Gluten Free Chocolate Pecan Blondies

Makes about 20 blondies.

1 1/2 cups almond flour
6 tablespoons coconut flour
2 tablespoons arrowroot starch (cornstarch would work, too)
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 sticks unsalted butter, melted and cooled slightly
1 cup packed dark brown sugar
1/2 cup granulated sugar
2 large eggs, at room temperature
2 tablespoons pure vanilla extract
1 cup pecans, toasted and coarsely chopped
1 cup chopped dark chocolate (85%)

 1. Preheat oven to 350°.  Line a 9x 13 inch baking pan with foil. In a small bowl, whisk together almond flour, coconut flour, arrowroot, salt, baking soda, and salt.

2 In a large bowl, whisk together butter, brown sugar, and granulated sugar until combined. Whisk in eggs, one at a time and then add the vanilla. Carefully stir in the flour mixture and then fold in pecans and chocolate. Pour batter into prepared pan and smooth top.

3. Bake until set and a toothpick inserted into the center comes out with moist crumbs, 35 to 45 minutes. Cool in the pan on a wire rack. When cool, transfer to a cutter board and cut into squares.

Adapted from Food52. Taken directly from lovecommacake

FRENCH MACAROONS

Macaron Recipe with Icing

Macaron Batter

- 1 ¼ cups confectioners sugar
- 4 oz (1 cup) almond flour or finely ground almonds
- ¼ cup plus 2 tbsps egg whites at room temperature
- pinch of salt
- ¼ cup granulated sugar

Allow egg whites to thicken by leaving them uncovered at room temperature overnight.

On three pieces of parchment, use a pencil to draw 1-inch (2.5 cm) circles about 2 inches apart. Flip each sheet over and place each sheet on a baking sheet.

Push almond flour through a tamis or sieve, and sift icing sugar. Mix the almonds and icing sugar in a bowl and set aside. If the mixture is not dry, spread on a baking sheet, and heat in oven at the lowest setting until dry.

In a large clean, dry bowl whip egg whites with salt on medium speed until foamy. Increase the speed to high and gradually add granulated sugar. Continue to whip to stiff peaks – the whites should be firm and shiny.

With a flexible spatula, gently fold in icing sugar mixture into egg whites until completely incorporated. The mixture should be shiny and ‘flow like magma.’ When small peaks dissolve to a flat surface, stop mixing.

Fit a piping bag with a 3/8-inch (1 cm) round tip. Pipe the batter onto the baking sheets, in the previously drawn circles. Tap the underside of the baking sheet to remove air bubbles. Let dry at room temperature for 1 or 2 hours to allow skins to form.

Bake, in a 160C/325F oven for 10 to 11 minutes. Use a wooden spoon to keep the oven door slightly ajar, and rotate the baking sheet after 5 minutes for even baking.

Remove macarons from oven and transfer parchment to a cooling rack. When cool, slide a metal offset spatula or pairing knife underneath the macaron to remove from parchment.

Pair macarons of similar size, and pipe about ½ tsp of the filling onto one of the macarons. Sandwich macarons, and refrigerate to allow flavours to blend together. Bring back to room temperature before serving.

Italian Buttercream
(adapted from The American Boulangerie by Pascal Rigo)

- 2 egg whites (60 mL)
- 1/3 cup plus 1 tbsp granulated sugar
- 4 oz (½ cup) unsalted butter at room temperature, cut into slices

In an electric mixer bowl, whisk together the egg whites and sugar. Set the bowl over a pot of simmering water and heat the mixture, whisking often, for 3 to 5 minutes, or until it feels warm and sugar has dissolved.

Transfer the bowl to the electric mixer and whip warm egg mixture on high speed using the whisk attachment until stiff and shiny, 3 to 5 minutes. Add the butter, one slice at a time, and continue to mix until all the butter is thoroughly incorporated. Add any flavourings and refrigerate for 1 hour or until it becomes firm. The buttercream can be kept, covered and refrigerated for up to 1 week.

Chocolate Chip Cookies- Tana's fav.

