Cookie Contest!

Tags

belle grove plantation, brown rice flour, Chocolate chip cookies, contest, cookies, gf, gluten free, mom, recipe

Hello all! My mom has entered a cookie contest with her amazing (GF) Chocolate Chip Cookies. I love her cookies and I think you will too. If you would like to vote for these today (voting ends at 11:59 pm EST Sunday, April 21st) then go to Belle Grove Plantation’s Cookie Contest page for details or you can go to their voting page directly by clicking on the links below to “like”/vote for her cookies.

To vote you will need to:

1) Like the photo of her cookies on their Facebook page

Brown Rice Chocolate Chip Cookie entry by Bonnie (Liberty Market)

And

2) Like Belle Grove Plantation’s Facebook page (link below)

Belle Grove Plantation at Port Conway, Facebook Page

That’s it… thanks for voting!
And for all of your hard work here is my mom’s recipe for the cookies…

Brown Rice Chocolate Chip Cookies

(Gluten Free)
Bonnie Fayssoux – New York
http://itsybitsysblog.wordpress.com/

Preheat oven to 350 degrees Fahrenheit

Prepare a cookie sheet ( I use an air bake cookie sheet) with cooking spray or parchment paper

2 sticks salted butter (melted)

1/2 cup light brown sugar unpacked

1/4 cup sugar

1/2 cup golden ground flaxseed

Using a kitchen aide mixer on low speed blend the above ingredients until combined.

Add:

2 eggs

1 Tablespoon milk

1 1/2 teaspoons vanilla

Blend on low speed

In separate bowl sift together:

2 cups Brown Rice Flour*

1/4 cup corn starch*

2 Tablespoons Tapioca flour* (I grind down instant Tapioca in a coffee grinder)

1 teaspoon Xanthan Gum*

1 teaspoon baking soda

Add to mixer and blend until well combined

Take bowl from mixer stand and add:

1 1/2 cups mini chocolate chips (if not adding nuts add up to 1 cup more chips)

1 1/2 cups crushed pecans or walnuts (optional)

Mix well, by hand…

Scoop out 12 portions using an ice cream scoop if available. Form into rounds and flatten with a fork slightly to form about a 3″ round that is about a 1/2″ high.

Don’t form yet, place tray in refrigerator for 1/2 an hour to chill so cookies don’t spread out too thin.

Bake for 18 – 20 minutes. The cookies should not be cooked all the way, they should have a slight glisten to them so that they cook on their own while sitting on top of the stove when you take them out. Cool completely and serve on a plate, or  wrap individually with plastic wrap and store in an airtight zip lock baggie. Stores in freezer for 1 month or in the fridge for up to 2 weeks.

*If you would like to make these cookies with a wheat flour instead then replace the Brown rice flour, Corn Starch, Tapioca flour and Xanthan Gum with 2 1/4 cups + 2 Tbs of all purpose, unbleached, wheat flour.

My mom 🙂

 

Advertisements

Bacon Shortbread Cookies!

Tags

bacon, bacon drippings, baking, breakfast, cookies, food, recipe, shortbread

Here’s a little experiment I tried last week with a classic 1-2-3 formula for making shortbread cookies. Bacon cookies!?! Do I need to say more? I think not…

1/4 Cup cold Bacon Drippings (Fat) or Butter
1/4 Cup Unsalted Butter slightly softened
1/4 Cup Maple Sugar (optional)
1/4 Cup Cornmeal
1/2 Cup Flour
1 Egg Yolk
1 Pinch of Salt
300 grams Bacon (A little over half a pound)

Fry the bacon until crisp, chop half of the bacon up finely (about 1/2 a cup) and set aside. Reserve the bacon drippings and cool in the fridge until solid. Cream the butter, bacon fat, salt and maple sugar. Add the yolk and mix well. Add the flours and mix until well combined. Using a sheet of parchment paper, waxed paper or greased aluminum foil gather the dough and roll into a log, flattening the ends. Sprinkle the chopped bacon on the parchment paper and roll the log of dough over to completely coat. This step is a little tricky, but do the best you can, in the end it won’t matter too much how uniformly you cover the dough. Roll the log up in the parchment paper and let rest in the freezer for 1/2 to 1 hour. Don’t skip this step! Alternately you can chill the dough in the fridge for several hours or up to one day. Before you take the dough out of the freezer preheat the oven to 300° F (150° C). With a wet knife cut about 10-12 cookies from the dough and place on a baking sheet lined with baking paper. Bake for 20 minutes or until golden. Allow to cool slightly before eating. If they aren’t all gone at that point then store in an airtight container in the fridge for up to 5 days.