These 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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Turmeric is kind of like the matcha I talked about two week (click the word matcha for a link of some cookies I made). I researched turmeric about 10 years ago when I was a research queen. When I find out something is amazingly awesome, I try to include it. Note: when you put it in bone broth it may turn florescent yellow (turmeric is a lovely mustardy yellow color spice).
Fast forward to the present day, when golden milk lattes are kind of popular. You can even get them pre-mixed at health stores. Of course they are expensive and you are better off making them at home. And the time it takes to make them is minimal.
Earlier this year I found a recipe I really liked. You mixed almond milk and maple together, which you place in a glass with ice. Separately you mixed coconut milk, maple, and the spices. Then you pour it over the iced almond milk. It made a beautiful, ombre-like drink. And it tasted good. My husband didn’t like it. Why is it yellow? This is kind of typical in our house. He can’t stand the smell of kombucha when I drink it. Therefore, when I made these muffins, I told them they had turmeric in them until after he had already eaten them.
Originally I was planning on making a loaf, but I wasn’t really sold on any of the flavor combos. Then one morning at the market, I realized I wanted a golden milk inspired muffin. I found a donut muffin recipe that I wanted to transform into gluten-free, the glaze looked nice. I had some dates in my fridge waiting to be used. And a handful of leftover pecans. In my mind all these things go. All these things would enhance the flavor.
They were delicious! I was supposed to double dip the glaze, but I only had enough for one dip. Plus I think the one was sufficient enough. They smelled absolutely phenomenal. And they tasted like a yummy spice cake. So good. I had to put them in my freezer and offer them to someone else, so I wouldn’t want to eat them breakfast all day. Or a lunch side. Or a dinner side. They were Zach-approved (the husband who did not like my golden milk drinks). And mom approved (I also waited to tell her it had turmeric until afterwards, I couldn’t get her to try the drink either).
You could omit the dates. Or exchange them for raisins. Or use another nut in place of the pecans. Or just make them as they are, since they are so good. And try the drink as well.
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My list of favorite foods goes something like: cherries (all-time favorite), pizza, cabbage, ice cream. Something like that. Subject to change. Regardless, you will notice the pizza. Pizza also appears in my business name and this website: Polifroni Pies and PIZZAS. I like to make pizza crusts for the market, because even though you’ve change up your eating and diet or have eating restrictions, doesn’t mean you can never eat pizza.
I have made loads of different crusts. I’ve used almond flour. I’ve used cassava. I’ve used arrowroot. I’ve used tapioca flour. And I’ve also used bunches of vegetable/root alternative. You can click through my recipe inventory and check some of them out. It started with cauliflower a decade ago. But I’ve also used: broccoli, rutabaga, sweet potato, butternut squash, and zucchini. One of my all-time favorites was plantains.
I did a lot of home-cooking last week for Zach and I. I really wanted to revisit the plantain crust. Oh man was it good. Hands down my favorite. Everyone thinks it is going to be sweet. Plantains are not bananas. They don’t peel like bananas. They are starchier, not sweet like a banana. I made this crust kind of thick (which I like), however, next time I think this would make two perfect 9 inch pizzas. I used a large tart pan I have with a removable bottom, but a pizza pan or spring pan would be good as well (maybe put it in a cast iron and make a deep dish).
If you want a great pizza, this is it! I like pork with plantains, so I put sausage. You could put all kinds of flavors, though. Pepperoni. Chicken. Bacon. Spinach. Mushrooms. With Cheese. Without cheese. Whatever your topping preference. Go crazy.
Gluten-Free Plantain Pizza Continue reading “Gluten-Free Plantain Pizza Crust”
Some times I get in a bread making mode. It’s not too terribly often. I WANT to make bread. I do, it’s not that I don’t want to make bread. It is just that gluten-free bread is rough and tricky. I can get good flavor. Getting a rise can definitely be a challenge. Gluten-free bread has a tendency to be small and dense. Add to that, that I wanted to do a braided bread. That is a challenge on its on. To fill it, roll it, slice it and then have it withstand to twisting? Wow, that is tough, I will keep it real.
However, I love braids and twists. Growing up, I used to braid and do hair all the time. I taught myself on my dolls how to do it. Then my cousin Angelica became my muse. I would do elaborate designs in her hair and put curlers in the rest for her gymnastics meets. Which, was also a challenge as she has very fine, very straight hair (I just can’t make things easy for myself).
I’ve been watching the British Baking Show (again, maybe for the 3rd time, don’t judge), and I have watched them make several braids and twists. They are just so beautiful and the artist in me, really yerns to make beautiful (as well as delicious) food.
And pesto. I adore some pesto, it has such a great flavor.
