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Chocolate mint twinkie recipe on new blog

Minty fresh twinkies

Minty fresh twinkies

Hey guys!  The blog has moved.  Head HERE  to get the easy recipe for chocolate mint twinkies.  Don’t forget to update your RSS readers, bookmarks, and email subscriptions!

– Linda  Bookmark and Share

Really Great Chocolate Chip Cookies

Classic chocolate chip cookies

Who can resist a chocolate chip cookie?  Wish I could on occasion.

This gluten free chocolate chip cookie is the perfect treat for any gathering.  Use your favorite all purpose flour, like the one from King Arthur, or create your own custom blend.  These cookies are crazy good with a few tablespoons of mesquite used as part of the total flour.  Maybe they’ve carried it for a while, but I just saw today that Whole Foods in St. Louis sells mesquite flour.  Definitely worth checking out.

You’ll want to mix the dough the day before you plan on baking cookies. Chilling the dough overnight gives the flour a chance to absorb all the goodness you’ve mixed in. Your reward for waiting a day or two before baking? A better looking (more evenly browned) and better tasting (hello, caramelization) cookie.

But I want a cookie right now.

Waiting is hard.  We all know that thanks to Tom Petty.  Take care of your needs with an instant cookie while this dough spends some time in the fridge.

To be honest, I’d rather have a chocolate chip cookie without extra peppermint bits sprinkled on top. Sorry, candy canes.

Really Great Chocolate Chip Cookies

Combine the dry ingredients and set aside:
2 cups flour
1 teaspoon baking powder
1 teaspoon xanthan gum
¾ teaspoon baking soda
1/2 teaspoon salt

In mixer, cream:
1¼ sticks butter (10 tablespoons)
2/3 cup granulated sugar
½ cup brown sugar, packed

Add to bowl and mix:
1 egg
1 tablespoon pure vanilla extract

After mixing thoroughly, stir in:
1 cup chocolate chips or chunks

Cover dough and refrigerate overnight. To bake, preheat oven to 325. Use a #40 disher to scoop uniformly sized dough balls. Place dough on parchment lined pans (12 cookies will bake comfortably on one pan). Bake for 10-12 minutes. Yield: 30 small cookies

Great, but what will everyone else eat?!

– Linda  Bookmark and Share

Favorite Recipes: Holiday Cookies and Treats

Ready to start baking for the holidays?  Me too!  Here are a few of my favorite gluten free treats for any occasion.

Gluten free Gingerbread Cookies

Gluten free Gingerbread Cookies

Fudgy Brownies

Fudgy Brownies

Gluten Free Thin Mints

Sugar Cookies

Chocolate Twinkies

Chocolate Twinkies

Brownie Cookies

Brownie Cookies

A Very Basic Cupcake Recipe

Cocoa Crinkle Cookies

Double chocolate chunk cookies with black sorghum

Baked Pumpkin Spice Donuts

Gluten Free Pie Crust Recipe

-Linda  Bookmark and Share

How to make a chocolate cake in 2 minutes

Microwave chocolate cake, because sometimes it’s an emergency.

Due to the popularity of a recent post, it’s time for another round of microwave fun.  Like I neglected to mention about that cookie, this chocolate cake isn’t nearly as cloying as a traditional one.  Confession: I’m a big fan of not overly sweet gluten free treats.  Shocking?!

Vary the flavor of this vegan, dark chocolate cake by using a different extract, subbing ripe banana for the applesauce, adding a tablespoon or so of chocolate chips, or zapping as cupcakes instead.  About the paper towel suggestion in directions – you’ll know if you need one after you’ve made the cake once or twice in your microwave.

Use your favorite all purpose flour, like the one from King Arthur Flour, or create your own custom blend.  I love hemp milk for baking, but use whatever milk or yogurt suits your fancy . . .

