Sugar Cookie Cups

Sugar Cookie Cups

My recent obsession has been chocolate chip cookie cups (recipe coming soon), but I decided to change it up with a new sweet treat - Sugar Cookie Cups. This is a quick and easy recipe that can be whipped up in about 10 minutes. It's a modified version of the sugar cookies posted by Gluten Free Cooking School, the changes I made was to make it dairy-free and egg-free.

The first batch I attempted slid right off the cookie tray making a mess of my oven. But I was determined to get these to work, which is why I chose to put the batter into a mini-cupcake tin. Best idea I ever had - and will use in my future cookie concoctions. The end result was perfect; moist, buttery, and sweet! Each cup was like eating the middle of a cookie, come on - you know that's the best part! Enjoy!

 

 

Sugar Cookie Cups:Temp: 350         Time: 15 minutes         Size: mini-cupcake tin

1 cup vegetable shortening or 2 sticks margarine
1 cup sugar
1 vegan egg (dissolve 1 packet unflavored gelatin + 4 TSP hot water)
2 tsp GF vanilla extract
1/4 tsp baking powder1/8 tsp salt
1/4 tsp guar or xanthan gum
2 ½ cups GF Flour Blend*

Step 1: In a small bowl blend together shortening and sugar. Add the vegan egg and vanilla. Whip together until it has the consistency of mousse.

Step 2:
In a large bowl, whisk together the dry ingredients: flour, salt, baking powder, and guar/xanthan gum.

Step 3:
Add the butter mixture to the flour and blend until well incorporated. Let it chill in the refrigerator for 20-30 minutes.

 

Step  4:
Using a 1 TSP scoop (or table spoon) scoop into un-greased mini-cupcake tin. Bake at 350˚ for 12-15 minutes, until tops are slightly crisp.

 

 

*Jenn's Gluten-Free All Purpose Flour Blend

1 cup white rice flour

1 cup brown rice flour

1 cup sweet white rice flour

1 cup potato flour
1 cup tapioca starch

Chocolate Birthday Cake (Gluten Free, Egg Free)

It took me months to try and perfect this cake in preparation for my son's 1st birthday. I wanted him to have a smash cake that was all his own, but I also safe wanted to make sure it was completely safe for him.

This recipe is a modified version of Silvana Nardone's Chocolate Birthday Cake from her book Cooking for Isaiah.

The difficulty I found while trying to perfect this recipe was with the flour blend and the egg substitute. Originally I had used Bob's Red Mill Gluten Free All Purpose Baking Flour and using Bob's Red Mill Gluten Free Flaxseed Meal as the egg replacement. The product was great - nice texture and taste, but my digestive system was not a fan of the Garbanzo Bean Flour or flaxseed meal (pass the Beano please!) and I was afraid it would have the same affect on my little guy and his tiny belly.

So finally I broke down and purchased the separate flours that Silvana recommends for her all purpose blend - well worth it! You get so much more for your money.

The egg substitute was a little more tricky...I played around with all the normal options - applesauce, bananas, Ener-G Egg Replacer, but finally I tried unflavored gelatin and ta-da!

Carter's 1st Birthday Cake:Gluten Free Chocolate Cake with "buttercream" frosting

 The end result was a chocolately, moist, and spongy chocolate cake.

Chocolate Birthday Cake:Temp: 350          Time: 30 minutes          Size: two 9-inch rounds or one 9x13, greased

1 Decaf Tea/Coffee Bag
1 cup boiling water
1/2 cup cold water
2 tbs GF vanilla extract
1/2 cup vegetable oil
2 packettes unflavored gelatin
2 cups Gluten Free All-purpose Flour Blend*
3/4 cup unsweetened cocoa powder
1 cup light brown sugar
1 cup granulated sugar - or - agave
2 tsp baking powder
2 tsp baking soda
1 tsp salt

Step 1:In a small bowl steep the tea bag with boiling water - let cool slightly. Whisk in the gelatin and then follow with the cold water, vanilla and oil.

Step 2:
In a large bowl, whisk together the dry ingredients: flour, cocoa, brown sugar, granulated sugar (if using agave, add it to the bowl of liquids), baking powder, baking soda, and salt.

Step 3:
Divide the batter between the two rounds, or pour directly into the 9x13. Bake in the center of the oven for 30 minutes, or until a toothpick inserted in the middle comes out clean.


*Gluten Free All-purpose Flour Blend (extra can be stored in air tight container)
3 cups white rice flour
1.5 cups tapioca flour
3/4 cup potato starch
1 tablespoon xanthum or guar gum
1/4 tsp salt

"So...let them eat cake!"