Texas sheet cake cookies (gf)

 

As a chocoholic and dessert lover,I’m always thinking of what kind of dessert should I eat 24/7,and I know for some of you it might be exaggerating but to me is normal!

 

texas sheet cookies

I got my daddy’s genes for sure! He is a huge dessert lover, both him and I can substitute our meal for dessert! Not so healthy,that’s why we don’t do it…anymore!

Few weeks ago,I fell in love with Texas sheet cake by NancyCreative. The moist cake,and the luscious icing…Chocolate on top of chocolate! So,I decided to make a gluten free cookie version of it! Can you only imagine? A bite size goodness of this cake and before you know it,you end up devouring the whole sheet of cookies. Not that it happened to me…No, hypothetically speaking! These cookies are moist with a kick of coffee.

texas sheet cake cookiestexas sheet cookies icing

INGREDIENTS:

cookies:

  • ½ cup butter, room temperature
  • ⅓ cup granulated sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 tsp baking powder
  • ½ tsp salt
  • 1⅓ cup all purpose gf flour ( I used Bob’s Red Mill )
  • ½ cup semi-sweet chocolate chips, melted

Icing:

  • ½ cup butter
  • 2 Tbsp cocoa powder
  • 3 Tbsp milk
  • 2½ cups powdered sugar
  • 2 TBSPS instant coffee (optional)

INSTRUCTIONS:

To make the cookies:

  1. Preheat oven to 350°
  2. Line baking sheet with parchment , set aside.In bowl of stand mixer beat butter and sugar together until light, scraping sides frequently.
  3. Add in egg and vanilla and continue mixing until incorporated. Mix in baking powder and salt.
  4. Turn mixer to low and slowly add in flour. Dough will be thick.
  5. In a microwave safe bowl heat chocolate chips on high in 30 second increments until melted, stirring after every 30 seconds.
  6. Mix melted chocolate directly into cookie dough until evenly mixed.
  7. Drop dough by a measured tablespoon sized mounds onto baking sheet. Bake for 7-8 minutes until cookies just appear set. They will still be very soft on the inside. DO NOT overbake!!
    Transfer to a wire rack to cool.

Make the icing:

  1. In a medium saucepan combine butter, instant coffee,cocoa powder and milk over medium heat, whisking until melted together. Remove from heat and whisk in powdered sugar.
  2. Pour icing over cookies and allow icing to set before serving.

texas sheet cokies

 

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Almond butter and m&m’s blondies (gf)

For a long time I’ve been looking for smooth almond butter and finally, I found it! I,recently,discover Barney butter  and is definitely my latest obsession! So smooth and light and not overwhelming whatsoever.

My daughter is totally in love with this. She is one of those kids who gets disgusted by peanut butter. Yes, I know..is weird but it really happens! She told me to make some cake and add a little bit of almond butter. So,I thought “Hmm.. BLONDIES!”

These beauties are so irresistible,the almond butter blends beautiful with the orange and the chocolate is just superb! Soft,moist,chewy and chocolatey it will definitely make you eat more than one piece!

 

blondie batter

 

blondie batter mms

 

almond butter

Ingredients:

  • 1 large egg,room temperature
  • 1/2 cup honey
  • 1 cup almond butter,I used smooth Barney Butter
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon orange zest
  • 1 cup m&m’s or chocolate chips

INSTRUCTIONS:

  1. Preheat the oven at 350 F. Prepare an 8×8 inch pan with foil and cooking spray and set aside.
  2. In a medium bowl,beat the egg with a stand mixer,or whisk by hand if you want,until becomes frothy. Add the honey and  continue beating on medium speed,until well incorporated.
  3. Add almond butter,vanilla extract and orange zest and continue beating on low.
  4. Finally,add baking powder and salt.
  5. Using a wooden spoon or a rubber spatula,add the m&m’s or chocolate chips,and stir well until well combined.
  6. Pour the batter in the baking pan and bake for 15-20 minutes,until golden brown and A toothpick inserted into the center will come out with a few moist crumbs when done.
  7. Allow the blondies to cool down completely,before serving.

 

almond blondies

almond butter blondies


Banana cake with Nutella frosting (gf)

banana cake zoom
Please raise your hand if you are a banana cake lover… Now raise both hands if you love Nutella over anything baked! I’m a huge banana cake lover,the fragrant ripe bananas make the cake so moist and scrumptious!

I was thinking of a sweet crepe flavor combination I like: Nutella,banana and coconut. Probably,I was drooling  as usual.As I start dreaming of that crepe,my thought bubble said “Why not a banana-coconut cake with nutella?” That’s when  my research on Pinterest for a great banana cake,began and I found this exceptional recipe from Cooking Classy. Of course I made my tweaks and the result was stunning! Moist,light and well-balanced flavors that will make you asking for more!

banana cake piece

Photo inspired by Cooking Classy

I’m telling you people,this cake is dreamy!

