BUTTERSCOTCH, CHOCOLATE CHUNK COOKIES WITH SEA SALT

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One of my first memories in the kitchen was of baking cookies. Even though my baking endeavors often involved a Betty Crocker box mix, I was always proud of the achievement.  Despite not doing any "real" baking, it was my first experience with the accomplishment that comes from cooking.  I know I'm not the only one who feels like a more legitimate and powerful human being after making a pie or conquering an especially difficult recipe.  This is why failed recipes hurt...so bad.

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The challenges of the kitchen are my favorite kind.  Although I've had failures (many) and infamous defeats (bagels), I believe the gluten-free battlefield is one that makes us stronger.  We can try to avoid mistakes, but sometimes the dough doesn't rise.  So, when I experience those baking-disasters or recipe heart-ache, I turn to this fail-safe recipe that never lets me down.  There's nothing butterscotch and sea salt can't fix.

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BUTTERSCOTCH CHOCOLATE CHUNK SEA SALT COOKIES (Gluten-free)

1 cup all purpose gluten-free flour (I used Bob’s)
2/3 cup oat flour
1/2 teaspoon baking soda
1 teaspoon xanthum gum
1 teaspoon maldon sea salt (and more for topping)
1/2 cup hazelnuts, chopped
6 tablespoons butter, melted
3/4 cup brown sugar
2 tablespoons agave nectar or maple syrup
1 egg
1 teaspoon vanilla extract
1 cup semisweet chocolate chips or 8 oz. chopped bittersweet chocolate

1/3 cup butterscotch chips, chopped

1.  Preheat the oven to 350 degrees.  Whisk together both flours, baking soda, and xanthum gum.  Once mixture is combined well, add the sugar, salt, chocolate chips, nuts and butterscotch.  Mix well.

2.  In another bowl, combine agave, butter, egg and vanilla extract.  Mix well before combining with dry mixture.

3.  Since there are so many “chunks” in this recipe, you may find it a little dry, but don’t panic.  Mixture should be moist enough to pack into shape and bake.  Use a measuring spoon or your hands to shape cookies and add to baking sheet lined with parchment paper .  Bake cookies for 12-14 minutes or until they are golden brown and hold their shape.  This recipe makes approximately 24 cookies.

nutmeg-spiced hazelnut cake with chocolate ganache


I recently celebrated a birthday at the end of January.  Naturally, I was reminded of all the pool parties I couldn't have as a child since my actual birthday is usually quite cold and rainy (or snowy).  There are in fact some upsides to a Winter birthday, especially if like me, you enjoy cold weather and warm, spiced desserts.  Cake made of roasted hazelnuts is definitely one of them.


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Generally, I'm not really one for a real "classic" birthday cake.  I don't particularly enjoy frosting or super sugary desserts (I know, who am I?).  This cake completely seduces me, though.  I originally adapted it from Smitten Kitchen, made it gluten-free and added some freshly grated nutmeg.  If you're planning any special occasion baking anytime soon, this is a sure show-stopper.  It may even cure your childhood resentments and/or winter blues.

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HAZELNUT & NUTMEG BROWN BUTTER GANACHE CAKE (Gluten-free, vegan optional)

DOUGH:

1 heaping cup raw hazelnuts

1/2 pound butter (or earth balance)

1 1/3 cup powdered sugar

1/3 cup Bob's Red Mill All-Purpose flour

5 large egg whites (or egg replacer)

3 tablespoons granulated sugar

1 teaspoon xanthum gum

1 teaspoon freshly grated nutmeg

GANACHE:  

8 oz. semisweet chocolate, chopped fine

1/2 cup heavy cream or coconut cream

1 teaspoon vanilla extract

1. Preheat oven to 350 degrees.  Roast hazelnuts on a baking sheet for 12-15 minutes.  Set aside to cool.

2.  Add butter to saucepan over low to medium heat.  Cook 6-8 minutes or until it smells nutty.

3.  In a large bowl, whisk together flour, xanthum gum, powdered sugar and nutmeg.  Add this mixture with hazelnuts to food processor or blender.  Mix a little at a time and pulse into flour.  Add flour back to bowl and set aside.

4.  Place egg white in a stand mixer and beat on high speed for 4-5 minutes or until they have stiff peaks.  (For egg replacer, do this same step, but mixture will not get as fluffy).

5.  Fold egg whites into flour mixure making sure to combine well, but not overstir.  Add to greased cake pan (bundt, layer cake, etc) and bake for 50 minutes to 1 hour.  Set aside to cool.

6.  As cake cools, double broil chocolate with vanilla.  Stir mixture as the chocolate melts.  Remove from stove and let cool.  To serve, drizzle or cover entire cake with chocolate ganache.  Top with dusting of powdered sugar and freshly grated nutmeg.

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