Gluten-Free Roasted Cherry Shortbread Cookie Sandwiches

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When you are a baker, when you show up to events you should bring a baked good. It has taken me a while to realize this, even though it seems so obvious. My brain had a million (or like ten) ideas of things to make for Christmas at my grandparents.

I was really inspired by this Moose Mousse Marzipan cake I saw, with little moose cut-outs on the side. I only allotted myself one morning to bake though and this would take a long time. Plus I’d have to cut it. Plus transportation. It sounded messier and harder to serve as well.

Cookies……it’s Christmas, I should definitely make cookies.

I’ve been seeing so many mushroom cookies are my Pinterest. They’re so foresty and cute. But they’re meringue and that too takes a long time, plus assembly.

My hidden board of blog inspirations has a whole section on cookies. So many options. But I spy this one for a Spiced Roasted Cherry Cookie. Cherries are my favorite food. They’re beautiful, they’re the winner.

I was so happy with how nice looking they turned out. The reviews were that they tasted good as well. I tried a bite, I thought they were pleasant. Not overly sweet, which I like. Plus the cardamom leaves you wondering what that spice is. I ran out of cinnamon, I do think it needs a little cinnamon to balance it out. Overall, tasty, and I liked my Aunt Marti’s suggestion to eat one with a cup of coffee. It is that kind of cookie.

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Gluten-Free Hot Chocolate Peppermint Cookies

47200718_978955918981699_5066383009075167232_nThese have by-far been my favorite cookies I have made this December! Or maybe some of my favorite cookies in general, they are that good.

And I have to admit, I was terrified when I was making them. The batter smelled so strongly of peppermint, I was worried it would be over-the-top. In reality they were perfect, refreshing, and the perfect amount of peppermint.

Give them a try!

Gluten-Free Hot Chocolate Peppermint Cookies

  • 12 oz. Enjoy Life Chocolate
  • 1/2 cup coconut oil
  • 2 cups almond flour
  • 1/4 cup cocoa powder
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup coconut sugar
  • 1/2 cup maple sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1 tsp peppermint extract
  • 24, all-natural marshmallows (or make your own)

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Gluten-Free Hazelnut Cookies

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To me relaxation is chilling with some hot tea, a hazelnut cooking and watching the British Bake Off. Well, that is one idea of relaxation. A month ago I made these hazelnut cookies, adapted by a recipe I found on Pinterest by Bake or Break. They have become my favorite cookies.

Plus I got these dope silicon molds shaped like acorns and squirrels. I really wanted a picture of the squirrel, but he got decapitated on the way home and wasn’t picture worthy.

I think I really like these because they kind of have that salty sweet thing going on. And then you get a bite of chocolate and it is off-the-charts good. I like the chewy texture. The taste, reminds me of my grandmother’s pecan sandies for some reason (which were my favorite cookie my whole childhood).

For Thanksgiving I also gave these a smear of cranberry curd-tasty. I adore some cranberry. Two years ago I made a cranberry curd pie and so cranberry may be my favorite curd presently. Put it on a cookie. On a bagel. In a pie. In a cheesecake. The options keep going.

Feel free to make these into just plain of drop cookies. DO dip them in chocolate and extra nuts though, it’s a game-changer! You could probably sub the butter for coconut oil to make them dairy-free as well. I had a lot of success doing this at my last market, to make all my cookies dairy-free.

Gluten-Free Hazelnut Cookies

  • 3/4 cup butter, room temperature
  • 1/4 cup coconut sugar
  • 1/4 cup maple sugar
  • 1 tsp vanilla extract
  • 2 1/4 cup almond flour
  • 1 tsp salt
  • 1/2 cup chopped hazelnuts, toasted (plus more for sprinkling)
  • 4 oz. Enjoy Life Chocolate

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Gluten-Free Maple Cut-Out Cookies

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Happy Monday you all! I totally meant to post this last Sunday, but my life has still been crazy busy. Saturday we finished up our summer season, so I will have more time to write. And to play in my kitchen. Baking for markets are fun for me, but there is a difference in producing large quantities of food on Fridays to just focusing on creating one recipe. Truthfully I am exhausted by the end of the nights on Fridays and ready for a nap Saturday afternoons, if I have time for one.

So I am looking forward to this pause, to do markets once a month. I hope to just let my creativity run rampant in testing new recipes, because I truly love that. I also plan on doing some major praying and exploration into my future baking plans. What I really want to contribute. My hearts wants a little house tea and coffee place with pastries. With helpers. But I really want a big outdoor table and to fix several course meals. I want to bring people together, to connect over delicious food. I want to do more cooking classes. My dreams are shaping more into an experience, rather than mass production. I want to do farm-to-fork eating and a low-key pastry shop. Some place where bible studies want to come and meet. Somewhere were bridal or baby showers want to come. I want a place that encourages fellowship, over tasty, creative food.