2-Minute Microwave Chocolate Cake

Melt in a microwave safe cup:

1 tablespoon coconut oil

Add to melted oil and stir well:

2 tablespoons milk or yogurt

1 tablespoon applesauce

½ teaspoon pure vanilla extract

1/4 teaspoon baking powder

Add to cup and stir more:

3 tablespoons flour

2 tablespoons cocoa powder

2 tablespoons sugar

Pinch of each: salt and cinnamon

Pour batter into a greased 6 oz. ramekin or mug.  Set on a paper towel (just to be on the safe side  because  it will puff up and potentially spill over) in microwave and cook for 45 seconds at full power (in a 1500 watt oven).  Cook time will vary depending on how powerful your microwave is.  Sprinkle with powdered sugar and let cool a bit before digging in.  Really great topped with yogurt or ice cream.  Yield: 1 dark chocolate cake or 2 cupcakes

A doily totally makes it special.

Doily = Fancy

– Linda  Bookmark and Share

How to make a cookie in 2 minutes

2-minute cookie

2-minute cookie

Did you know it’s National Cookie Day?  As if anyone needs to be reminded about the importance of cookies.  Since it’s so warm here in St. Louis, I thought it might be fun to share a recipe that doesn’t require turning the oven on.

Raw dough after mixing in cup

Raw dough after mixing in cup

Since it’s zapped in the microwave, the finished cookie won’t have the crispy, browned exterior of a cookie that’s baked in an oven.  Does that matter?  Remember, if you judge cookies, you have no time to love them.  The good news:  you’ll have plenty of time to mix and bake more traditional cookies, like thin mints, cocoa crinklessugar cookies and double chocolate chunk cookies.

Vary the flavor of this vegan breakfast cookie by using a different extract, subbing ripe banana for the applesauce, or adding quinoa flakes instead of instant oats.  Use your favorite all purpose flour, like the one from King Arthur Flour, or create your own custom blend.

2-Minute Microwave Cookie

Melt in a microwave safe cup:

1 tablespoon coconut oil

Add to melted oil and stir:

1 tablespoon brown sugar

1 tablespoon applesauce

1/4 teaspoon pure vanilla extract

1/4 teaspoon baking powder

Add to cup and stir:

3 tablespoons flour

2 tablespoons quick cooking oats

Pinch of each: salt and cinnamon

1 tablespoon chocolate chips

Scoop dough onto parchment paper, flattening slightly into a patty shape.  Microwave on high for 45-50 seconds (in a 1500 watt oven).  Cook time will vary depending on how powerful your microwave is.  Let cookie cool (if you can) before enjoying.  Yield: 1 large cookie

Well-rounded breakfast

Well-rounded breakfast

Need cake in a hurry?  Try this 2 -minute chocolate cake recipe.

– Linda  Bookmark and Share

Pumpkin Cheesecake Twinkies

Gluten Free Pumpkin Cheesecake Twinkies

I know what you’re thinking.

What’s up with all the pumpkin recipes?

Oh.  I thought you were going to ask about the plethora of twinkie action here of late.  Guilty conscience.  But I can explain.

~ The Twinkie Defense ~

Making iconic snack cakes is addictive.  There’s something about the pan itself that makes you want to fill it.  If you have leftover pumpkin and lots to do, why NOT procrastibake a pumpkin twinkie with cheesecake filling?

No twinkie pan?  Bake the batter in a cupcake pan.  You’ll end up with a dozen muffins.  But no twinkies.

I won’t judge you.

Gluten Free Pumpkin Cheesecake Twinkies

Combine the dry ingredients in a mixing bowl:

1¼ cups gluten free flour

½ cup brown or raw sugar

1½ teaspoons baking powder

½ teaspoon cinnamon

¼ teaspoon each ginger and nutmeg

¼ teaspoon xanthan gum

¼ teaspoon salt

¼ teaspoon baking soda

Combine the wet ingredients, then add to large bowl:

½ cup hemp milk

½ cup pumpkin puree

¼ cup melted butter or oil

1 egg, beaten

2 teaspoons pure vanilla extract

Cheesecake Filling

Blend until smooth:

8 ounces cream cheese, room temperature
1/2 cup powdered sugar
1 egg yolk
1 teaspoon vanilla

Preheat oven to 350 degrees.  Fill greased twinkie pan about half full with pumpkin batter, then drop 2-3  tablespoons of cream cheese mixture in the center of each.  Top with remaining pumpkin batter.  Bake for about 24 minutes, until tester inserted remains mostly clean.  Let cakes cool for at least 10 minutes before removing from pan. Yield: 8 pumpkin twinkies


