Rasperry/Dark Chocolate Cookies-- This time with Avocado!

We're fully branching out into Jezebel designed recipes. Welcome to a whole new world.

Ingredients

2 1/2 cups GF all-purpose flour
1 tsp guar gum
1 ripe avocado
1/2 cup granulated sugar
1 cup brown sugar
2 teaspoons vanilla extract
1 large egg
1 quart fresh raspberries
2 cups (about 12 ounces) dark chocolate chips

Instructions

1. Preheat oven to 350 F. Cream? an avocado. Take out all your worldly aggressions to make sure each and every bit is mashed.  You can start by cutting it into small slices, then you might want to use a food processor. 

I used my stand mixer and it left something to be desired.

2.  Add in sugars and beat on medium until well combined. Reduce speed to medium and add egg and vanilla. It will look gross. This is normal.

3. Mix in flour and guar gum, mix until just combined. It will be very thick.

 4. Smoosh raspberries and fold in dark chocolate chips. The raspberries will help a little with the color.

5. Spoon onto non-stick backing tray and bake for 15 minutes, until the bottoms brown a little. These won't change color/texture like normal cookies, because of the avocado, so timing can be a bit tricky.

Enjoy!

 - Jezebel

Browned Butter Raspberry Tart

This was actually a quick substitute for the absolutely failed raspberry cookies I was trying to make, and I was super thankful it turned out. From Bon Appetit.

Ingredients

--Crust--
7 Tbsp unsalted butter, melted
1/3 cup sugar
1/2 tsp vanilla extract
1 cup all-purpose GF flour
1 tsp guar gum

--Filling--
1/2 cup sugar
2 large eggs
1/4 cup all-purpose GF flour
1 tsp vanilla extract
1/2 cup (1 stick) unsalted butter
2 six oz containers of fresh raspberries


Instructions


1. Preheat oven to 375. In a bowl, mix melted butter, sugar, and vanilla. Add flour and guar gum, stirring until all mixed through.

2. Spread dough evenly along sides of a tart or pie pan.

Bake 18 minutes until golden. Leave out to cool while preparing filling, leaving oven on.

 

 

3. Whisk sugar and eggs in a medium bowl. Add flour, guar gum, and vanilla.

 

 

4. In a small saucepan over medium heat, cook butter until it turns a deep nutty brown-- be careful not to burn. 

 

If you stir often (which you /should/), it'll take about 6 minutes. Gradually whisk browned butter into your sugar/egg/flour concoction.

 

 

5. Arrange raspberries into a smiley face on your cooled pie crust. It's so happy to see you!

 

Now fill in the rest of it, packing them tightly together in concentric circles-- raspberries should be pointy side up.

 

 

6. Pour browned butter evenly over raspberries.

 

 7. Bake 40 minutes until filling is puffy and golden.

Cool, slice like a pizza and enjoy!


- Jezebel

Bailey's Spiked Cupcakes

We had a rough week, and these spiked cupcakes did just the trick. Adapted from Too Many Chefs.


Ingredients

--Cupcakes--
4 oz semi-sweet chocolate
1/2 cup brown sugar
1 cup granulated sugar
1/2 cup butter
6 Tbs Bailey's Irish Cream
3 eggs
2 cups all-purpose GF flour
1 tsp guar gum
1 tsp baking powder
2/3 cup milk

--Frosting--

1 1/2 sticks unsalted butter, softened
2 powdered sugar

3 Tablespoons Bailey's (or more, depending on your mood)

Instructions

1. Preheat oven to 350 F and butter or spray down a mini-muffin pan. Melt chocolate over low heat with the Bailey's and brown sugar. Stir often until smooth.

2. Cream butter with sugar in an electric mixer. Add eggs one at a time,  then milk. Gradually mix in the flour, guar gum and baking powder.

3. Once everything is fully incorporated, add the chocolate and stir through.

4. Spoon into mini-muffin tin and bake for 35 minutes. They should be a little soft in the middle, to retain moisture-- these can get /really/ dry if you overcook.

