This recipe is making rounds on le book of faces, so I thought I'd pass it on.It looks wholesome.
Ingredients
3 ripe mashed bananas
1/3 cup applesauce
2 cups oats
1/4 cup almond milk
1/2 cup raisins
1 teaspoon vanilla extract
1 teaspoon cinnamon
Bake at 350F for 15-20 minutes.
Showing posts with label cookies. Show all posts
Showing posts with label cookies. Show all posts
5/30/13
4/21/13
Flourless Peanut Butter Cookies
I'm not much of a fan of most peanut butter cookies. These, however, I love because they are chewy and just the right amount of sweet to crisp ratio.
Ingredients:
2 cups sugar
2 eggs
2 tsp gf vanilla extract
2 cup gf peanut butter
Raw sugar crystals
325°. Mix ingredients. Drop by the rounded teaspoonful onto an ungreased cookie sheet. Press fork over the cookies in a thatch pattern and sprinkle with raw sugar before baking. Bake for 10 minutes and let cool on the cookie sheet completely.
Ingredients:
2 cups sugar
2 eggs
2 tsp gf vanilla extract
2 cup gf peanut butter
Raw sugar crystals
325°. Mix ingredients. Drop by the rounded teaspoonful onto an ungreased cookie sheet. Press fork over the cookies in a thatch pattern and sprinkle with raw sugar before baking. Bake for 10 minutes and let cool on the cookie sheet completely.
4/20/13
Flourless Fudge Cookies
These are sumptuous, rich cookies that just melt in your mouth. GF notes in purple.
Ingredients:
2 1/4 cups confectioners' sugar
1/4 tsp salt
1 tsp espresso powder
1 cup cocoa powder
3 large egg whites
2 tsp vanilla extract or gf vanilla extract
Preheat the oven to 350°F. Lightly grease two baking sheets. Or line with parchment, and grease the parchment. Stir together all of the ingredients till smooth. Scrape the bottom and sides of the bowl, and stir again till smooth. Drop the soft, batter-like dough onto the prepared baking sheets in 1 1/2" circles; a tablespoon cookie scoop works well here.
Bake the cookies for 8 minutes; they should spread, become somewhat shiny, and develop faintly crackly tops. Remove the cookies from the oven, and allow them to cool right on the pan.
4/19/13
Anderson Cooper Cookies
I'm not quite sure what the story is behind these, but I sure could take a bite out of Anderson Cooper if you know what I mean.
Ingredients:
1½ cups whole almonds skinned
½ cup powdered sugar +
1½ tbsp cornstarch
½ tsp baking powder
¼ tsp salt
2 egg whites
1 tsp vanilla extract
1 tsp honey
2 tsp orange zest
Preheat oven to 375 degrees F. In a food processor, combine almonds and ½ cup powdered sugar and pulse until a fine powder forms. Make sure there are no remaining chunks of almonds. Add in the cornstarch, baking powder and salt.In the bowl of a standing mixer using a whisk attachment, whisk egg whites with 2 teaspoons of powdered sugar until stiff peaks form. Add in the vanilla extract and honey. Slowly add in the orange zest and dry ingredients until well combined. Drop cookies by tablespoon full onto a greased cookie sheet and bake for 7 to 9 minutes until very lightly golden. Dust with powdered sugar.
Ingredients:
1½ cups whole almonds skinned
½ cup powdered sugar +
1½ tbsp cornstarch
½ tsp baking powder
¼ tsp salt
2 egg whites
1 tsp vanilla extract
1 tsp honey
2 tsp orange zest
Preheat oven to 375 degrees F. In a food processor, combine almonds and ½ cup powdered sugar and pulse until a fine powder forms. Make sure there are no remaining chunks of almonds. Add in the cornstarch, baking powder and salt.In the bowl of a standing mixer using a whisk attachment, whisk egg whites with 2 teaspoons of powdered sugar until stiff peaks form. Add in the vanilla extract and honey. Slowly add in the orange zest and dry ingredients until well combined. Drop cookies by tablespoon full onto a greased cookie sheet and bake for 7 to 9 minutes until very lightly golden. Dust with powdered sugar.
4/10/13
Sweet Wine Lavender Cookies
Oh, this has got to be for a special occasion. You will need to plan way in advance because it will take at least 1 week to make the lavender flower infused sugar. This recipe comes from About.com's Peggy Trowbridge Fillipone.
Ingredients:
Lavender Sugar:
2 Tablespoons fresh lavender flowers or 1 Tablespoon dried
1 cup superfine white sugar
Cookies:
1 cup plus 1-1/2 Tablespoons all-purpose flour
1/3 cup lavender sugar, divided use
Pinch of salt
4 Tablespoons (1/4 cup or 1/2 stick) cold butter, cut into pieces
2-1/2 Tablespoons sweet white wine
12 leaves of fresh lavender, chopped finely
Make the Lavender Sugar: Combine sugar and lavender flowers. Place in a glass jar, seal tightly, and store in a warm, dry spot for 1 to 2 weeks to infuse the sugar. Sift sugar through a fine sieve to remove flowers before using.
