Desserts

Classic Shortbread/Sugar Cookies~

                                   

Makes 48 but I often cut it in half, otherwise you'll be eating cookies for weeks...which may not be a bad thing.  :)

4 sticks butter
1 1/2 cup sugar
2 eggs
2 tsp. vanilla
3 1/4 cup white rice flour + more for dusting counter
1 1/2 cup cornstarch
1 1/4 cup potato starch flour
2 tsp. salt
1 tsp. xanthan gum

1. Preheat oven to 350
2.  Using mixer, cream the butter and sugar on medium until light & fluffy. 

3.  Add the eggs one at a time then add vanilla
4.  In a separate bowl mix all the dry ingredients then slowly add in until all ingredients are combined.
5.  Divide into several balls and refrigerate for 1/2 hour.
6.  Dust counter or rolling board with flour, generously.  Press the ball flat w hands first then roll dough out.  Directions say to 1/4 inch, but I like them thicker.  Using favorite cookie cutters, cut out cookies and place on greased cookie sheet about 1 inch apart.
7.  Bake for 12 to 14 minutes  (12 minutes worked great, but all ovens cook differently)  Cookies are done when they are golden brown around the edges.  Let them cool then ice with your favorite icing!  I use the powdered sugar icing below...nam, nam, nam!  Now I want cookies!!!!  :)
 

Powdered Sugar Icing:
3 cups powdered sugar
1/3 cup melted butter
2 tsp vanilla
1-2 tbsp milk



Chocolate Chip Cookies~


3/4 cup butter, softened
1 1/4 cups packed brown sugar
1/4 cup white sugar
1 tsp vanilla extract
1 egg
1 1/4 cup rice flour
1/2 cup tapioca flour
1/2 cup potato starch flour
1 tsp xanthan gum
1 tsp baking soda
1 tsp baking powder
1 tsp salt
12 ounces semisweet chocolate chips

Preheat oven to 375 degrees. Prepare a greased baking sheet.


In a medium bowl, cream butter and sugar. Gradually add egg and vanilla while mixing. Add in flours, baking soda, baking powder, and salt. Stir into the butter mixture until blended. Finally, stir in the chocolate chips.


Using a teaspoon, drop cookies 2 inches apart on prepared baking sheet. Bake in preheated oven for 6 to 7 minutes or until light brown. Let cookies cool on baking sheet for 2 minutes before removing to wire racks.  I prefer these to gluten cookies....seriously.   Tip: Try not to eat ALL the dough before baking at least a few.  :)
Another tip, a real one: The dough freezes great if you roll it into a tubular shape and wrap in wax paper. 


Chocolate Brownies~

5 ounces dark chocolate (I just melt 1/2 a bag of 12 oz semi sweet chocolate chips)
1/2 cup coconut oil
1 cup plus 2 tablespoons light brown sugar
1/2 cup almond meal (I find rice flour works fine)
1/4 cup brown rice flour or sorghum flour
1/2 tsp. salt
1/4 tsp. baking soda
2 eggs
1 tbsp. vanilla

Preheat the oven to 350ºF. Line an 8x8-inch square baking pan with foil and lightly oil the bottom.

Melt the dark chocolate and coconut oil in a saucepan over low heat, gently stirring.
In a mixing bowl whisk together the brown sugar, flours, sea salt and baking soda.  Add the eggs, vanilla and melted dark chocolate mixture. Beat on low-medium for two minutes, until the batter begins to come together. At first it will seem thin, like cake batter, but keep beating until it thickens and becomes smooth and glossy.

Spread the batter into the prepared baking pan. Even out the batter with a (silicone spatula.  If desired, sprinkle the top with some chocolate chips and press in slightly.

Bake in the center of a preheated 350 degree oven for 32 to 35 minutes, or until the brownies are set. The top will crack.
Cool on a wire rack; and remove the cooled brownies from the pan by gripping the foil edges and lifting the brownies out as a whole.
Chill for an hour before cutting. (Though warm and gooey is really divine, if you don't mind them falling apart.)

*Recipe compliments of the Gluten Free Goddess!  The best brownie recipe I've found!  Thank you!  :)

 Chocolate Zucchini Bread~


3 eggs + 1 egg white
1 cup oil (or 1/2 cup applesauce and 1/2 cup oil~ works just as well)
2 tsp. vanilla
2 cups sugar
3 cups finely grated zucchini

1 1/2 cups rice flour
1/4 cup potato starch flour
1/3 cup tapioca flour
1/4 cup cornstarch
2 1/2 tsp. xanthan gum
1/2 cup unsweetened cocoa
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. salt
1/4 tsp. baking powder
1 cup chocolate chips

Mix this all together in this order, divide into two 9x4 inch pans and bake 50-55 minutes at 350 degrees.  Makes 2 loaves or 2 dozen cupcakes.  Incredible...seriously!!    OR for cupcakes, cook for 20 minutes in greased cupcake pans and top with vanilla icing.  My kids LOVE them, plus they get a shot of zucchini in there for their birthdays and are none the wiser.  :)

P.S.  The cupcakes freeze well too, with frosting on them and all~ I keep a batch in the freezer for when there is a birthday party at my kid's school.

Pie Crust~

Tastes delish with apples, blueberries, any fruit really.  Enjoy!!  :)

2 1/2 cups rice flour
2/3 cup potato starch flour
1/4 cup cornstarch
1 tbsp honey
1 tsp salt
1/4 tsp baking powder
2 tbsp sugar
8 tbsp butter
8 tbsp oil
2 eggs
2 tbsp cold water
3 tsp vinegar

Just mix it all together and chill for 1 hour in fridge.  You can roll it out and attempt to transfer into pie dish, I just use my hands and mash it flat and bit by bit piece it into the dish.  Works great!  Enough for bottom crust and top.  Cook on 375 for approx. 50 minutes or until golden brown.   Yummy!!  :)



Coffee Cake~
So simple, easy to make with kids, and one of our absolute favorites.  :)

Batter:

1/2 cup white sugar
1/4 cup applesauce
1/4 cup oil
1 egg
1/2 cup milk
1 1/2 cup white rice flour
2 tsp. baking powder
1/2 tsp. salt

Topping:
1/2 cup brown sugar
2 tbsp. white rice flour
2 tsp. cinnamon
2 tbsp. melted butter

Simply combine the batter, pour into a greased 9 inch pan, and top with...well...the topping.  :)  Bake at 375 for 25-30 minutes.   

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