Unglazed Gelatin Donut Holes - GF, DF

The evolution of leftover onion ring batter.

Mix equal parts beef gelatin and cane sugar with a wee bit of cream of tartar and extra salt, if needed. Mix with leftover egg and rice flour and add extra flour until you can work it like Playdo and not have it stick to your hands.  I like to divided the ball in half and then half again, then half again and so on until I have multiple, roughly equal pieces, that are about the size of my thumb to the first joint.  They expand a little when they fry in the coconut oil.  They are more forgiving of temperature, so I usually stick them in last. You may have to roll them to get them to brown evenly.

I can think of all sorts of ways to doctor these up...cinnamon sugar coatings, dipped in melted chocolate, fruit centers....but I usually am so full on onions rings by the time I get to these, I don't feel like being adventurous anymore.

New and Improved GF Chocolate Chip Cookies

We have tweaked the original recipe to suit our specific nutritional needs....basically doubling the rising power with the additional cream of tartar and baking soda.  This makes a thinner, lighter, crisper cookie...wafer like.  If you prefer a chewier cookie, reduce the cooking time. Yum!

Ingredients
2 eggs
1/2 cup butter
1 cup cane sugar/cream of tartar mix
1 1/2 tsp vanilla extract
1 1/4 cup rice flour
4 TBS potato flour
2 tsp baking soda
1/2 tsp unrefined sea salt
1 cup lecithin free chocolate chips 

preheat oven to 375*F

Beat eggs and blend in sugar and vanilla. Mix dry ingredients separately and then add to wet ingredients. Add chocolate chips (or substitute broken pieces of a 70% chocolate bar or 2.) Drop from spoon onto cookie sheet and bake for 7-9 minutes.

Gluten Free Wednesdays 
Simple Lives Thursday

Raspberry Chocolate Chip Coconut Cookies

Coconut Cookie with Raspberry/Pomegranate Preserve

Coconut Cookies
4 eggs
1/2 tsp vanilla extract
1/2 cup coconut oil
1 cup coconut flour
1 cup sugar
4 tsp cream of tartar
1 TBS gelatin
4 pinches of sea salt
1 1/2 cups coconut flakes or shreds
 3/4 cup lecithin free dark chocolate chips
 Dollop of jam per cookie (optional)



I found this recipe online through a link from one blog to another blog.  I, of course, had to add my own twist to it.  Hence the addition of the gelatin and jam.  I think the next time I make them, I will use a little less coconut flour....and possibly more chocolate. ;)

Mix the wet ingredients first, then the dry ingredients in separate bowls.  Mix the 2 groups together and add the chocolate chips.  I used a ice cream scoop to form each cookie and then used the back to make an indentation for the jam.  I used the last of a raspberry preserve jar and some raspberry pomegranate.  The raspberry was slightly darker and thicker than the raspberry blend.  I think some orange marmalade would work well too.  I made some plain too, no jam, but they were a bit boring after eating one with the jam.

Bake at 350 for 10-14 minutes.  I think mine needed to go a little longer because of the jam.

Hearth and Soul Hop 
Tuesday Twister 
Gluten Free Wednesdays 
Real Food Wednesdays

Blue Cherry Chip Ice Cream

Ingredients:

1 cup OG sweet cherries
1 cup wild blueberries
1/2 cup cane sugar
2 tsp cream of tartar
1/8-1/4 tsp almond extract
1/8-1/4 tsp unrefined salt or trace minerals
1/2 cup dark chocolate chips or shavings (optional)
3 cups or so freshly ladled cream

I use a wide mouth quart jar to mix my ice cream ingredients.

Place all the ingredients in the jar except the cream, then fill the jar with cream.  Shake.  You can make right away or leave the mix in the fridge 24 hours for the freezer bowl to freeze and the flavors to meld.  Makes a very pretty ice cream.

Mint Chip Ice Cream

One of my favorite ice creams is peppermint-stick ice cream.  I don't eat it anymore due to the HFCS in the peppermint sticks...the bright red/pink food coloring probably isn't the best either.

This is my approximation of what I think it should taste like.

1 quart of freshly skimmed cream/milk
1/4 tsp peppermint extract
1 cup cane sugar
1/2 cup dark chocolate chips

Mix the first 3 ingredients in the ice cream maker until desired consistency. Add the chips at the end.

Take a little cream of tartar (potassium) on the side and you're good to go.

If you backed off the peppermint extract, you could probably back off the sugar too.  I liked it strong,  It was a bit much for those in the family that didn't really care for peppermint stick ice cream to begin with.

Monday Mania

Orange Chocolate Chip Ice Cream

I modified this from the Joy of Cooking.

Mix in ice cream maker until slushy:
3 cups freshly ladled cream/milk
1-1.5 cups sugar
1-2 TBS cream of tartar

Add:
1.25 cups Orange Juice
1-2 tsp gelatin (optional)

Add at end:
.5 cups dark chocolate chips (Optional)

If you wanted to sneak some gelatin in, you could mix a teaspoon or two into the OJ ahead of time, heat it until dissolved and chill.

Gluten Free "Potato Flour" Chocolate Chip Cookies

GF "Potato Flour" Chocolate Chip Cookies
(Adapted from same box of potato flour as the brownies.)

2 eggs
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
OR
1 cup sucanat or whole cane sugar
1 1/2 tsp vanilla extract
1 1/4 cup rice flour
3 TBS potato flour
2 tsp homemade baking powder
Pinch of unrefined salt
1 cup lecithin free chocolate chips (I LOVE 70% dark chocolate in this recipe)

preheat oven to 375*F

Beat eggs and blend in sugar and vanilla. Mix dry ingredients separately and then add to wet ingredients. Add chocolate chips (or substitute broken pieces of a 70% chocolate bar or 2.) Drop from spoon onto cookie sheet and bake for 10-11 minutes.

I LOVE coconut oil...but I don't think it substitutes well in this recipe.

Cherry Chocolate Soup?

I don't know what else to call it...
It was 97 degrees in the shade on the thermometer today and I needed something light, nutritious and refreshing for lunch.

Last night, I made a quart of chocolate syrup with cream of tartar (1/4 tsp per TBS of sugar) already mixed in....for convenience. We are out of the strawberries we picked ourselves, so I decided to try frozen cherries. I coated about a cup of frozen dark cherries with 3 spoonfuls or so of the syrup and added FRESH milk until the cherries started floating. It was PERFECT!