Recipe: (Almost Great) Gluten Free Chocolate Chunk Cookies

Oh yeah…this is (almost) it. The perfect chocolate chip cookie is within my grasp…if only I can make it sugar-free, but there’s something marvelous in the chemistry of brown sugar + white sugar that results in the texture and taste of an awesome chocolate chip cookie. Sugar-free sweeteners just can’t compare, not to mention they can’t nail down the molecular magic that comes from using real sugar.

After poring over tests, photos and baking instructions in the Ultimate Chocolate Chip Cookie Guide and tweaking King Arthur’s gluten free recipe, I’ve come up with this list of ingredients and baking guidelines that is repeat baking-worthy, even if it doesn’t provide instant gratification (u

Recipe: GF Pumpkin Walnut Blondie

Earlier this summer I experimented with a gluten-free dream bar/coconut bar recipe that used a homemade condensed coconut milk sweetened with stevia. Sadly, I didn’t consider it a success as it didn’t really have the sweet, rich, mouth-coating flavor that I associated with dream bars. I also mistakenly added baking chocolate to the bar which made it hard to eat.

In researching ways to tweak the dream bar recipe, I stumbled upon a paleo-friendly recipe for pumpkin blondie,  using almond butter to achieve the moist chewy texture that I was looking for.

Before I embark on testing the concept with my cococonutty dream bar recipe, I recreated the pumpkin blondie to make it gluten free and with walnuts. I also went with coconut sugar instead of stevia to see how I would like it. And you know what, it turned out great!

  • 0.50 Tsp, Cinnamon
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Recipe: Gluten Free Garlicky Anchovy Penne Pasta

Anchovies. It’s a fish that doesn’t garner much affection. I suspect most people just can’t handle the strong flavor and/or odors that arise from preserving and curing the fish. It’s the basis of fish sauce found in most Asian markets–which depending on your tastes, will either be fantastically savory or revoltingly pungent. It’s also used widely in other condiments such as Worcestershire sauce and Caesar dressing. In Filipino cuisine, it is used for some bagoong (shrimp or fish paste) recipes as well as prepared fried or dried. The saltier the better!

In Western preparations, I’ve mostly encountered anchovies used very sparingly as pizza topping or salad dressing. But I’ve found anchovies most irresistible in a Sicilian pasta recipe.

I was all set to boil some mozzarella gnocchi last night when I realized that the gooey cheese paste that result