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It’s Gluten Free Ratio Rally time again! This month’s challenge is brought to you by Mary Fran of FrannyCakes and the food is Brownies! Sure, who doesn’t love brownies and you really can’t have too many brownie recipes, but when my family is polishing off this batch of Peppermint Brownie Bars in a few days, I’ll be looking at you, Mary Fran. I decided to make a recipe from my childhood. My mom used to make these Peppermint Brownie Bars as one of her “cookie” contributions in our annual Christmas Cookie exchange. It’s a simple recipe and the results are delish!

My ratio ended up being: 1 chocolate: 2 egg: 2 butter: 2 (to 2.5) flour: 4 sugar

Peppermint Brownie Bars

First Layer:

2 squares (2 oz) bitter chocolate

1 cup (8 oz) sugar

4 to 5 oz GF Flour Blend* (If you’re making these non-GF, use 1/2 cup all purpose flour)

1 Stick (4 oz) unsalted butter

1/2 cup (2.25 oz) chopped nuts

2 large eggs (~3.75 oz)

1 tsp. vanilla

pinch of salt

*If you like your brownies to be dense use 4 oz GF flour, if you prefer them to be more cakey, use up to 5 oz GF flour.

Second Layer:

1 1/2 cups powdered sugar

1 1/2 tsp. half and half

3 Tbs. soft butter

1 tsp. peppermint extract

Third Layer:

1 1/2 squares bitter chocolate

1 1/2 Tbs. melted butter

Preheat oven to 350 degrees. Melt chocolate and butter either on very low heat or with a double boiler. Combine eggs, sugar, flour, vanilla, salt and nuts. Add melted chocolate/butter mix and stir. Pour into an 8-inch square pan lined with parchment paper and greased. Bake for 20 – 25 minutes until a toothpick comes out clean. Cool. Combine ingredients for second layer and spread over first layer. Chill. Melt butter and chocolate and spread over second layer. Chill and cut into 1-inch squares.

Be Sure to Check Out These Talented Baker-Bloggers too!

Adina from Gluten Free Travelette made Chocolate Brownie Pie with Orange Zest
Angela from Angela’s Kitchen made Gluten & Dairy Free Cream Egg Brownies
Brooke from B & the boy! made Triple Chocolate Brownies
Caleigh from Gluten Free[k] made White chocolate and marshmallow brownies
Caneel from Mama Me Gluten Free made Triple chocolate brownies
Charissa Luke from Zest Bakery made Slutty gluten-free brownies
Claire from My Gluten Free Home PB&J Brownie Whoopee Pies
Claire from This Gluten-Free Life made St. Patty’s Day Marshmallow Swirl Brownies
Erin from The Sensitive Epicure made Mexican Cocoa Brownies with an Almond & Pepitas Crust
gretchen from kumquat made salted caramel brownies
Heather from Discovering the Extraordinary made Nutmeg Blondies
Irvin from Eat the Love made Blueberry Citrus Marble Brownies
Jean from Gluten-Free Doctor Recipes made Blue Ribbon Brownies
Jenn Cuisine made Grain free brownies with no-bake ricotta cheesecake cream
Jonathan from The Canary Files made Vegan Marbled Banana Walnut Brownies
Karen from Cooking Gluten Free! made GF Chewy Crackled Top Brownies with Raspberry Puree
Mary Fran from FrannyCakes made Gluten-Free Hazelnut (Nutella) Brownies
Morri from Meals with Morri made Oaxacan Brownies & Mesquite Cacao Blondies
~Mrs. R from Honey From Flinty Rocks made Black Bean S’More Brownies
Pete and Kelli from No Gluten, No Problem made Caramel Mexican Chocolate Mesquite Brownies
Rachel from The Crispy Cook made Co-Co Nut-Nut Blondies
Shauna from Gluten-Free Girl made Gluten-Free Brownies
Tara from A Baking Life made Mint Chocolate Flourless Brownies
TR | No One Likes Crumbley Cookies Gluten Free Berry Fudge Brownies 

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Wyoming Whoppers may be the only cookie recipe from my pre-GF days that I can still eat with only one very minor change (GF oats instead of regular oats). The recipe naturally doesn’t have any flour in it and in our household we figure there is enough protein in these cookies to make them a breakfast food in addition to a delicious dessert. The recipe came to me from my mother-in-law and I’m not sure how she came by it – and I don’t know what’s behind the name except that you end up with very large cookies. There are two methods to get to the finished product – the one that came with the recipe and the one that I use, because I just can’t seem to get behind making a cookie batter in a saucepan!

Wyoming Whoppers

Yield: ~27 Large Cookies

2/3 cup unsalted butter

1 1/4 cups brown sugar, packed

3/4 cup sugar

2 tsp. baking soda

2 cups of milk chocolate chips (one regular size package)

3 large eggs, beaten

1 1/2 cups of chunky peanut butter (about one regular size container)

6 cups of GF oats (not the quick cooking kind! If you’re making this in a gluten loving household just use the old fashioned oats)

1 1/2 cups of dried cherries, chopped (you can substitute raisins, but the cherries are oh, so good!)

Original recipe directions…

Preheat oven to 350 degrees.

Take a large saucepan and melt the butter over low heat.

Take the saucepan off the heat and add the sugars, eggs, baking soda, & peanut butter – mix until smooth with wooden spoon.

Wait for the mixture to cool enough so that the chocolate chips will not melt when added. Then add and mix the remaining ingredients.

Using a large spoon or #2 ice cream scoop, form large domes of dough and place on cookie sheet. Dough will be loose and seem like it’s going to fall apart, but pack it in and mold it together and your cookies will turn out as planned.

Using the back of a spoon, press down on the top of each dome so that your dough looks more like a hockey puck than a dome.

Bake on 350 degrees for ~12-14 minutes (may be gooey, should be browned). Most of the time, they take extra time – often they even need another 4-5 minutes.* Let them cool mostly on the pan before moving them to a cooling rack. If you try to move them too soon they might break in the middle, if they’re cool enough this won’t happen.

* I find that with baking especially cooking times seem to be phooey. My mother explained that the acceptable temperature variation in an oven is 25 degrees. That’s right – your oven could register 325 when the dial is turned to 350 and the oven man will say it’s performing fine. While mine could register 375 with the dial turned to 350. Clearly my cookies will cook faster than yours. So take times with a grain of salt and look for signs of “doneness” when ever possible, as above. Not relevant with cookies, but never take a cake, cupcakes or quick bread from the oven without it first passing the knife or toothpick test!

{In case you’re interested, my method is the typical bakers method for making cookie dough. Take the butter, room temperature, cream it, add the sugars and beat until fluffy. Add the eggs, baking soda and peanut butter and mix well. Stir in the oats, mix well. Stir in the chips and cherries. The rest is the same – while this requires that you start with room temperature ingredients, this really is always a rule of thumb for baking and my method doesn’t require a cool down before adding the chips.}

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