chocolate chips

Ginger Cookie…with a chocolate on top!

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Ok so you’re probably thinking – what’s with all these recipes where ginger plays the star role?? I can’t help it! It’s that time of year where you just need a little spice to put a jump in your step and keep you heated through these chilly nights. Ok, that, and I had to use up the candied ginger I made recently.  I promise though, this will be the last ginger related recipe for a while…of course until it’s Christmas time, because then it’s all about gingerbread people cookies. 

gluten free ginger cookie

But who could resist, at any time of year, a gingy cookie that’s crackled on the outside yet soft and chewy on the inside? Not me! So I had to give in to yet another ginger inspired gluten free recipe (sorry).

gluten free ginger cookie

I found a recipe on the Food Network site which looked very tempting –of course though, it wasn’t gluten free; but that didn’t stop me from revamping it.

gluten free ginger cookie

Sometimes, converting a wheat flour recipe into a gluten free flour recipe can be a bit tricky. However this time, I decided to use some of the Better Batter all-purpose gluten free flour I had on hand. If you live in Canada (more specifically the GTA area), you may find it difficult to find this brand in your regular grocery store. I found this brand in my local HomeSense store (which by the way, is a great spot to find lots of gluten free goodies that you can’t find anywhere else!).

gluten free ginger cookie

With a couple of tweaks here and there, the recipe came together nicely…aaand…the result was a gluten free cookie that was soft and yummy!
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Pure deliciousness!

Here are the recipes…enjoy!

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Ginger Cookie…with a chocolate on top!

Prep Time: 10 minutes

Bake Time: 13 minutes

Makes: 28-30 cookies

Recipe adapted from Food Network

Ingredients

  • 2 1/4 cup all-purpose gluten free flour*
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 1 cup brown sugar (I used golden yellow brown)
  • 1/4 cup light olive oil
  • 1/3 cup unsulfured molasses
  • 1 large egg (room temperature)
  • 1 cup chopped candied ginger
  • Enjoy Life Chocolate Mega Chunks (enough to top each cookie with 1 chocolate chunk)
  • Granulated sugar for rolling the cookies

Method

  1. Preheat oven to 350°F and prepare pans.
  2. In large bowl, combine flour, baking soda, spices and salt.
  3. In bowl of mixer with paddle attachment, beat the brown sugar, oil and molasses on medium speed for 5 minutes.
  4. Add egg and beat well.
  5. With mixer on low, slowly add dry ingredients and mix for 2 minutes until well combined.
  6. Add the candied ginger and mix by hand, using wooden spoon, until well combined.
  7. Using a small spoon, scoop dough and roll each cookie by hand into 1”balls. Roll in granulated sugar, place on pan and flatten slightly.
  8. Top each cookie with an Enjoy Life Chocolate Mega Chunk, and press lightly into cookie.
  9. Place in oven and bake for 13 minutes. The cookies will be crackled and soft inside.
  10. Let cookies cool for 1-2 minutes before transferring to wire racks to cool completely.

Notes

*I used Better Batter brand gluten free all-purpose flour, which already includes xanthan gum. If the all-purpose flour you use does not include xanthan gum, you will need to add about 1/2 tsp to the mix.

http://www.pastelbakery.ca/gluten-free-ginger-cookie/

Thanks for stopping by! Comments are always welcomed and encouraged. 
Eva

S’more please! | Gluten Free S’mores Cupcakes

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Come gather round the campfire and sing our campfire song. Our C-A-M-P-F-I-R-E-S-O-N-G song…..I could carry on with this great SpongeBob tune, but I won’t. I’d say this hilarious episode inspired me to create this gluten free s’mores cupcake recipe (if you’re in need of a good laugh, I recommend watching a clip of the song here). I’m not sure about you, but when I think s’mores, I think of sitting around a roaring campfire and devouring this delicious treat. The combination of melted chocolate, soft graham cracker and ooey gooey melted marshmallow can only be summed up in one word – DELICIOUSNESS!

gluten free s'mores cupcakes

And now to see it converted into a cupcake delight – how sweet it is! What to do about this craving though? Stand outside a bakery, with my face pressed up against the glass, while the gluten tolerant folk sit back and indulge in their s’moreific cupcake? Nay, I must bake this delight as a gluten free treat…and I must do this at once!

gluten free s'mores cupcakes

I made a graham cracker crust for the bottom of the cupcake, which I pressed into the cupcake liners and baked slightly (just so the crumbs would stick together). I used S’moreables Graham Style Crackers from Kinnikinnick Foods, which ground up nicely into graham crumbs.

