waxed paper.  Dough can be refrigerated for up to 3 days or frozen for 2 weeks.

Pecan Tassies

Makes 16 cookies

Ingredients

1 portion of prepared Sugar Cookie dough (from 1 package of Organic Sugar Cookie Mix from The Pure Pantry)

3 tablespoons unsalted butter, at room temperature

1/4 cup packed light-brown sugar

1 large egg

2 tablespoons raw agave nectar, such as Nature’s Agave Raw variety

2 teaspoons vanilla extract

1/4 teaspoon salt

3/4 cup pecans, toasted and coarsely chopped

1. Preheat oven to 350 degrees. Roll dough into sixteen 1-inch balls, and press into bottoms and up sides of cups of mini-muffin tins.

2.     Make the filling: Cream butter with brown sugar in mixing bowl.  Add egg and mix until combined.  Add agave, vanilla and saltand blend. Stir in chopped pecans. Spoon about 1 1/2 teaspoons filling into each muffin cup.

3.     Bake pecan tassies for 15 minutes, until golden brown. Let cool completely on wire rack. Can be stored in single layers in airtight containers up to 3 days or frozen for up to 2 weeks.

 Almond Snowballs

                                                                                                                                                      Makes Makes 18 cookies

Ingredients

1 portion prepared Sugar Cookie dough (from 1 package of Organic Sugar Cookie Mix from The Pure Pure Pantry)

½ cup almond flour2 teaspoons almond extract

½ cup finely chopped blanched almond

2 cups confectioners’ sugar, for dusting cookies

1.     Place sugar cookie dough in bowl of electric mixer fitted with paddle attachment.  On low setting add almond flour, almond extract and chopped almonds.

2.     Remove dough from bowl and form a ball.  Cover with plastic wrap and refrigerate for 30 minutes.

3.  Preheat oven to 350 degrees.  Place parchment paper on cookie sheet or grease cookie sheet.    Remove dough from refrigerator.  Using about 1 tablespoon of dough, roll into balls to form 18 cookies.  Place on cookie sheet 1 inch apart.    Bake for 15 minutes, until golden brown.

4.     Remove cookies from oven and let cool for 3 minutes.  Place half the confectioners’ sugar in a 9 x 12 baking pan.  Place warm cookies in baking pan and put remaining sugar on top.   Roll cookies in sugar to coat and let them cool in the sugar for an additional 30 minutes. Remove cookies, shake off excess sugar, and place in air tight container.

Raspberry Linzer Cookies

 

Makes 10 cookies

Ingredients

1 portion prepared Sugar Cookie dough (from 1 package of Organic Sugar Cookie Mix from The Pure Pantry)

½ cup seedless raspberry jam

½ cup confectioners’ sugar for dusting cookies

1.  Preheat oven to 350 degrees.  Prepare a work surface with waxed paper dusted with gluten-free flour. Dust rolling pin with gluten-free flour.

2.     Place dough on waxed paper and roll out to ¼” thickness. Cut 20 cookies with 2 inch diameter scalloped circle cookie cutter. Cut the center of 10 cookies with a small heart or star cookie cutter to create a window. In the center of each of the 10 cookies that do not have a window, place 1 teaspoon raspberry jam. Place on top of the jam a cookie that has a window cut out to create a sandwich. Bake at 350˚ for 10 minutes.

3.     Remove from oven and let cool on cookie sheet. Lightly dust with confectioner’s sugar if desired.

Twelve Days of Christmas | Day 12 | Chocolate Raspberry Mini Cupcakes

Tuesday, December 13th, 2011

Twelve Days of Christmas | Day 12 | Chocolate Raspberry Mini Cupcakes

Chocolate Raspberry Mini Cupcakes

Gluten-free/Dairy-free Options

Makes 60 mini cupcakes

Ingredients

1 package gluten-free Dark Chocolate Cake mix from The Pure Pantry

2 eggs

½ cup vegetable oil

1 cup hot water

Filling

2/3 cup raspberry jam

Ganache and Garnish

6 oz dark chocolate, chopped

2/3 cup whipping cream or for dairy-free option, use So-delicious coconut creamer

1 tablespoon raspberry-flavored liqueur, such as Chambord

Fresh raspberries for garnish

White chocolate snowflakes (1/2 cup white chocolate chips) optional

1. Preheat oven to 350°F.  Place miniature paper baking cup in each of 60 mini muffin cups. Make cake batter as directed package using two eggs, ½ cup oil and 1 cup hot water.  Fill muffin cups three-fourths full (about 1 heaping tablespoon batter each).

2. Bake 10 to 15 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove from pans to cooling racks. Cool completely, about 30 minutes.

3.Place chocolate in medium bowl. In 1-quart saucepan, heat whipping cream just to boiling; pour over chocolate. Let stand 3 to 5 minutes until chocolate is melted and smooth when stirred. Stir in liqueur. Let stand 15 minutes, stirring occasionally, until mixture coats a spoon.

4. Meanwhile, by slowly turning end of round handle of wooden spoon back and forth, make small, 1/2-inch-wide indentation in center of top of each cupcake, not quite to bottom.