* 1 1/4 c. sugar
* 1 1/2 c. firmly packed brown sugar
* 2 1/2 sticks butter, softened
* 3 t. vanilla extract
* 2 eggs
* 4 1/4 c. bread flour, you can use all purpose but bread flour makes them chewier
* 2 t. baking soda
* 1 t. salt
* 1 to 2 (12 ounce) bags semisweet/milk chocolate chips/chunks

Cream together butter, sugars, and vanilla. Add eggs, beat till smooth. In separate bowl, stir together flour, baking soda, and salt. Add to sugar mixture until just blended. Add chocolate chips. Bake at 375 for 9-10 minutes. Take out when still gooey in the middle - do not over bake. Makes 4 dozen.

Poppy's Chocolate Chip Cookies (from Tana)

Poppy’s Tana Chocolate Chip Cookies

Ingredients
2 cups sifted flour
½ tsp baking soda
1/2 tsp salt
1 cup packed brown sugar
1/2 cup white sugar
3/4 cup soft butter (don’t over heat, just melt)
1 egg
1 egg yolk
1 tablespoon vanilla extract
2 cups chocolate chips (can use less; also can add nuts and fewer or same amount of chips)

Preheat oven to 350

Sift together flour, baking soda and salt. Mix well and set aside.

In mixing bowl, mix brown and white sugars, add melted butter and cream well together; beat in 1 egg and 1 yolk and vanilla until just turns light and creamy; stir in choc chips (and nuts if any)

I use a mini ice cream scooper to get nice 2 ½ inch diameter cookies, the nice uniform size helps to insure all cookies on the sheet get cooked at about the same pace.

Bake for about 9 to 15 mins, depends on oven, don’t let them get too brown or golden, I like to take them out when the edges just start to turn golden but they still look just a little bit moist on the tops; you can always cook a little longer if not done enough; to me, if they come out of the oven a little crispy, they’re over cooked, I usually pull them when the almost look a little bit not fully cooked; after done and out of the oven, I tap the whole cookie sheet on top of the stove to get the cookie dough to sink in a little around the chips, makes nice cracks in the dough with scrumptious chips/nuts rising gloriously in the dough.

This recipe makes two oven rack size cookie sheets quantity of cookies.

Best eaten while warm or within 24 hours!!!!
Grandkids love them with milk almost as much as Poppy!!

Jacques Torres Chocolate Chip Cookies

I’ll have to try this sometime, but I’ll probably just use bitter sweet Choc Chips and maybe some semi-sweet ones mixed in like 50/50, I’m not going to get his special disks chocolate, I figure could roll the chips if you want the layered technique. But, I like the idea of chocolate chips rather than layers….

July 9, 2008
Recipe
Chocolate Chip Cookies
Adapted from Jacques Torres

Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling

2 cups minus 2 tablespoons
(8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
Sea salt.

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
Yield: 1 1/2 dozen 5-inch cookies.

Note: Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.

CHOCOLATE MINT SANDWICHES

makes 3 dozen cookies

FOR THE COOKIES
1 cup unsweetened Dutch-process cocoa powder
1/2 cup plus 2 tablespoons all-purpose flour
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
large egg, room temperature
Confectioners sugar. for work. surface

FOR THE GANACHE

1/4 cup heavy cream
6 ounces semisweet chocolate, very finely chopped
3/4 teaspoon peppermint extract

FOR THE GLAZE'
6 ounces semisweet chocolate, very finely chopped

1. Make cookies, Whisk together cocoa powder and flour in a
medium bowl; set aside. Put butter and granulated sugar in
the bowl of an electric mixer fitted with the paddle attachment.
Mix on medium-high speed until pale and fluffy. about 3 minutes.
Mix in egg until well blended. Reduce speed to low. Add
flour mixture: mix until just combined. Divide dough in half.
and shape each half into a disk: wrap in plastic. Refrigerate
until firm. about 1 hour (or overnight.).

2. Preheat oven to 350°. 'Transfer dough to a work surface
lightly dusted with confectioners' sugar. Roll out dough to 1/8
inch thick. Cut out cookies using a 2-inch round cookie
cutter, space 1/2 inch apart on baking sheets lined with parchment
paper. Repeat with remaining scraps of dough. Bake
cookies, rotating sheets halfway through until firm. 10 to 12
minutes. Let cool completely on sheets on wire racks.

3. Meanwhile, make ganache: Bring cream to a boil in a small
saucepan over medium-high heat. Add chocolate, Cook. stirring
constantly, until chocolate is smooth. Stir in peppermint
extract. Let cool slightly. 10 to 15 minutes.

