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Gluten Free Chocolate Chip Cookies Recipe

Gluten-Free Chocolate Chip Cookies

This gluten free chocolate chip cookie recipe is one your kids will love! Served with milk or in the lunchbox as a treat... it's a winner!

Need an easy gluten-free chocolate chip cookie your kids will love? This is it!

Gluten Free Chocolate Chip Cookies RecipeOur whole-wheat chewy chocolate chip cookies were an instant Internet and Pinterest hit, thank you! Many of you have e-mailed and asked for a gluten-free version of the chewy cookie.

We tested more than a dozen recipes, and I’m happy to share the winner.

Gluten-Free Chocolate Chip Cookies

Gluten Free Chocolate Chip Cookies Recipe

Recipe: Land O’Lakes

  • Author: MOMables
  • Cuisine: Baking

Ingredients

  • 2 1/4 cups gluten-free flour blend*
  • 1 teaspoon gluten-free baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup butter, softened
  • 3/4 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 2 teaspoons gluten-free vanilla
  • 1 12-ounce package (2 cups) gluten-free semisweet chocolate chunks or chips

Instructions

  1. Heat the oven to 375°F. Combine the flour blend, baking powder, baking soda, and salt in a medium bowl. Set aside.
  2. Combine the butter, brown sugar, and granulated sugar in a large bowl. Beat at medium speed, scraping the bowl often, until creamy. Add the eggs and vanilla. Continue beating, scraping the bowl often, until well mixed.
  3. Reduce the speed to low. Beat, gradually adding the flour mixture, until well mixed. Stir in the chocolate chips.
  4. Drop the dough by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 9 to 12 minutes or until light golden brown. (DO NOT OVERBAKE.) Let them stand for 1 to 2 minutes, then remove them from the cookie sheets.

Notes

* Gluten-Free Flour Blend: To make this flour blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour, and 1 teaspoon xanthan gum. Use the appropriate amount for your recipe, and store the remainder in a container with a tight-fitting lid. Stir before using.

 

59

Whole-Wheat Chewy Chocolate Chip Cookie

What’s better than a cookie? A whole-wheat chewy chocolate chip cookie, of course! This cookie will become the star of any lunch box.
whole wheat chocolate chip cookies - yes please!My kids love “chewy” cookies. They prefer warm and chewy versus crunchy and dunking. While having a glass of milk and cookies can be satisfying and ritualistic, we rarely do that at our house. No, I’m not the cookie Nazi; however, I like my cookies to be a bit more substantial and wholesome. I make a batch every week and place one or two inside their lunch box. They love having a “treat,” and I like knowing the ingredients that are in it. Double or triple the recipe, and freeze uncooked dough for future baking!

Whole-Wheat Chewy Chocolate Chip Cookies

Recipe adapted from Alton Brown.

  • Author: MOMables
  • Cuisine: Baking

Ingredients

  • 2 sticks unsalted butter
  • 2¼ cups whole-wheat flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • ¼ cup granulated sugar
  • 1¼ cups brown sugar
  • 2 eggs
  • 2 tablespoons milk
  • 1½ teaspoons vanilla extract
  • 2 cups (12 ounces) semisweet chocolate chips

Instructions

  1. Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda, and set aside.
  2. Pour the melted butter into a mixer’s bowl. Add the granulated sugar and brown sugar. Cream the butter and sugars on medium speed. Add the eggs, milk, and vanilla extract, and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips. Chill the dough.
  3. When ready to bake, preheat the oven to 375F, and line baking sheets with parchment paper.
  4. Scoop the chilled dough onto the baking sheets.
  5. Bake for 10 to 14 minutes or until golden brown, checking the cookies after 7 minutes. Rotate the baking sheet for even browning. Cool completely, and store in an airtight container.

 

**Photo Credit

 

delicious triple chocolate chip cookies!

Triple Chocolate Chip Cookies

TRIPLE chocolate chip cookies? wow. This recipe is so so good!

delicious triple chocolate chip cookies!These cookies are basic, delicious, come-out-perfect every time, and a staple in our house.

We hope you enjoy them as much as we do!

Triple Chocolate Chip Cookies

Prep: 10 minutes Cook: 12 minutes Yield: 2 dozen

  • Author: MOMables
  • Cuisine: Baking

Ingredients

  • 1/4 cup butter, softened
  • 1/2 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup canola oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 cup whole-wheat pastry flour
  • 1/4 cup unsweetened cocoa powder (not Dutch processed)
  • 1/4 teaspoon salt
  • 1/3 cup coarsely chopped dark chocolate (2 ounces)
  • 1/3 cup coarsely chopped milk chocolate (2 ounces)

Instructions

  1. Preheat the oven to 350F.
  2. In a large bowl, mash together the butter and sugars with a fork until well combined. Add the oil and egg, and beat until creamy. Mix in the vanilla.
  3. In a medium bowl, whisk together the flours, cocoa powder, and salt. Add the dry ingredients to the wet ingredients, and mix well. Stir in the dark chocolate and milk chocolate, and mix well.
  4. Using a tablespoon, scoop the batter onto an ungreased cookie sheet. Bake for 12 minutes. Transfer the cookies to a rack to cool.