5. Spoon jam into small re-sealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off 1 corner of bag. Insert tip of bag into opening in each cupcake; squeeze bag to fill opening.

6. Spoon about 1 teaspoon ganache onto each mini-cake. Garnish each with raspberry or white chocolate snowflake.   To make white chocolae snowflakes, melt 1/2 cup white chocolate chips in a doulble boiler.  Place melted chocolate in a pastry bag fitted with plane tip.  Create snowflakes on waxed paper or parchments paper.  Place in freezer for 10 minutes.  Remove carefully and place on top of  cupcakes. Store loosely covered.

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Twelve Days of Christmas | Day 11 | Almond Wreaths

Monday, December 12th, 2011

 

Twelve Days of Christmas | Day 11 | Almond Wreaths

Makes 24 cookies

Ingredients:

1 cup butter or butter substitute

2 eggs

3 tablespoon rice milk or regular milk

1 teaspoon almond extract

1 package organic, gluten-free Sugar Cookie Mix from The Pure Pantry

Instructions:

Preheat oven to 350 degrees.  Cream butter or butter substitute in mixing bowl with electric mixer.  Add eggs, milk and almond extract and blend on low speed.  Slowly add sugar cookie mix.   Continue mixing until dough in blended together. 

If using a cookie press, place portion of dough in cookie press and form wreath shaped cookies, one inch apart, on cookie sheet covered with parchment paper. 

If forming wreaths by hand, chill dough for 10 minutes.   Remove from refrigerator.  Using about 1 tablespoon dough, roll into 3 inch long rope.  Bring ends together to form a wreath.  Repeat to make remainder of cookies.

Bake cookies  for 10 minutes.  Remove from oven and dust with confectioner’s sugar.  Let cool completely before removing from cookie sheet.

Twelve Days of Christmas | Day 10 | Peppermint Ice Cream Sandwiches

Sunday, December 11th, 2011

 

Twelve Days of Christmas | Day 10 | Peppermint Ice Cream Sandwiches

Ingredients:

 ½ cup unsalted butter or Earth Balance butter substitute, room temperature

2 large organic eggs, or equivalent egg replacer

2 teaspoons pure vanilla extract

1 teaspoon of peppermint extract

1 package Sugar Cookie Mix from The Pure Pantry

¾ cup unsweetened cocoa powder

1 pint vanilla ice cream or Coconut Bliss Vanilla Ice Cream (dairy-free)

½ cup crushed gluten-free candy canes or crushed gluten-free peppermint candy

Instructions:

In a large bowl, cream the softened butter, using an electric mixer.  Add the eggs, vanilla and peppermint extracts.  Slowly incorporate the Sugar Cookie mix  and cocoa powder into the batter.  Scape the dough  from sides unti lwell incorporated.  Gather dough into 2 flattened discs, wrap the discs in plastic wrap and refrigerate for 15 minutes.

Preheat oven to 350 degrees.  Roll out the chilled dough on a work surface, covered with rice flour or corn starch, to a 1/8” thickness.  Cut out circles, using a 3” round  scalloped cookie cutter.  Place the cookies on a parchment paper lined baking sheet, spaced several inches apart.  Bake for 10-12 minutes.  Transfer the cookies to a baking rack to cool completely.

Crush the peppermint candy in a plastic bag using a mallet or rolling pin. 

Remove vanilla ice cream from freezer.  Place ice cream in large mixing bowl.  Using a large fork, press half the peppermint candy into the ice cream.  Place bake in freezer until cookies are cooled.

Remove ice cream from freezer and let sit for about 5 mintes, until soft enough to spread but not too melted.  Spread about two tablespoons peppermint ice cream on one cookie and place other cookie on top to create a sandwhich.  Roll edges in crushed peppermint.  Place fnished sandwiches on a small cookie sheet in freezer for 15 minutes or until ready to serve.

Twelve Days of Christmas | Day 9 | Lemon-Ginger Pinwheels

Saturday, December 10th, 2011

Twelve Days of Christmas | Day 9 | Lemon-Ginger Pinwheels

The combination of ginger, molasses and tart lemon creates a delicious burst of flavor in your mouth!

Lemon-Ginger Pinwheels

Gluten-free with Dairy-free options

Ingredients:

1 1/2 cups butter or butter substitute

2 eggs or equivalent egg replacer

2 packages organic, gluten-free Sugar Cookie Mix from The Pure Pantry

1 teaspoon lemon rind

2 teaspoons lemon juice (reserve additional juice for lemon glaze)

1/8 teaspoon salt

2 tablespoons molasses

1/4 teaspoon cinnamon

1/4 teaspoon ginger

1/4 teaspoon cloves

Lemon Glaze:

1 cup confectioner’s sugar

2-3 tablespoons lemon juice

1.  In large mixing bowl, cream butter or butter replacer with electric mixer. Add eggs or egg replacer and blend to combine.  Add two packages of Sugar Cookie Mix and blend on low speed.  Divide dough into two equal portions, keeping one portion in the bowl and placing the other portion aside on waxed paper.