4. Spoon 1 teaspoon ganache onto the bottom of 1 cookie:
sandwich with another cookie. Repeat with remaining cookies
and ganache. Refrigerate until firm. about 10 minutes.

5. Make glaze: Melt chocolate in a heat-proof bowl set over a
pan of simmering water. stirring constantly. Let cool
slightly. Dip I flat side of each sandwich into melted chocolate
to coat: gently shake off excess. Place sandwiches. chocolate
side up. on wire racks set over baking sheets. Refrigerate
until set. about 15 minutes. Sandwiches can be refrigerated
in a single layer in airtight containers up to 2 days.

CREAM CHEESE SWIRL BROWNIES

I've eaten these, they're pretty good, you don't really notice that its cream cheese, it just has a hint of tartness.

makes 9 large or 16 small squares

11 tablespoons unsalted butter, softened. plus more for pan
1 2/3 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
3/4 teaspoon coarse salt
1 cup packed light-brown sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
6 ounces cream cheese, room temperature
1/4 cup granulated sugar

1. Preheat oven to 325°. Line a buttered 8-inch square baking
pan with foil or parchment paper, allowing a 2- inch
overhang. Butter lining (excluding overhang); set pan aside.

2. Whisk together 1 2/3, cups flour, the baking powder, and
salt in a medium bowl: set aside.

3. Put 9 tablespoons butter and the brown sugar in the bowl
of an electric mixer fitted with the paddle attachment; mix on
medium speed until pale and fluffy. about 3 minutes. Add 2
eggs and 1 teaspoon vanilla: mix until combined. Reduce speed
to low. Add flour mixture; mix. scraping down sides of bowl.
until well combined. Transfer to a large bowl: set aside.

4· Put cream cheese. granulated sugar. remaining 2 tablespoons
butter. 2 tablespoons flour, 1 egg. and 1/2 teaspoon
vanilla into the clean bowl of an electric mixer fitted with the
clean paddle attachment; mix on medium speed until smooth.

5. Pour half of the batter into prepared pan. an.d spread
evenly with an offset spatula. Spoon two-thirds of cream
cheese mixture on top. and spread evenly. Drop dollops of
remaining batter on top (spacing about I inch apart). and
spread. Top with dollops of remaining cream cheese mixture.
about I inch apart.

6. Gently swirl cream cheese mixture into baller with a butter
knife. running the knife lengthwise and crosswise through
layers. Bake until golden brown and a cake tester inserted into
center comes out with a few crumbs but is not wet, 45 to 47
minutes. Let cool slightly in pan. about 15 minutes. Lift out Let
cool completely on a wire rack before cutting into squares.
Blondies can be stored between layers of parchment in an
airtight container at room temperature up to 2 days.

LEMON TASSIES

Easy to make and charming in appearance, lemon tassies are an ideal dinner-party dessert. The name of these tart treats is derived from the Scottish word for "a small cup."

Lemon Tassies
Makes 24

For the crusts:
5 tablespoons cold unsalted butter, cut into chunks, plus more for pans
1 cup all-purpose flour
3 tablespoons sugar
1 large egg yolk
1/2 teaspoon pure vanilla extract
1 teaspoon finely grated lemon zest
Pinch of salt

For the filling:
8 ounces cream cheese, room temperature
1/3 cup sugar
1 large egg
3 tablespoon finely grated lemon zest
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon pure vanilla extract
Candied Lemon Peel (recipe follows)
1. Make the crusts: Preheat the oven to 350° with rack in upper third. Lightly butter one twenty-four-cup mini-muffin pan; set aside.

2. In a food processor fitted with steel blade, combine the flour and butter. Pulse until mixture is the consistency of fine crumbs. Add the sugar, egg yolk, vanilla, lemon zest, and salt. Process until evenly incorporated and smooth; do not overprocess.

3. Divide the dough into quarters. Divide each quarter into six equal pieces. Shape into balls. Place each ball in a muffin cup; press down in the centers so that the dough fits the cups snugly. Set muffin pan on a baking sheet.

4. Bake until lightly browned all over and slightly darker at the edges, 15 to 20 minutes. Transfer baking sheet with muffin pan to a wire rack to cool.

5. Make the filling: In an electric mixer fitted with the paddle attachment, beat cream cheese, sugar, egg, lemon zest and juice, and vanilla until completely smooth. Using a 1/4-ounce ice-cream scoop, fill the cooled crusts.