I have to say, this loaf didn’t rise and get super huge (next time I think I would use a small loaf pan, however, it had AMAZING flavor. And this is the best twist have been able to obtain. I felt accomplished to say the least with this bread. I would serve it toasted with some spaghetti squash and meatball pie maybe (click the link for my recipe on this).
Gluten-Free Pesto Babka Continue reading “Braided Pesto Braid”
Oh man it has been a moment since I posted! Sometimes life gets a bit busy though and takes our focus elsewhere, temporarily. But my busyness has passed for now and here I am, ready to share with you all. Because I actually have several recipes I made last month, that I just haven’t got around to posting.
In order to share, I’ve got myself pumped up with the British Baking Show. I am currently re-watching it, curled up with some tea and writing to all you lovely people. I would compare it to an athlete watching game film. It gets me super pumped up to bake and dream up recipes. It also gives me loads of ideas of things I want to make or convert. Plus I learn a ton, because they share things I have never heard of. The only downside, though, may be that I fixate on making something. Like eclairs. I have it set in my heart that I am going to make eclairs. And then my brain spirals with flavors I want to make. Lemon meringue. Sweet potato cream with a maple praline frosting. Triple Chocolate. White chocolate raspberry. Rose pistachio. Blackberry lavender. Before I get ahead of myself, though, I have to make the choux pastry. I have tried it once, but was not satisfied. But sometimes gluten-free baking takes SEVERAL attempts. So soon (hopefully Thursday or Friday) I will have another go at it.
As you can see, sometimes I get caught up in a flavor. Lemon. I love lemon. I confessed before how I can just nibble on lemon curd. I also adore some lemon paired with blueberry. A while back I posted a recipe for Lemon Blueberry Cookie Sandwiches (click the link and check it out, probably the best vegan cookies I have ever made). I decided to use the combo again in these Lemon Blueberry Scones I am about to share with you. I like them in mini sizes. I typically make large triangular scones, but I really liked the bite-sized one this time. A slight drizzle, adds a touch of sweetness. I would like to try this again, with maybe a lavender infused glaze.
Regardless, I hope you enjoy these. They freeze well. And the flavors can be changed. Maybe a lemon raspberry or lime raspberry. Or a cherry almond. Or a chocolate orange.
Gluten-Free Lemon Blueberry Scones Continue reading “Gluten-Free Lemon Blueberry Scones”
I made this beauty of a cake for Thanksgiving. I’ve been branching out of my comfort zone lately too, making things I’ve never made before. I made toffee for the first time EVER a month ago. I am hooked, it is delicious and easy to make. I have been using it for all kinds of things. Firstly, with some truffles (also a first for me). Secondly, with some cookies. And on the naked banana cake I posted yesterday. I’ve also been branching into truffles (as mentioned above and I’ll have an easy recipe to post on Thursday). And I have been really, really working on my macaron abilities (they are so tricky, there are so many areas where you can over/under mix).
I will note that I have no reference of honeycomb to compare this too. But I have been watching a bit (lot) of the British Baking Show and they use honeycomb often. So I have been a little bit eager to try and make some. What is this honeycomb they talk about?
I also have to tell on myself about something else. I do not have a candy thermometer. And I can be a terrible about measuring. I do a lot of baking (and pretty much all cooking) by feeling- which makes posting hard sometimes because I don’t know exactly how much I put in something. I also don’t have an timers. Sorry, it makes it kind of hard to post, but I like it old school. So I can tell you what temperature it’s supposed to go to (because I read it), but I personally just kind of felt my way through this and looked at the color.
I found a traditional honeycomb recipe and tweaked the sugars. And to me it looked like honeycomb and my husband liked it.
Stepping out of my comfort zone never tasted so good!
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I think I’ve been using cauliflower as a potato substitute for almost a decade now. And I have mashed everything. One day I tried: rutabaga, parsnips, turnips and celery root. I’ve also mashed sweet potatoes several times, but even though I like color, the bright orange is not appealing to me as side. And the rutabagas and such were tasty, but the cauliflower is hands-down the best.
One year for Thanksgiving I made them, and my uncles ate them, thinking they were potatoes. They loved them and requested them for the next year.
I usually like to whip them up with either butter or cream cheese or sour cream. They give them a lovely texture.
But I saw a mash with Gouda and I had to give it a try. I love some Gouda and it was so easy. AND it was a perfect side dish for yesterday’s Crispy Honey Garlic Chicken.
I’ll have more to come with cauliflower mash Thursday, as well. I used them in a loaded casserole. It was so good, my husband went for thirds. And between him, me, and my sister-in-law, Mary, we crushed the whole thing.
Smoked Gouda Mashed Cauliflower
- 1 head cauliflower
- 3 sliced sliced Gouda cheese
- salt and pepper to taste
- 1 tbsp butter or ghee
- Garnish: crumbled bacon
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