BUTTERSCOTCH CHOCOLATE CHUNK SEA SALT COOKIES (Gluten-free)
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
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.
RUSTIC RASPBERRY & SOUR CHERRY OATMEAL BARS
Now that it's finally getting colder, I'm finally feeling like using my oven is pleasurable again. The idea of making something warm, dense and oat-y is somehow appealing again after months of barely wanting to be in my kitchen. As much as I spend many days testing recipes, successfully or otherwise, there are times where I do want something simple. After buying fresh raspberries and sour cherry preserves (yes, random purchases), I decided to try this very traditional recipe.
Many things I make never make it on to this blog. Sometimes I don't feel it's fancy or original enough, but there's something to be said about simplicity. One of my favorite restaurants, Franny's, seems to make dishes with three ingredients taste unlike anything I've ever had. Just like I said never underestimate the classic and satisfying quality of a peach pie, the same goes for this recipe. It's simple, classic and when done with quality ingredients, can taste very fancy.