5. Frosting! Cream butter in the mixing bowl, then gradually beat in powdered sugar. Stir in Bailey's to taste.

I piped the frosting on with my Pampered Chef gun, but depending on how much you were "tasting" the frosting, you might want to just slap it on with a spoon.

Enjoy!


- Jezebel

Crownies

So I made crownies (cookies with brownies in the middle) once before with a mix, so this was my attempt to make them from scratch. Brownie suggestions from Gilt, cookie recipe from Martha.

Turned out well! Brownies were a little weird but they worked with the recipe.

Ingredients

--Brownies--
2/3 cup unsalted butter
5 ounces unsweetened chocolate
2 cups sugar
2 teaspoons vanilla extract
4 eggs
1 cup all-purpose GF flour
1 tsp guar gum

--Cookies--

2 1/4 cups GF all-purpose flour
1/2 teaspoon baking soda
1 tsp guar gum
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup brown sugar
2 teaspoons vanilla extract
2 large eggs
2 cups (about 12 ounces) semisweet chocolate chips

Instructions

1. Preheat oven to 400 degrees. Butter a 9x9 pan, lightly dust with cocoa powder.

2. Melt chocolate and butter in a saucepan over low heat, stirring constantly. Once it's smooth, remove from heat and stir in vanilla.

3. Beat eggs in a stand mixer (paddle attachment) then add in sugar. Beat on high for 10 minutes until it's white and fluffy.

 

 

5.  Add the chocolate mixture, beating on low until just mixed.

 

6. Add flour and guar gum, stir until it just disappears.

 

7.  Pour batter into the pan, put pan in the oven.

 

Turn the temperature down to 350 and bake for 40 minutes for fudgy brownies. You'll want them a little undercooked so you can mold them into balls and bake with the cookies.

 

8. While brownies are baking, get the cookies together. Combine butter with both sugars in your electric mixer until light and fluffy-- medium speed. Reduce speed to low and add vanilla and both eggs.

 Add flour, baking soda, and guar gum and mix until just combined. Fold in the chocolate chips.

9. Spray down a mini muffin pan and fill with cookie batter.

When the brownies are done, scoop into small balls and press into centers of cookie dough.

Bake at 350 degrees 8-10 minutes, until cookies are done. Pop them out and enjoy!

Aside: I also made full-sized versions with brownies on the bottom and cookie batter on the top, which were PHENOMENAL.

- Jezebel

Emma's Birthday Mint Chocolate Cookies

These were based off of Martha's chocolate mint sandwiches (but I can never make them sandwiches so I just made them thumb prints).

Super tasty.

Ingredients

--Cookies--

1 cup (yes a full cup) of cocoa powder

1/2 cup all-purpose gluten-free flour

1 stick unsalted butter, room temperature

1/2 cup sugar

1 egg

--Filling--

1/4 cup heavy cream

6 ounces semisweet chocolate, chopped

1 teaspoon mint extract

--Glaze--

6 ounces semisweet chocolate, chopped

Instructions

1. Preheat oven to 350. Mix butter and sugar in an electric mixer with the paddle attachment until light at fluffy (should run you about 2-3 minutes on a medium setting). Add an egg and mix until well-blended. Reduce speed to low to mix in the flour and cocoa until just combined.

2. Butter down a cookie sheet, roll the cookies into balls and space evenly. Bake cookies until firm-- 10 to 12 minutes. Use the back of a spoon to make an indentation in the middle of each cookie, then let cool.

3. While those are cooling, we're going to make the filling. "Ganache" if you're fancy. Bring the cream to a boil in a small saucepan, at medium heat.  Add chocolate, stir until the mixture is smooth. Stir in mint, then let cool 10 minutes.

4. Spoon filling into each cookie. Refrigerate 10 minutes to allow it to set.

5. To make the glaze, melt chocolate in the same saucepan-- stir constantly so it doesn't burn. Dip each cookie top-down into the glaze until coated evenly. Refrigerate 15 minutes (but better overnight) until chocolate hardens.

 

Enjoy!

- Jezebel