Posts tagged ‘chocolate’

Gluten-free chocolate chip cookies

This recipe for chocolate chip cookies is adapted from one of my favourite cookbooks, Blue Eggs and Yellow Tomatoes, which I’ve referenced before for its awesome chocolate brownies recipe.

Chocolate Chip Cookies
Makes 24 to 36 cookies

1-1/2 cups brown sugar, lightly packed
1/3 cup white or cane sugar
1 cup unsalted butter (at room temperature)
2 eggs
2 teaspoons vanilla
3 cups gluten-free flour mix
1/2 teaspoon salt
1 teaspoon baking soda
1-1/2 cups chocolate chips (or chopped dark chocolate)
2 cups chopped walnuts

Pre-heat oven to 350F and grease two baking sheets or line with silicone mats / parchment paper.

Beat the butter and sugars together and then beat in eggs and vanilla. Stir in flour, salt, and baking soda and beat well, and then fold in chocolate and walnuts.

Drop the dough by two tablespoonfuls onto the cookie sheets about 2 inches apart (the cookies will spread out and flatten). Bake the cookies, switching the cookie sheets in the oven halfway through cooking, until they begin to turn golden brown at the edges and the tops appear dry, about 12 to 15 minutes. Don’t overcook if you want them to be chewy!

If you’re vegan or don’t eat dairy / eggs:

  • Replace the butter with the same amount of vegetable oil shortening plus two tablespoons of water.
  • Replace the eggs with two tablespoons of ground flaxseed meal mixed with six tablespoons of water. Stir the flaxseed meal and water together in a small bowl and let stand two to three minutes to thicken before adding it to the recipe.

October 23, 2012 at 11:36 am Leave a comment

Mink Chocolates Artist Series Bon Bons

You can count me among those who would prefer to sit at home all day munching on bon bons. I guess receiving bon bons at work is the next best thing. These lovely confections, Mink Chocolates’ ‘Artist Series Bon Bons’, were given to me as a gift of thanks after a recent festival. Aren’t they charming? The yellow rainboots and the pretty rose are my favourites (I know, you never would have guessed). (more…)

November 25, 2011 at 6:46 pm 1 comment

Raspberry chocolate scones

In honour of Valentine’s Day, here is the recipe for my husband’s favourite breakfast scones – raspberry with bittersweet chocolate. Gluten-free, of course, and best paired with a steamy hot chocolate. What a good wife I am for making these for breakfast today.

1-1/2 cups flour*
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 cup flaxseed meal or ground flaxseed
1/2 cup chocolate chips (I used bittersweet)
1 cup fresh or frozen raspberries
1 cup plain yogurt
1 teaspoon vanilla

Mix together flour (and xanthan gum for gluten-free), sugar, baking powder, cinnamon and flaxseed. Stir in raspberries and chocolate chips, and then add yogurt and vanilla. Stir together only until the dry ingredients are well-mixed with the yogurt. Spoon onto a greased baking sheet and bake at 375F for 20 minutes or until scones are lightly browned.

*I use Bob’s Red Mill gluten-free flour mix. For gluten-free, also add 1 teaspoon of xanthan gum.

February 14, 2011 at 12:18 am 3 comments

Best brownies!


As part of our toast to the New Year, I made some brownies for dessert from Jeanne Kelley‘s new book, Blue Eggs and Yellow Tomatoes: Recipes from a Modern Kitchen Garden. They were amazing and even survived the translation to gluten-free that happens with much of my baking. It was a simple recipe with great ingredients: bittersweet chocolate, real butter, sugar, eggs. I loved that I mixed it all up in the same pot that I melted the chocolate in. So easy and good! (more…)

January 2, 2009 at 1:17 am 2 comments

Flickr Photos

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