Char-grilled Chocolate Chip Cookies

Flourless Chocolate Cake

Recipe from the blog Dishing the Divine

Cake

1 cup (6 ounces) chopped semisweet chocolate or chocolate chips

1/2 cup (1 stick, 4 ounces) unsalted butter

3/4 cup (5 1/4 ounces) granulated sugar

1/8 teaspoon salt

1 to 2 teaspoons espresso powder, optional

3 large eggs

1/2 cup (1 1/2 ounces) unsweetened cocoa powder

Glaze

1 cup (6 ounces) chopped semisweet chocolate or chocolate chips

1/2 cup (4 ounces) heavy cream

1. Preheat the oven to 375°F. Lightly grease an 8″ round cake pan; cut a piece of parchment or waxed paper to fit, grease it, and lay it in the bottom of the pan.

2. Put the chocolate and butter in a microwave-safe bowl, and heat till the butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary. You can also do this over a burner set at very low heat. Transfer the melted chocolate/butter to a mixing bowl.

3. Add the sugar, salt, and espresso powder. Espresso enhances chocolate’s flavor much as vanilla does; using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake.

4. Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.

5. Spoon the batter into the prepared pan.

6. Bake the cake for 25 minutes; the top will have formed a thin crust. Remove it from the oven, and cool it in the pan for 5 minutes. Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate. The top will now be on the bottom; that’s fine. Also, the edges will crumble a bit, which is also fine. Allow the cake to cool completely before glazing.

7. To prepare the glaze: Combine the chocolate and cream in a microwave-safe bowl, and heat till the cream is very hot, but not simmering. Remove from the microwave, and stir till the chocolate melts and the mixture is completely smooth.  Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake. 

1/2 stick butter ( 1/4c) room temp.

3/4 c. small curd cottage cheese

1 c. gluten free all-purpose flour

1 tsp. xantham gum

1/8 tsp salt

1/4 tsp cream of tartar

1/2 tsp baking soda

1 Tbsp sugar

1. In mixer bowl combine butter & cottage cheese until well blended (I did mine in my food processor and thought it worked great).  Add dry ingredients. Mix until a ball forms. Divide dough in half and wrap two balls in plastic wrap. Chill for several hours in refrigerator.

2. On a lightly floured parchment paper, roll dough into a 14 inch circle. Cut into 8 triangles ( make sure to roll thin), Pizza cutter works well for cutting…

3. Roll each triangle from wide end to tip. Turn ends to make a crescent shape. Bake 350 for approx 20 to 30 min.

*Note: This recipe is amazing!  So far I've used it to make pigs in a blanket, cinnamon rolls, pizza crust, and these tasty french dip treats.

“There is no love sincerer than the love of food.”

- George Bernard Shaw, Man and Superman

“The greatest ideas are the simplest.”

- William Golding, Lord of the Flies

Easy Oatmeal

{Picture via weheartit.com}

Ingredients:

1/2 c. vanilla almond milk

1/2 c. gluten free quick-cooking oats

2 Tbsp. brown sugar

1/2 tsp. vanilla extract

1/8 tsp. cinnamon

Directions:

Combine all ingredients and microwave for 2 minutes at 80% power.  Stir.  Top with your favorite fruit, nuts, peanut butter, jam, etc. if desired.

(May also cook over low-medium heat on stove top for 5 minutes.)

Yield: 1-2 servings

October is National Cookie Month.  Celebrate with this fall cookie classic.

Nestle's Oatmeal Scotchies

Yield: about 4 dozen cookies

1 1/4 c. Gluten Free all-purpose flour*

1/4 tsp. xanthum gum

1 tsp. baking soda

1/2 tsp. ground cinnamon

1/2 tsp. salt

1 c. butter or margarine, softened

3/4 c. granulated sugar

3/4 c. packed brown sugar

2 large eggs

1 tsp. vanilla extract

3 c. Gluten Free quick or old-fashioned oats*

1 2/3 c. Butterscotch flavored morsels

1.  Preheat oven to 375 degrees.

2. Combine flour, xanthum gum, baking soda, cinnamon and salt in a small bowl.  Beat butter, granulated sugar, brown sugar, eggs, and vanilla extract in large mixer bowl.  Gradually beat in flour mixture.  Stir in oats and morsels.  Drop by rounded tablespoons onto ungreased baking sheets.

3.  Bake for 7 to 8 minutes for chewy cookies, or 9 to 10 minutes for crispy cookies.  Cool on baking sheet for 2 minutes; remove to wire racks to cool completely.

*I used Gluten Free Pantry's Gluten Free all-purpose flour and Bob's Red Mill's Gluten Free quick cooking oats for this recipe.