 

1

Pumpkin Creme Brulee

Want an amazing Creme Brulee recipe that you can actually make yourself?

Growing up in Spain, our desserts were lighter and smaller portioned; yet, hugely satisfying. My favorite dessert has got to be my grandmother’s custard Crèma Catalana. The recipe is still written down on a post-it in my recipe binder. Every Christmas Eve, I host a dinner at my house for family and friends.

Last year, I pulled my grandmother’s basic recipe out, and the Crèmas were an instant hit. This fall, I’ve experimented a bit since I roasted an entire pumpkin and I have a lot of pumpkin puree left. The result: a delicious dish that is so satisfying, it will be a hit when you make it.

The caramelized sugar crust is totally optional; but don’t I just look like I’m having a blast with the blowtorch? I tell you, I go all out over at the MOMables kitchen! That torch is actually a plumber’s version and not the foodie gourmet one you get for $20 at the store. It was left over from one of my husband’s projects years ago!

Pumpkin Creme Brulee

Courtesy of MOMables™ Abuela’s Recipe Stash Yield: 6 – 7 Ramekins (depending on size)

  • Author: MOMables
  • Cuisine: Treats

Ingredients

  • 3 cups half & half
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ cup pumpkin puree
  • 6 large egg yolks
  • ½ cup granulated sugar, plus 6 tablespoons for browning tops

Instructions

  1. Preheat the oven to 350F. Place the ramekins on a cookie sheet (with sides), and fill with enough water so that it comes halfway up the sides of the ramekins (water bath).
  2. In a 2-quart pot, heat the half & half, vanilla, cinnamon, and pumpkin puree over medium heat.
  3. Place the egg yolks and 1/2 cup sugar in a small bowl. Mix until you achieve a pale yellow color, and the sugar has dissolved.
  4. Remove the pot from the heat, and slowly whisk while you incorporate the egg mixture into the half & half mixture. Whisk continuously until both mixtures are well combined.
  5. Fill each ramekin with the mixture, but do not overfill. This yields enough for six (5-ounce) oval ramekins (gratin dishes).
  6. Place the pan in the oven on the middle rack, and bake for 30 to 35 minutes. To test for doneness, jiggle the pan to see if the custard is set (pudding like). If so, remove, and let it cool on the counter before refrigerating overnight (you can make these up to 3 days ahead of time).
  7. Optional: Before serving, spread 1 tablespoon of sugar on each ramekin, and, using a blowtorch, caramelize the sugar to form a candy coating. Don’t have a blowtorch? That’s okay, these are delicious without the added sugar.

 

2

Cranberry Orange Bundt Cake

Want an orange-flavored cake that isn’t overpowering?

My grandmother, fabulous in everything she did in the kitchen, could have owned a bakery business. If there is one thing she taught me well how to do, it’s to take a basic recipe and add things to make it my own. Her basic cake recipe has enough ingredients in there to make you think it takes a lot of time, when it really doesn’t.

A long time ago, I needed to bring a cake to a friend’s house, and I ran out of cake flour. So in a pinch, I borrowed a box of yellow cake mix from my neighbor, and called it a day. I know, I know, I don’t do boxed anything, but once a year, it’s okay to make it semi-homemade. Right? The result was a super-moist and delicious cake where the orange flavor is present but not overpowering. Doesn’t it look delicious?

Abuela’s Cranberry-Orange Bundt Cake with Cream-Cheese Frosting

Yield: 1 Bundt cake (You can double the recipe, and make a tall Bundt.)

  • Author: MOMables
  • Cuisine: Baking

Ingredients

Cake Ingredients:

  • 4 eggs
  • 1 cup orange juice
  • ½ teaspoon orange extract (optional)
  • ½ cup cranberry sauce (non-jellied)
  • 2 tablespoons vegetable oil
  • 1 box yellow cake mix

Frosting Ingredients:

  • 8 ounces cream cheese, softened
  • ½ cup confectioners’ sugar
  • 1 tablespoon pure vanilla extract
  • 3 tablespoons half & half

Instructions

For Cake:

  1. Preheat the oven to 350F. Grease a Bundt pan (or coat with cooking spray).
  2. In a mixing bowl, beat the eggs, orange juice, orange extract, if using, cranberry sauce, and vegetable oil. Then add the cake mix. Mix well until the clumps disappear.
  3. Pour into the Bundt pan. Bake for 39 to 45 minutes, until the top is golden brown. Allow the cake to cool.

For Frosting:

  1. In a mixing bowl, combine the cream cheese, confectioner’s sugar, and vanilla. Mix until combined.
  2. Add the half & half, stirring to combine.
  3. Pour the frosting over the cooled cake.

 

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