2.  Add 1 teaspoon lemon rind, 2 teaspoons lemon juice and 1/8 teaspoon salt to dough and blend until combined.  With hands form into ball and flatten to disk. Cover with waxed paper and refrigerate.

3.  Place remaining dough in bowl. Add molasses, cinnamon, ginger and cloves and beat until blended. With hands form into ball and flatten to disk. Cover with waxed paper and refrigerate for 10 minutes.

4.  To make the pinwheel: roll lemon and ginger dough separately making two 10 x 8″ rectangles. Place the ginger dough onto the lemon dough and roll up from one of the long sides pinching edges to seal.  Wrap in clear plastic wrap and chill for 1 hour (or up to 24 hours).

5.  Remove dough from refrigerator.  Cut into 1/4-inch slices. Place 1 inch apart on a cookie sheet lined with parchment paper.  Bake until lightly browned on lemon section.  Cool on cookie sheet for 3-5 minutes before moving to a wire rack to cool completely.

6.  For lemon glaze: mix powdered sugar reserved lemon juice.  Spread on top of cookies and let dry.

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Twelve Days of Christmas | Day 8 | Cinnamon Stars

Wednesday, December 7th, 2011

Tweleve Days of Christmas | Day 8 | Cinnamon Stars

Ingredients

3/4 cup butter or butter alternative such at Earth Balance Coconut Spread

1 egg or equivalent egg repalcer

1 tablespoon ground cinnamon

1 teaspoon vanilla

1 tablespoon black strap molassas

1 package Organic Sugar Cookie Mix from The Pure Pantry

1/2 cup finely chopped slivered almonds, optional, for decorating tops of cookies

Dairy/Casein Free (vegan) Vanilla Icing

1 tablespoon Earth balance margarine (Earth Balance Coconut Spread)

2 tablespoons cold water

1 tablespoon vanilla

1 tablespoon agave nectar

1 box confectioner’s  sugar

Instructions

1.  Preheat oven to 350 degrees.  Cover two cookie sheets with parchment paper.   Using electric mixer, cream together margerine and egg.  Mix in cinnamon, molasses and vanilla.  Add sugar cookie mix and blend on low speed until combined. 

2. Remove dough from bowl and separate into two balls.  Pat into disks and wrap with waxed paper.  Refridgerate for 30 minutes.

3. Remove dough from refridgerator.  Prepare a work surface with waxed paper dusted with gluten-free flour.  Dust rolling pin wtih gluten-free flour.  Place one disk on waxed paper and roll out with rolling pin to 1/4 inch thickness.  Cut with  star shaped cookie cutters.  Carefully remove cut out cookies with metal spatula and place on cookie sheet.  Bake for 10-12 minutes or until golden brown.  Let cool.

4.  Prepare icing recipe.   In a large mixing bowl  cream margarine, add cold water, vanilla,  and agave.  Sift into bowl 1 box confectioner’s sugar.  Blend on low speed until combined.  If too dry add 1 teaspoon cold water.  If too wet, add 1 tablespoon more sugar. Spread each cookie with a thin layer of frosting.  Sprinkle chopped slivered almonds on top if desired.  Let dry completely and store in airtight container.

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Twelve Days of Christmas | Day 7 | Gluten-free Chocolate Peppermint Cookies

Sunday, December 4th, 2011

 

Twelve Days of Christmas | Day 7 | Chocolate Peppermint Cookies

 

This is my favorite holiday treat — its like Peppermint Bark in a cookie!  Developed by Cathy Asman, a wonderful baker, former employee and friend.

Ingredients:

 ½ cup unsalted butter or Earth Balance butter substitute, room temperature

2 large organic egg, or equivalent egg replacer

2 teaspoons pure vanilla extract

1 teaspoon of peppermint extract

1 package Sugar Cookie Mix from The Pure Pantry

¾ cup unsweetened cocoa powder

18 ounces white chocolate chips

½ cup crushed gluten-free candy canes or crushed gluten-free peppermint candy

Instructions:

In a large bowl, cream the softened butter, using an electric mixer.  Add the egg, vanilla and peppermint extracts.  Slowly incorporate the Sugar Cookie mix  and cocoa powder into the batter.  Shape the dough  from sides unti lwell incorporated.  Gather dough into 2 flattened discs, wrap the discs in plastic wrap and refrigerate for 15 minutes.

Preheat oven to 350 degrees.  Roll out the chilled dough on a work surface, covered with rice flour or corn starch, to a 1/8” thickness.  Cut out circles, using a 3” round cookie cutter.  Place the cookies on a parchment paper lined baking sheet, spaced several inches apart.  Bake for 10-12 minutes.  Transfer the cookies to a baking rack to cool completely.

Crush the peppermint candy in a plastic bag using a mallet or rolling pin.  Melt the white chocolate in a double boiler over low heat, stirring constantly.

When the cookies have cooled, spread white chocolate on top of cookies and sprinkle with crushed peppermint candy.  Let dry completely before storing in airtight container.

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