    • If you have extra cheesecake filling, blend with a bit of leftover pumpkin, a sprinkle of cinnamon, then bake in paper lined muffin cups.
    • A combination of gluten free flours usually gives the best result.  Pick up a ready to use flour blend like King Arthur Flour or use your favorite all-purpose mix.  Here’s more info on gluten free flour blends.
    • Recipe can be doubled.  Freeze extra twinkies to enjoy anytime.
    • Hemp milk is great for gluten free baking, but dairy milk can be used in this recipe as well.
    • Make sure the oven is preheated. Twinkies like that sort of thing.

Wonder why I’m never hungry for dinner . . .

-Linda  Bookmark and Share

Black Sorghum Buns made with Love and Honey

Veggie burger on a bun made with black sorghum flour

After making buns with white sorghum flour, I couldn’t resist trying a similar recipe with black sorghum.  I’m on  a roll.  Argh, puns.

The cool kids at Nu Life Market sent me samples of three different kinds of sorghum flour – white, burgundy, and black.  Who knew, right?  Black sorghum looks just like cocoa powder.  It was practically begging to be baked into a chocolate cookie.  Naturally, I gave in.  But I knew that one day, the beautiful black sorghum would wind up getting baked in a bread.

Black sorghum, just the dry flour, tastes vaguely like white sorghum.  Here’s how taste testers (without any food restrictions) described black sorghum flour:

  • “Enjoyable”
  • “Like bread crumbs”
  • “Reminds me of crackers”
  • “You should make bread with it”

Okay then.  If you’re curious for more info, head to the market and read all about it.

Slightly chewy, with a hint of sweetness from the honey, this bread can be made into rolls or buns.

Buns aren’t just for veggie burgers.  A good bun can make a sandwich enticing, even to a cookievore.  And leftover buns spread with cream cheese =  outstanding breakfast.  Double the recipe if you want extras to store in the freezer.

You do have to plan ahead for this dough. Why? An overnight stay in the fridge enhances the texture and flavor of the bread.  Yeast needs time to do its thing.  Don’t we all?

Take a peek at the instructions before you begin.  If you’re without baking powder for the green step tomorrow, dissolve a pinch of instant yeast in water instead.

Gluten Free Black Sorghum Buns

Combine dry ingredients:
1 cup black sorghum flour
½ cup tapioca flour
1 teaspoon xanthan gum
¾ teaspoon instant yeast
½ teaspoon salt

Add wet ingredients and blend thoroughly:
1 cup water, room temperature
2 tablespoons coconut oil, melted
1 tablespoon honey

Tomorrow, stir into dough:
1/2 teaspoon baking powder dissolved in 1 tablespoon water

After mixing thoroughly, cover dough and let sit at room temperature for one hour.  Then store in the fridge overnight (about 8 – 12 hours).  The next day, remove dough from fridge and let sit at room temp for one hour before using.  Now is when you’ll stir in 1/2 teaspoon baking powder dissolved in water.  Scoop dough into a greased muffin top pan.

Use a dampened spatula to spread and smooth dough.  Brush top of dough with melted coconut oil or butter.  Sprinkle with sesame seeds, caraway seeds, sea salt, or whatever makes you happy.  Place bread in oven.  It’s time to turn the oven on now.  When oven temp reaches 350 degrees, set your timer and bake bread for about 22 minutes.  Let bread cool completely before slicing. Yield:  6 buns

~ Notes ~

  • Total weight of the sorghum and tapioca flour is 8 ounces.
  • Combining many flours usually gives the best result for bread.  This bun is the gluten free equivalent of a sandwich thin.  For  a heartier bread, look here.
  • A small amount of leavening stirred into dough just before baking can offset reduced oven spring in a cold fermentation (overnight stay in the fridge).  After reading this post on English Muffins, I decided to play with baking powder instead of yeast for the day 2 step.
  • Melted butter can be used in place of coconut oil. But coconut oil (along with the honey and fridge time) will enhance the shelf life of your bread.
  • Grease your muffin pan, even if it’s nonstick.

Not a cookie, yet so alluring.

-Linda  Bookmark and Share

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