Make the Cookies: Preheat oven to 375 F. Line cookie sheets with Silpat baking liners, parchment paper, or lightly grease with butter.
Remove 1 tablespoon of the measured 1/3 cup lavender sugar and set aside. Whisk together remaining sugar, flour, and salt until combined.
Rub butter into the flour using your fingertips or a pastry blender until the mixture resembles coarse meal. Stir in wine and lavender leaves. Let mixture sit for 10 minutes, stirring occasionally. It should bond together.
Gather up the dough and place on a floured board. Roll into a rectangle 1/8-inch thick. Use a pizza wheel or a sharp knife to cut strips to cut strips 2 inches long by 1 inch wide. Twist each strip once in the center to resemble a bow and place on prepared baking sheet. Bake for 6 to 8 minutes until edges barely begin to turn brown.
Cool on wire racks and dust with remaining tablespoon of lavender sugar.
Yield: about 36 cookies
Ingredients:
Lavender Sugar:
2 Tablespoons fresh lavender flowers or 1 Tablespoon dried
1 cup superfine white sugar
Cookies:
1 cup plus 1-1/2 Tablespoons all-purpose flour
1/3 cup lavender sugar, divided use
Pinch of salt
4 Tablespoons (1/4 cup or 1/2 stick) cold butter, cut into pieces
2-1/2 Tablespoons sweet white wine
12 leaves of fresh lavender, chopped finely
Make the Lavender Sugar: Combine sugar and lavender flowers. Place in a glass jar, seal tightly, and store in a warm, dry spot for 1 to 2 weeks to infuse the sugar. Sift sugar through a fine sieve to remove flowers before using.
Make the Cookies: Preheat oven to 375 F. Line cookie sheets with Silpat baking liners, parchment paper, or lightly grease with butter.
Remove 1 tablespoon of the measured 1/3 cup lavender sugar and set aside. Whisk together remaining sugar, flour, and salt until combined.
Rub butter into the flour using your fingertips or a pastry blender until the mixture resembles coarse meal. Stir in wine and lavender leaves. Let mixture sit for 10 minutes, stirring occasionally. It should bond together.
Gather up the dough and place on a floured board. Roll into a rectangle 1/8-inch thick. Use a pizza wheel or a sharp knife to cut strips to cut strips 2 inches long by 1 inch wide. Twist each strip once in the center to resemble a bow and place on prepared baking sheet. Bake for 6 to 8 minutes until edges barely begin to turn brown.
Cool on wire racks and dust with remaining tablespoon of lavender sugar.
Yield: about 36 cookies
4/8/13
Gluten Free Tollhouse Cookies
Thanks to Gluten Free Goddess, my friends can enjoy the same chocolate chip cookies as I bake for my boys.
Ingredients:
1 cup sorghum flour
3/4 cup potato starch (not potato flour)
1/2 cup almond flour
1 teaspoon xanthan gum
1 teaspoon sea salt
1 teaspoon baking soda
1 1/2 cups light brown sugar
3/4 cup canola oil
2 large eggs, beaten
1 tablespoon bourbon vanilla extract
1/2 cup chocolate chips
1/2 cup chopped walnuts (optional)
In a large mixing bowl, whisk together the sorghum flour, potato starch, almond flour, xanthan gum, sea salt, baking soda, and brown sugar. Add in the oil, eggs and vanilla extract. Beat the dough for two minutes, until it is sticky and smooth. Add in the dark chocolate chips; and stir by hand to combine. Add in walnuts, if desired. Note: If it is hot and humid, cover and chill the dough for one hour.
Preheat the oven to 350ºF. Line a baking sheet with parchment paper. Form the dough into 28-30 balls. Place a dozen or so on the lined baking sheet and press down lightly- not too flat. Bake for 14 minutes. The cookies will look golden- but still feel slightly soft to the touch. They crisp a bit as they cool. Cool cookies on a wire rack.
Makes 28 to 30 cookies.
Ingredients:
1 cup sorghum flour
3/4 cup potato starch (not potato flour)
1/2 cup almond flour
1 teaspoon xanthan gum
1 teaspoon sea salt
1 teaspoon baking soda
1 1/2 cups light brown sugar
3/4 cup canola oil
2 large eggs, beaten
1 tablespoon bourbon vanilla extract
1/2 cup chocolate chips
1/2 cup chopped walnuts (optional)
In a large mixing bowl, whisk together the sorghum flour, potato starch, almond flour, xanthan gum, sea salt, baking soda, and brown sugar. Add in the oil, eggs and vanilla extract. Beat the dough for two minutes, until it is sticky and smooth. Add in the dark chocolate chips; and stir by hand to combine. Add in walnuts, if desired. Note: If it is hot and humid, cover and chill the dough for one hour.
Preheat the oven to 350ºF. Line a baking sheet with parchment paper. Form the dough into 28-30 balls. Place a dozen or so on the lined baking sheet and press down lightly- not too flat. Bake for 14 minutes. The cookies will look golden- but still feel slightly soft to the touch. They crisp a bit as they cool. Cool cookies on a wire rack.
Makes 28 to 30 cookies.
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