Gluten-free Chocolate White Chocolate Chip Cookies

They don't look like much, but these babies are tasty!

makes approx. 5 dozen 2-inch diameter cookies

• 3 c. gluten-free flour (I used a combo of 1-1/4 c. Gluten Free Pantry All-Purpose Flour, 1-1/4 c. King Arthur Flour's gluten free multi-purpose flour, 1/4 c. Bob's Red Mill oat flour and 1/4 c. Bob's Red Mill flaxseed meal)
• 1 tsp baking soda
• 1-1/2 tsp baking powder
• 1 tsp salt
• 3/4 c. cocoa powder
• 2 c. butter (2 sticks)
• 3/4 c. white granulated sugar
• 3/4 c. golden brown sugar, packed
• 2 eggs
• 1 tsp vanilla
• 2 c. white chocolate chips

Preheat oven to 350ºF.

Stir the flours, baking soda, baking powder, cocoa powder and salt together and set aside.

Cream together butter and sugars in another large mixing bowl until thoroughly blended. Some people soften the butter...I don't. I cut the sticks into lengthwise quarters and then slice it all into small chunks. Creaming the sugars with cold butter yields a texture of cookie I prefer. I also cream the sugars one at a time. You can use an electric mixer (easier if butter is softened), but I use a wooden spoon.

Add in slightly beaten eggs (you can just beat them in the same bowl) and then the vanilla. Beat until well blended.

Combine dry ingredients with the creamed mixture (most recipes say to do this gradually. I just dump it all in at once and then "cut" it all together with the side of my wooden spoon...sort of like making pie crust) until it is well mixed. If it seems too dry and crumbly, you might add a splash (between a tsp and tbs) of milk or cream to the mix...it doesn't take much.

Finally, add the chips and blend in thoroughly.

Drop by rounded teaspoons onto ungreased cookie sheets (I recently discovered parchment and swear by it).

Baking time: 9-11 minutes. Allow to cool on cookie sheet, then transfer with a spatula to racks to finish cooling.

These cookies don't spread much...meaning they remain pretty blobby in the form you scraped off the spoon. If you prefer a flatter cookie, squish them down once placed on the cookie sheet. 

Gluten-Free Chocolate Chip Scones

Yields 10 decent-sized scones.

I am a cheater. I use a mix... Pamela's Products Baking and Pancake Mix (see Products and Shopping page). Think: Bisquick, only gluten-free and without the partially hydrogenated oils. This recipe is on the back of the bag, but you could sub in an equal amount of flours, a tsp baking soda and another tsp baking powder to make it work without the mix :)

Ingredients:

2-1/4 c. Pamela's Mix
1 tsp baking powder
4 tbsp cold butter, cut into small pieces
2/3 c. milk
1/3 c. granulated sugar
1 egg, beaten
~1/2 c. chocolate chips (or you can use currants, frozen blueberries, dried apricots, etc. something hard because the dough is stiff and a soft addition will get smushed)

Preheat oven to 375ºF.

Mix together the dry ingredients.

Cut in the butter. I have found the easiest way to get this accomplished is by pinching the small pieces of flour into the dry mixture. The objective is to get all the butter squished and coated by the dry stuff...when it's done getting 'cut in', the blend will be sort of loosely crumbly-looking.

Add the milk and egg, combining it all together with a fork. This keeps it 'fluffy' and prevents the scones from becoming like little lead wads when done.

Loosely mix in the chocolate chips (or fruit), also with the fork.

Dough will be thick and sticky.

Drop large, tall blobs of dough onto an ungreased baking sheet.

Bake for 15-17 minutes.

Allow to cool for a few minutes, then eat!

Chocolate Pudding from Scratch

Yields 6 decent-sized portions.

Homemade chocolate pudding is waaaaaayyyyyyy better than pudding from a box.

And it really isn't all that hard to make. It does take some watching and stirring and paying attention... ugh... we know how that tends to go for me :P  (click here and here and here if you don't know why they call me Burning Mom)

I am going to teach you how to make it so that you, too, can enjoy a more wholesome pudding!  Note:  this is not the low-fat, low-cal, sugar-free healthfood version... no sireebob...

Ingredients:

1/2-cup  granulated white sugar

3 tablespoons cornstarch

pinch of salt

2 oz. chocolate, chopped to facilitate melting ... you can use unsweetened, bittersweet or semisweet... I use bittersweet and I use 3 oz. shhhhhh....