 

Ingredients:

  • 1 1/3 cups (286g) granulated sugar
  • 1/4 cup (2oz) unsalted butter, softened
  • 1 cup (228g) sour cream
  • 2 large eggs
  • 1 1/2 cups (368g) mashed overripe bananas (from about 3 large)
  • 2 tsp vanilla extract
  • 1 1/2 cups gluten free all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup shredded coconut
  • 1 tsp baking soda
  • 1/2 tsp salt

For the Nutella frosting:

  • 2 cups heavy cream
  • 1 cup nutella

Directions:

For the cake:

  1. Preheat oven to 350 degrees.
  2. Butter a  10 by 10 inch baking pan and set aside.
    In a large bowl, using a hand mixer,cream together sugar and butter then mix in sour cream and eggs. Don’t forget to scrape down the bowl during the process.
  3. Stir in mashed bananas and vanilla extract. Add the flour,coconut, salt,baking powder and baking soda then mix well.
    Pour batter into prepared baking pan, spread into an even layer and bake until toothpick inserted into the center comes out clean, about 33 – 38 minutes. Cool completely on wire rack before frosting.

For the frosting:

  1. Pour Nutella in a medium bowl and set aside.
  2. In a medium bowl whisk with a hand mixer,(or by hand if you are traditionalist!),until soft peaks form.
  3. With a rubber spatula,add gradually the whipped cream into the nutella and fold gently. Fold until well incorporated.
  4. When is done,spread the frosting on the cooled cake. Sprinkle some shredded coconut if you like and keep refrigerated.

 

Pillowy nutella frosting!

Pillowy nutella frosting!

banana cake 2

 


Strawberry Nutella hand pies (gf)

 

IMG_7827

Season of the strawberries is here and so is summer! There are so much to love about summer,walks at  the beach under the warm sun, the food is getting as lighter as possible and the desserts fruitier and fragrant!

Now, let’s put our forks and knifes down,for a little bit because it’s time for hand pies! I love the versatility of hand pies, savory with cheese,meat or veggies or sweet with chocolate,or juicy fragrant fruits for the sweet lovers,like myself.

Flaky,buttery pie pockets stuffed with Nutella and organic strawberries. As both of the filling ingredients bake,they unite into a chocolatey and fruity sauce,hard to resist! Isn’t one of the perfect combinations with Nutella? Oh my goodness! For those who are a bit hesitant about the sweetness of the pies,I assure you, it’s not overwhelming at all.

Let your fingers cover with flakes of buttery pie crust and enjoy the filling oozing out of it!


STRAWBERRY NUTELLA HAND PIES

Yields: 8-10           Cooking time:  15-18 minutes      Difficulty:easy

INGREDIENTS:

For the dough:

  • 1 1/2 cups gluten free  all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup (2 sticks or 225 grams) cold unsalted butter, cut into cubes
  • 1/2 cup cold sour cream

For the filling:

  • 3/4 cup Nutella
  • 2 cups diced strawberries
  • 1 tablespoon sugar,depends on the sweetness of the strawberries
  • 2 teaspoons gf all-purpose flour
  • 1 large egg
  • Crystal sanding sugar

INSTRUCTIONS:

Make the dough:

  1. In a large bowl,whisk together the flour, salt and baking powder.
    Add the cubed butter to the bowl and use your fingers to work the butter into the flour until the mixture looks like wet sand.
  2. Stir in the sour cream,don’t worry if the dough becomes wet. Then turn the dough out onto a well-floured work surface.
  3. Knead the dough a few times until it comes together, adding more flour, 1 teaspoon at a time, if the dough is too sticky to handle. Roll the dough into an 8×10-inch (20×25 cm) rectangle and dust both sides with flour before folding it into thirds as if you were folding a letter.
    Rotate the dough 90º and roll it out again into an 8×10-inch (20×25 cm) rectangle. Repeat once more then wrap it  in plastic wrap and refrigerate it for at least 30 minutes while you make the filling.
    To make the filling:
    In a small bowl, combine the diced strawberries with the flour and sugar, tossing to combine. Set aside.
    Assemble the pies:
  4. Preheat the oven to 425ºF (220 C)
    Remove the dough from the refrigerator and roll it out to a 14×14-inch (35×35 cm) square. Always floured surface.
    Using a 3-inch (3.5 cm) circular cookie cutter or cup, cut out as many circles as possible. Re-roll the scraps and continue cutting out circles until you run out of dough.
  5. Place  the dough circles on a  parchment paper-lined cookie sheet. Spread a portion of the Nutella in the centers of half of the dough circles leaving a  border around the edges. Spoon a small portion of the strawberries atop the Nutella.
  6. Place a second dough circle atop each filled circle then use a fork,or just your finger, to seal the edges of each pie. Whisk together the egg with the water to make an egg wash. Brush each pie with the egg wash, and using a sharp knife, cut two or three vents on the top of each pie.
  7. Sprinkle the pies with crystal sanding sugar.
  8. Bake the pies for about 15-18 minutes, or until they’re golden brown.
    Remove the pies from the oven and allow them to rest for 10 minutes before serving. Repeat the filling and baking process with the remaining dough circles.

Notes: 

The dough might not be as the regular pie dough,and that’s normal. To prevent the knife sticking in the dough while cutting the vents,dip the sharp edge in the flour.

Recipe adapted by Just a taste

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