Then I whipped up a batch of chocolate cupcakes and topped it off with a marshmallow flavoured meringue. I used marshmallow flavour from LorAnn Oils to give it a true marshmallow taste – and boy did it ever! The meringue was sooo yummy! The final product was then put back in the oven (on the broil setting), to slightly toast the marshmallow topping – and there lies the ooey gooey marshmallow (insert salivating sound here).

gluten free s'mores cupcakes

If there was only one thing I would do different with this scrumptious cupcake, it would be to fill it with a dairy free chocolate ganache. A little extra chocolate can’t be bad; it can only make this recipe even better! 
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Pure deliciousness!

Here are the recipes…enjoy!

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S’more please! | Gluten Free S’mores Cupcakes

Prep Time: 10 minutes

Bake Time: 22 minutes

Makes: 24-36 cupcakes

Ingredients

    For Graham Crumb Crust
  • 1 1/2 cups crushed graham crackers
  • 2 tbsp melted butter or margarine
    • For Cupcake
  • 1 3/4cup white rice flour
  • 1/4 cup potato starch
  • 1/4 cup tapioca starch
  • 2 tbsp cocoa
  • 1tbsp baking powder
  • 1 tsp xanthan gum
  • 1/4 tsp salt
  • 1 1/2cup granulated sugar
  • 1/2 cup brown sugar
  • 1 cup butter or margarine (softened, room temperature)
  • 6 eggs, room temperature
  • 2/3 cup milk, or milk substitute
  • 1/4 cup chocolate chips (I used Enjoy Life Foods chocolate mini chips)
  • 1 tsp butter or margarine (to melt with chocolate chips)
    • For Marshmallow Frosting
  • 5 egg whites
  • 1 1/4 cup brown sugar
  • 1 tsp LorAnn marshmallow flavour

Method

  1. Preheat oven to 350°F and prepare pans with liners; set aside.
  2. Mix together in bowl all dry ingredients; set aside.
  3. Crush graham style crackers in mini chopper or food processor.
  4. Melt 2 tbsp of butter in microwaveable bowl, and add to graham crumbs until well combined and crumbs stick together.
  5. Fill liners with about 1 tbsp of graham crumbs and press firmly.
  6. Bake in oven for 10 minutes to set crumb crust; then remove and cool.
  7. Melt chocolate chips in microwaveable bowl with 1 tsp of butter or margarine; stir until smooth and set aside.
  8. Beat sugars and butter until light and fluffy.
  9. Add eggs 2 at a time, beating well after each addition.
  10. Add in melted chocolate and mix until well combined.
  11. Add flour mixture and milk to bowl in batches and mix until smooth. After final flour batch has been added, mix until light and fluffy.
  12. Pour mixture into liners containing baked graham crumb crust, making sure to only fill liners 1/2 - 2/3 full.
  13. Bake until toothpick inserted comes out clean – about 22 minutes.
  14. Let cool in pan for 3-5 minutes before transferring to cool completely on wire rack. Once completely cooled, you can frost.
    15. For Marshmallow Frosting
  15. Before starting, make sure mixing bowl is completely grease free.
  16. Add egg whites and brown sugar and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 140-160°F, or if you don’t have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot (about 5 minutes if you used room temperature egg whites or 8+ minutes if they were cold).
  17. With whisk attachment of mixer, begin to whip until the meringue begins to thicken and cool.
  18. Add marshmallow flavour and continue beating until stiff peaks form.
  19. Fill piping bag and decorate your cupcakes as desired.
http://www.pastelbakery.ca/gluten-free-smores-cupcakes/

Thanks for stopping by! Comments are always welcomed and encouraged. 
Eva