3 whole eggs

2-1/2 cups half-and-half (but that comes in a pint size which is 2 cups, so I use one half cup of whipping cream... more of which figures in later)

2 tablespoons butter... softened or cut into small pieces for easier melting

1 teaspoon vanilla

First, put the sugar, salt and cornstarch in a medium-sized saucepan

and

get the chocolate starting to melt in a double-boiler on LOW heat.

(I use a teeny pan inside a metal bowl inside a small pan with 1" or so of water in it... 

if the chocolate gets too hot, something weird and grainy happens... really)

mmmmmmmmm... melting chocolate...

While the chocolate is melting, mix the eggs and cream/milk until creamy yellow...

I like to make it frothy and so does Baby X :)

In the meantime, keep stirring the melting chocolate so that it is creamy and fully melted...

I need a stirring gadget for this, but for now the spoon handle does the trick ;-)

Pour the eggs and cream mixture into the saucepan containing the sugar, cornstarch and salt.

Set on medium heat.

Whisk thoroughly and even use a scraper to get the dry ingredients out of pan's corners

(yes, I know it's a round pan... but it does have corners!)

Here's where the hardish part comes in...

you need to almost continuously stir/whisk this mixture while it's heating until it starts thickening, 

which takes about 10 minutes.

It really does take about 10 minutes every time for me.

At the same time, make sure the chocolate is smoothly melted, and once it is you need to 'cool' it... 

I usually just set it on the counter and occasionally put it in the fridge for a few minutes.

When you first begin to notice the thickening, add the butter and vanilla... and keep stirring!

Once the butter is melted 

(it should be soft enough or in small enough pieces that this happens pretty fast)

you whisk in the 'cooled' melted chocolate!

Keep whisking and scraping so that it is minimally lumpy and totally combined.

Once it is totally combined, pour into cups for individual servings or a larger bowl for an enormous single serving from which you can scoop individual servings later.

Put in the fridge until semi-solid :)

Now time to whip the cream!

I put in powdered sugar and vanilla in no particular amounts... just sort of to taste or on a whim.

And I tend to overwhip the cream... almost but not quite butter...

but that is how I like it.

Glop that whipped cream on top...

Dig in!

My husband told me that this last batch was fancy restaurant-quality!  Woo hoo...

not bad for Burning Mom ;-)

My Favorite Gluten-Free Chocolate Chip Cookies

makes approx. 5 dozen 2-1/2 inch diameter cookies

• 3 c. gluten-free flour (I use a combo of Gluten Free Pantry All-Purpose Flour and King Arthur Flour's gluten free multi-purpose flour...the flour you choose definitely makes a difference!)
• 1 tsp baking soda
• 1-1/2 tsp baking powder
• 1 tsp salt
• 1 c. butter (2 sticks)
• 1/2 c. white granulated sugar
• 1-1/2 c. golden brown sugar, packed
• 2 eggs
• 2 tsp vanilla
• 2 c. chocolate chips

Preheat oven to 360ºF.

Stir the flour, baking soda, baking powder and salt together and set aside.

Cream together butter and sugars in another large mixing bowl until thoroughly blended. Some people soften the butter...I don't. I cut the sticks into lengthwise quarters and then slice it all into small chunks. Creaming the sugars with cold butter yields a texture of cookie I prefer. I also cream the sugars one at a time. You can use an electric mixer (easier if butter is softened), but I use a wooden spoon.

Add in slightly beaten eggs (you can just beat them in the same bowl) and then the vanilla. Beat until well blended.

Combine dry ingredients with the creamed mixture (most recipes say to do this gradually. I just dump it all in at once and then "cut" it all together with the side of my wooden spoon...sort of like making pie crust) until it is well mixed. If it seems too dry and crumbly, you might add a splash (between a tsp and tbs) of milk or cream to the mix...it doesn't take much.

Drop by rounded teaspoons onto ungreased cookie sheets (I recently discovered parchment and swear by it).

Baking time: In my oven, baking for 11 minutes and then allowing to cool on the cookie sheet for 2 minutes yields a perfect chewy cookie. Baking for 13 minutes and cooled for 2 creates a delicately crisp cookie. My husband is a cookie-making master and taught me that keeping an eye on the cookies is VERY important! These gluten-free cookies seem a little more fragile than regular cookies and really benefit from those "2 minutes on the sheets" cooling period. Then transfer with a spatula to racks to finish cooling.