Grain free Decadence cookies (with Mexican variation)
These cookies are based on Chocolate Decadence cookies by Alice medricM, modified to be gluten free.
Oven 350.
Melt in a double boiler, or in the microwave, 8 oz bittersweet chocolate and 2 TBL butter or coconut oil.
In bowl of a stand mixer, add the melted butter/chocolate mixture to 1/2 cup brown sugar and 1/4 cup almond flour. Mix briefly. Add 1/8 tsp salt, 1/4 tsp baking powder, and 1 tsp vanilla extract. Mix briefly. Add two large eggs and mix til just combined. To make these "Mexican", add 1 tsp cinnamon. This will add depth while still having a subtle flavour.
Use a cookie scoop to scoop out cookies onto parchment covered trays. Using a medium scoop you should get 26, if your family can keep their fingers out of your dough. Bake 12 minutes. Eat warm!
Labels: chocolate, cookies, gluten free, grain free, Mexican
Dairy Free, Soy Free Dark Chocolate Ice Cream
I made this recently for my best friend Cheryl's birthday. When made as directed it is free of dairy, soy, corn and gluten. Unlike may
such frozen deserts you won't feel like you're eating it "instead of" ice cream- even my dairy loving husband said it didn't taste like a substitute and that I may have spoiled him for store ice cream.
Whisk together in a medium saucepan:
1 1/2 cups full fat coconut milk (I use
chakoah)
1 1/2 cups light coconut milk (I used
SoDelicious Plain)
1/4 cup powdered sugar
dash salt
Bring to simmer.
In a 2 cup or larger glass measure,
whisk together two large, cold eggs, preferably free range. Slowly , in a very thin stream, pour in about 1/3 the coconut milk mixture while whisking continually.
In a large bowl, combine:
8 oz semi sweet baking chocolate ( the higher the percentage , the better!)
1/2 cup cocoa powder
1/4 cup powdered sugar
*2
TBL solid fat (optional)
1 tsp vanilla extract
*this could be butter, if you do not need to be 100% dairy free, Earth Balance, if you can handle soy (omit the dash salt if you use EB), or, if you want to keep both those out, the solid coconut cream sold in brick. Cocoa butter should work too. Or you could omit it for a less "truffly" dessert.
Pour the custard through a strainer into the bowl ( this will collect and bits of egg that got cooked). Allow the heat to melt the chocolate, them whisk together
thoroughly. Cool, then freeze according to your ice cream maker's instructions.
Labels: chocolate, corn free, dairy free, gluten free, ice cream, soy free
Wheeel of Candy
Another for the "Why I love homeschooling" category- just as we were settling down to bookwork, The Dungeon Master calls to tell me that the new See's Candy in the complex where he works is having a grand opening today. I hem and haw- Turbo woke me with a headache, I'm broke and low on gas, blah blah blah- he promised to pay me back and told me "There's a wheel with prizes". So we busted ass on the schoolwork and went to meet the DM at his lunch break. They started handing out the candy as we went in the door. And then, the wheel of candy- no cost to spin, every slot a winner, and the spinny guy made sure all the kids spun. The boys each got a 1 pound box, the girl an 8 oz box ( we bought her a wrapped heart candy to make up) and I scored a 2 pounder. We all picked some bulk candies, and got to eat two before coming home to lunch. The best part? The boy said when we got home, "Thanks for homeschooling us, because if we were in school we wouldn't have had the chance to spin the wheel of chocolates".
Labels: chocolate, homeschooling