We’ll see what develops out of that. I know that this week my focus is to make a cheese and thyme apple pie. Because people have been making pies with cheese crusts for a long time. And I saw one with thyme. I HAVE to make a gluten-free one. Period.

These cookies I am sharing, were one of my favorite things I’ve made recently. Once frozen, they reminded me of my grandma’s sandies. So tasty. My mom loved them too. She planned on hoarding them, but my nephew Trenton spotted them, so she had to share. I got the Trenton approval, which is important, because children can be brutally honest. He would tell me if it wasn’t very good.

I think I was most happy, because the moose cookies kept their shape. A year ago I used it and the cookies did not resemble a moose at all. See below, I attempted to turn them into buffalo instead. It had me a little scared, so I have waited a full year to give it another go. Plus I didn’t have any leaf cookie cutters for Fall. How that is, I have no clue because I have a huge drawer full of cookie cutters. But for some reason moose make me think of Fall. Or my mind is thinking that I would love to be in the mountains in the Fall spotting moose.  Continue reading “Gluten-Free Maple Cut-Out Cookies”

Gluten-Free London Fog Shortbread Cookies

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Oh my goodness, September has been a month for me! I have been so busy, planning to run a kitchen for a women’s retreat weekend. Plus the weekend itself, which was awesome. Bible Study has started again. This weekend I am going to Nashville to celebrate my dear friend Chelsey who is getting married in a few weeks. And next month I will be volunteering in a kitchen for a prison ministry. So there has been a lot going on, especially on the weekends. My mother is AMAZING, because she has been doing my markets for me a lot. Praise God for her, she has been tremendous.

I made these cookies weeks ago, I just had so much going on I couldn’t post them until today. Last time I posted I shared my love of tea and how my neighbor at the market sells tea. I got some Earl Grey tea from him (the smell alone was heavenly) and whipped up these shortbreads. Once I posted the picture of them, multiple people at the market asked if I had them. Needless to say, I think I am going to put together a tin of assorted tea shortbreads.

These cookies were SO good. The tea gave it such a complex taste. I folded them so I got some glaze in each bite. My 8-year-old nephew Trenton kept going back to eat more and more of them. That is a testament to their tastiness, when a young kid loves them.

London Fog Cookie
• 1 cup softened butter
• ⅔ cup organic powdered sugar
• 2 cups almond flour
• 1 vanilla bean split and scraped
• 1 tablespoons Earl Grey tea (about 1-2 teabags)
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Gluten-Free Matcha Swirl Sugar Cookies

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I am a lot like my momma (who is awesome and whom I love dearly). Growing up I mimicked her often. I was totally a picky eater like her. And I loved tea. I still love tea and I thank my momma for this.

About 10 years I was doing A LOT (as in hours a day) of food research, when I stumbled about matcha. Powdered green tea, with a dense amount of nutrients and goodness. Of course I live in the Midwest in a lovely Indiana town (and I mean that in all sincerity, I have tried to leave and always end up back here. But the older I get, the more my appreciate grows) and I couldn’t find any. Shoot when I started my market 5 years ago, I did a lot of explaining on what gluten-free meant. Now I hardly have anyone ask me what gluten-free is. I also couldn’t find a lot of flours or sugars that I needed. Recently it has gotten better. Still have to order cassava flour. Finally found a place with arrowroot. And one place with cacao butter. And maple sugar, although I bought all that, so now I ordered more online again. Now 10 years later I can find matcha powder.

So for a decade I have been eager. Eager to bake and experiment with matcha powder. To drink it (have you had a latte made with matcha? Waiting on my favorite coffee shop Java Haute to catch on to the matcha thing). And to bake with! Earlier this year I posted a recipe for a matcha ricotta tart, which I will actually be revisiting this week. I made some strawberry pies and needed a green crust for some stems and thought matcha would be a great natural way to obtain the color I needed. I drank some matcha I had the other day, which is paired with orange. It is lovely, I have had one with lemon as well, but I use orange less so I was more intrigued with that flavor combo. What if I made a matcha tart with an orange curd bottom. And then an orange ricotta filling? It got me exceedingly excited. Last winter, for Java I had made an orange ricotta pie which I absolutely loved. It had very subtle flavors and was not that sweet. So be prepared next week for that recipe.

Since I had matcha on hand, I thought I would tweak a recipe I saw for matcha swirled sugar cookies. I was geeked to say the least that I got a swirl. And the swirl kept through baking. I think if I made these again, I would dip them in white chocolate. I have found with matcha, it is about having the perfect amount. Too much can get a little bitter and not so good. Actually, thinking just now as I type, I would add some lemon zest to the regular sugar cookie dough and dip it all in white chocolate. Black sesame could be an interesting combo with the matcha too. It is on my list of things to try and I have seen it numerous times paired with matcha. Again, I do not live in a food-forward city, so first I have to find it. Some day………

IMG_0846Gluten-Free Matcha Swirl Sugar Cookies Continue reading “Gluten-Free Matcha Swirl Sugar Cookies”