Twisted Chipsters

Twisted Chipsters Large

Chocolate Chip Cookie - A new twist on an old favorite.
Original recipe by Laurie Donaldson


This was Peggy's entry for the 2015 Cookie Daze Bake & Taste Contest. She tweaked
Laurie's Grain-Free Chocolate Chip Cookie recipe slightly; replacing some of the almond flour with coconut flour. This helped combat the humid weather we have this time of year.


If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross Contamination.

Ingredients:

2 cups almond flour (Honeyville)
1/4 cup coconut flour (Bob’s Redmill)
1 teaspoon baking soda (Arm & Hammer)
1/2 teaspoon salt
1/2 cup sugar with 1 tblsp water (consistency of honey)
1 teaspoon vanilla (Penzey’s)
1 egg
1/3 cup melted butter
1 cup chocolate chips (Nestles)

Directions:

Preheat oven to 325.

Mix together the dry ingredients: flours, baking soda & salt.

Mix together the wet ingredients: sugar, vanilla, egg, melted butter.

Combine dry and wet ingredients, then add chocolate chips.

Place tablespoon sized dough balls on a cookie sheet.

Bake at 325 for 14 -15 minutes or until edges lightly
brown.

After removing from the oven, allow cookies to cool slightly before removing from pan.



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Carrot Cake




Gluten-Free Carrot Cake


Peggy converted this recipe she got from a co-worker. We served this cake for GIG of ECW's 5th anniversary celebration.

If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross Contamination.


Ingredients

1/2 cup GF coconut flour (Bob's Red Mill GF)
1/2 cup GF sorghum flour (Bob's Red Mill GF)
1 cup gluten-free flour mix (Jules GF Flour Mix)
1/4 teaspoon Xanthan gum (Ener G)
1 tsp double strength vanilla (Penzey's)
4 extra large eggs
2 cups sugar
1 cup coconut oil (Dr. Bronner's White Virgin)
1 ½ teaspoons salt
3 cups grated carrots
¾ cups organic raisins (Roundy's – nothing but raisins)
1 cup raw, unsalted pecans (Nuts.com - GFCO)
3 teaspoons cinnamon (Penzey's)
2 teaspoons baking soda (Arm & Hammer)


Frosting

4-5 oz cream cheese (softened)
3 tbsp softened butter
3/4 lb powdered sugar
1 tsp vanilla (Penzey's)
1 tsp milk


Cake Directions

In mixing bowl cream together eggs, oil & sugar. Add vanilla. Mix in shredded carrots. Add dry ingredients. Mix with mixer for 5 minutes. Fold in nuts & raisins.

Grease two 9” round pans. Add parchment paper to bottoms. Spoon mixture into pans.

Bake at 350 for 30-35 min. or until toothpick comes clean or golden brown and pulls away from sides of pan. Cool in pan on rack for 5 min, then remove cakes from pan and allow to finish cooling on rack.


Frosting Directions

Place ingredients in mixing bowl. With mixer whip ingredients mix for about 5 minutes or until fluffy.

Frost cooled cake. Refrigerate after it's frosted to firm up frosting.

Garnish with chopped pecans.

Note: Due to the coconut oil, refrigeration of the cake will result in it being firm. Best to serve at room temperature, unless you like firm cake.


Until the next good eats - cook well and be well.

Peggy & Al