6. Bake until filling is set and just beginning to color at the edges, 10 to 12 minutes. Transfer muffin pan to a wire rack. Garnish with candied lemon peel. Let cool completely before serving. The tassies may be stored in an airtight container, refrigerated, for up to 3 days.

Candied Lemon Zest

2 lemons, well scrubbed
1 cup sugar, plus more for rolling
1/2 cup cool water

1. Remove zest from lemons with a vegetable peeler, keeping pieces long. Remove white pith using a paring knife, and finely julienne using a very sharp knife. Place julienned zest in a small bowl; cover with boiling water. Let stand for 30 minutes; drain.

2. Bring sugar and the cool water to a boil in a small saucepan over medium-high heat. When sugar is completely dissolved, add julienned zest, reduce heat to medium-low, and cook for 10 minutes. Remove from heat, cover, and let stand overnight. Remove zest, and drain on wire rack. Roll in sugar. Dry on wire rack. Store zest in an airtight container for up to 2 weeks.

CITRUS CORNMEAL SHORTBREAD

I tried these cookies. DELICIOUS. Cool on the palate, and not too sweet. I added just about 1/4 teaspoon of nutmeg-delicous. I also thought if there was a not too sweet cream cheese or sour cream frosting, it'd be delicious. I've kept my dough in the fridge for a copula days, and its totally fine. -bd

Coating the outsides of the dough with cornmeal or sanding sugar lends a lovely bit of crunch.

Makes 2 dozen

* 1 cup (2 sticks) unsalted butter, softened
* 3/4 cup confectioners' sugar
* 2 teaspoons pure vanilla extract
* 1 1/2 teaspoons orange zest
* 2 cups all-purpose flour
* 1/4 cup yellow cornmeal
* 2 tablespoons yellow cornmeal
* 1 teaspoon coarse salt

Directions

1. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy and smooth, about 2 minutes. Add vanilla and zest. Mix until combined, scraping down sides of bowl as needed. Reduce speed to low. Add flour, 2 tablespoons cornmeal, and salt; mix until well combined, about 3 minutes. Halve dough; shape each into a log about 1 1/2 inches in diameter. Wrap each in plastic, and refrigerate until cold, at least 1 hour.
2. Preheat oven to 300 degrees. Place remaining 1/4 cup cornmeal on a sheet of parchment paper. Roll in cornmeal to coat. Cut into 1/4-inch-thick rounds, and space them 1 inch apart on a baking sheet lined with parchment paper. Bake until pale golden, 25 to 30 minutes. Cool on sheet on a wire rack. Store in an airtight container at room temperature up to 1 week.

LIME MELTAWAYS

The dough can be stored in logs in the freezer for up to two months.
And baked cookies can store in an airtight container for up to 2 weeks.


Makes about 10 dozen

* 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
* 1 cup confectioners' sugar
* Grated zest of 2 limes
* 2 tablespoons freshly squeezed lime juice
* 1 tablespoon pure vanilla extract
* 1 3/4 cups , plus 2 Tablespoons all-purpose flour
* 2 tablespoons cornstarch
* 1/4 teaspoon salt

Directions

1. In the bowl of an electric mixer fitted with the whisk attachment, cream butter and 1/3 cup sugar until fluffy. Add lime zest, juice, and vanilla; beat until fluffy.
2. In a medium bowl, whisk together flour, cornstarch, and salt. Add to butter mixture, and beat on low speed until combined.
3. Between two 8-by-12-inch pieces of parchment paper, roll dough into two 1 1/4-inch-diameter logs. Chill at least 1 hour.
4. Heat oven to 350 degrees. Line two baking sheets with parchment. Place remaining 2/3 cup sugar in a resealable plastic bag. Remove parchment from logs; slice dough into 1/8-inch-thick rounds. Place rounds on baking sheets, spaced 1 inch apart.
5. Bake cookies until barely golden, about 15 minutes. Transfer cookies to a wire rack to cool slightly, 8 to 10 minutes. While still warm, place cookies in the sugar-filled bag; toss to coat. Bake or freeze remaining dough.

HONEY LACE COOKIES

Maybe these are a little more healthy?

