Monday, July 19, 2010

UN-Chocolate ‘Brownie’ Gone Viral – ‘Borrowed’ and Converted to Gluten Free

I have never wanted to make blondies because I love chocolate so much. Well, this blondie looked so good, that I decided to try to convert it to gluten free.

I have made all kinds of chocolate brownies, and there is probably no kind that I haven’t made gluten free. I have gone nutso making multi-layered chocolate brownies, almond butter, peanut butter, coconut, cream cheese, mint and even black and pinto bean brownies.

This UN-Chocolate ‘Brownie’ is so good, that I will not post the nutrition information, so someone else will try it. It is so good, I feel a little guilty eating it.

When I look at the scale next week and say “pounds, pounds go away, come back another day”, I know I am going to hear “shouda thought of that when you were eating the big piece of blondie!”

I borrowed the recipe from The Dutch Baker's Daughter and I believe she borrowed it from Culinary Alchemy. So this dessert has been baked a few times by several people.

Famous words:  Try it - you will like it

Blondies - The UN-Chocolate 'Brownie' GF
3/4 cup Unsalted Butter
1 1/2 cup Light Brown Sugar
1/2 cup Dark brown Sugar
1 Large eggs
2 large egg yolks
1 1/2 tsp vanilla extract
1 1/4 cups gluten free flour mix  ( a rice blend works fine)
1/2 tsp xanthan gum
1/2 tsp Authentic Foods Vanilla Powder
2 tsp Baking Powder
1/2 tsp cinnamon
1 tsp Kosher Salt
1 cup Chopped Pecans
1/4 cup Heath Toffee Chips (optional)

I like to get all things ready and set aside
Line a 13x9 pan with parchment.
Combine the GF flour mix, xanthan gum, cinnamon, vanilla powder, baking powder and salt in a lidded container and shake to mix. Set aside
Whisk eggs and yolks together with Vanilla extract.

Preheat oven to 350 degrees

Melt butter In a sauce pan on low heat. Stir in the brown sugars, stirring until " just melted and blended' and the mixture just begins to bubble (This is similar to making a Pecan pie).
Pour in the eggs in a steady stream, while whisking constantly to prevent scrambling.

Fold Flour mixture into the egg mixture.

Fold in Pecans and toffee chips (if using)

Spread into the pan.

Bake 35-40 minutes (5 minutes less for dark pans). Gluten free goods may take a little longer check with toothpick after 30 minutes.

Remove from oven.

Slide it out of the pan by pulling the parchment onto a rack on top of a cutting board to cool. Once cooled, slide the rack from under the parchment paper and cut into 20 pieces.

Servings: 20

Cooking Times
Preparation Time: 20 minutes
Cooking Time: 30 to 35 minutes

Friday, July 9, 2010

Flourless Chocolate Cookies - AKA Chocolate Sin Free Cookies

Everyone has to have chocolate! And somebody declared July 7th 2010 as Chocolate Day!
These provide the quick chocolate fix and are very easy to make.

Usually, I like chewy cookies, but these are just fine when in a rush and there is a need for a chocolate fix.
Ever wonder how chocolate got associated with sin?

Maybe who ever thought up the idea enjoyed it so much, it was thought that it was too good to be enjoyed as a normal part of life. There is even a book asking is it a sin to eat chocolate. Well, if it is a sin, a lot of people need to be repenting!

Not sure where the recipe came from, it is so simple. It has few ingredients. So thank everyone who has made a version of this recipe and claimed it as their own.

Flourless Chocolate Cookies - AKA Chocolate Sin Free Cookies
1 1/2 cups confectioners' sugar
1/8 tsp salt
1/8 tsp cayenne pepper
2 tbsp Black Cocoa
6 tbsp cocoa powder, regular
2 large egg whites
1 tsp vanilla extract

1. Preheat the oven to 350°F. Line two baking sheets with parchment pape, and grease the parchment with a folded paper towel smeared with shortening.
2. Stir together all of the ingredients till smooth, scraping the bottom and sides of the bowl to incorporate all ingredients.

3. Drop the dough onto the prepared baking sheets in about tablespoon sized balls. If you like smaller cookies make smaller balls

4. Bake the cookies for 8 minutes; they will spread, be shiny, with crackly tops. Do not overcook. Remove the pans from the oven, and allow the cookies to cool right in the pans.

5. Enjoy!   Now wasn't this worth the wait?  Don't worry about left overs, there will be none.

Servings: 15    Yield: 15 cookies

Cooking Times
Preparation Time: 12 minutes    Cooking Time: 8 minutes   Total Time: 30 minutes
Nutrition Facts

Serving size: 1/15 of a recipe
Nutrition information calculated from recipe ingredients.
Amount per Serving
Calories 84.36
Total Fat 4.82g
Saturated Fat 2.83g
Cholesterol 0mg
Sodium 34.18mg
Potassium 543.18mg
Total Carbohydrates 19.39g
Fiber 11.66g
Sugar 0.93g
Protein 7.37g