Makes 28

* 2 tablespoons unsalted butter
* 2 tablespoons light brown sugar
* 1 1/2 tablespoons honey
* 2 tablespoons all-purpose flour
* Pinch of salt

Directions

1. Preheat oven to 375 degrees. Line two large baking sheets with Silpats (French baking mats) or parchment paper. Set aside. In a small saucepan, melt butter, sugar, and honey. Transfer to a bowl. Whisk in flour and salt until smooth.
2. Working quickly, drop 1/2 teaspoon of batter onto prepared baking sheets, at least 3 inches apart. Bake until cookies spread and turn golden brown, about 6 minutes. Transfer sheet to a wire rack; let cool completely. With your fingers, carefully remove cookies from pan.

STAINED GLASS TREES

Makes about 3 dozen

* 2 cups all-purpose flour, plus more for work surface
* 1/4 teaspoon coarse salt
* 1/2 teaspoon baking powder
* 1/2 cup (1 stick) unsalted butter
* 1 cup sugar
* 1 large egg
* 1 teaspoon pure vanilla extract
* 7 ounces assorted clear colored hard candies, such as Jolly Rancher, colors separated and finely chopped (about 30)

Directions

1. Sift together flour, salt, and baking powder into a large bowl; set aside.
2. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add egg; mix until smooth, 1 minute. Reduce speed to low. Add flour mixture, and mix until combined. Stir in vanilla.Wrap dough in plastic, and refrigerate until cold, about 45 minutes.
3. Preheat oven to 325 degrees.with racks in upper and lower thirds. Roll out chilled dough on a well-floured surface to a little more than 1/8 inch thick. Cut out shapes using a 5-inch tree-shape cookie cutter. Using a metal spatula, space 2 inches apart on baking sheets lined with parchment paper. Using the tip of a paring knife, make a triangular cutout in center of each cookie for candy filling. Reroll scraps, and cut.
4. Sprinkle candy in a single layer in hole of each cookie, avoiding edges of triangle. Refrigerate until dough is firm, about 15 minutes.
5. Bake cookies until candy has melted and completely filled cutout and cookie edges are just starting to turn pale golden brown, 11 to 12 minutes. Do not let the cookies brown, or the candy centers may become bubbly. Let cool completely on sheets on wire racks. Use a metal spatula to remove cookies from parchment. Cookies can be stored in airtight containers at room temperature up to 5 days.

CHOCOLATE CRACKLE COOKIES

I made these- Chocolate Decadence! very delicious. like a mix between a cookie and a brownie- I undercooked them ever so slightly to ensure chewyness. Watch out they need to be refridgerated.

Makes about 4 dozen
* 8 ounces bittersweet chocolate, melted and cooled
* 1 1/4 cups all-purpose flour
* 1/2 cup Dutch cocoa powder
* 2 teaspoons baking powder
* 1/4 teaspoon salt
* 8 tablespoons (1 stick) unsalted butter, room temperature
* 1 1/3 cups light-brown sugar, firmly packed
* 2 large eggs
* 1 teaspoon pure vanilla extract
* 1/3 cup milk
* 1 cup confectioners' sugar, plus more for rolling

Directions

1. Heat oven to 350 degrees. Chop bittersweet chocolate into small bits, and melt over medium heat in a heat-proof bowl or the top of a double boiler set over a pan of simmering water. Set aside to cool. Sift together flour, cocoa, baking powder, and salt.

2. In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, beat butter and light-brown sugar until light and fluffy. Add eggs and vanilla, and beat until well combined. Add melted chocolate. With mixer on low speed, alternate adding dry ingredients and milk until just combined. Divide the dough into quarters, wrap with plastic wrap, and chill in the refrigerator until firm, about 2 hours.

3. On a clean countertop, roll each portion of dough into a log approximately 16 inches long and 1 inch in diameter, using confectioners’ sugar to prevent sticking. Wrap logs in plastic wrap, and transfer to a baking sheet. Chill for 30 minutes. Cut each log into 1-inch pieces, and toss in confectioners’ sugar, a few at a time. Using your hands, roll the pieces into a ball shape. If any of the cocoa-colored dough is visible, roll dough in confectioners’ sugar again to coat completely. Place the cookies 2 inches apart on a Silpat-lined baking sheet. Bake until cookies have flattened and the sugar splits, 12 to15 minutes.

4. Transfer from oven to a wire rack to let cool completely. Store in an airtight container for up to 1 week.