Gluten-Free Cookies and Cream Cupcakes!

About once a month I am graced with the presence of my gluten-free goddess Sarah and each of these visits always includes a little bit of wheat-free wonderful. This trip was nothing different and before she even arrived we had decided that the whole day would be spent in my kitchen dawning aprons and oven mitts. As we already knew, the task would have to include some creativity as "gluten-free" is never an easy task to perfect on those pallets that crave the flour packed sweets that are usually generated from my kitchen (that would be our toughest critic and dessert lover, my fiance Haydn). We knew if we could get him to love our baked goods sans gluten, then we had perfected a job well done.

Off we went, armed with tapioca flour and xanthum gum, to my mixing bowl where we decided to go wild and create our own version of a cookies and cream cupcake. Using the basic gluten-free chocolate cupcake recipe from Vegan Cupcakes Take Over The World, we got the idea to throw in some crushed GF chocolate sandwich cookies that we found at Whole Foods into the batter for that extra sweet cocoa crunch. These baked up perfectly, but they were definitely missing the "cream" element that would seal the deal and kick up all the sweet flavor the batter had lost from lacking the gluten that a normal cupcake would have offered.

Thinking fast we knew we needed to work on the cream topping to pass our taste test. Using the same idea we had for the base, we got to crushing more cookies while mixing them into my basic buttercream frosting recipe and viola, we had the tastiest cookies and cream topping! It was only seconds before the icing was perfectly placed with an offset spatula and heading right into our hungry little tummies. Of course my gluten-free goddess loved them as we had just re-created a favorite that had been missing ever since her diagnosis with Celiac...but what about our toughest critic...did he think they were just as good as the original? Did they pass the test?

As they say, silence is golden...

Cookies & Buttercream Frosting Recipe

1 cup butter (softened to room temp)

3 1/2 cups confectioners sugar

1 tsp milk

1 tsp vanilla extract 1/8 tsp salt

1 cup crushed chocolate sandwich cookies (Oreos or a gluten free variety) 

1. In a bowl combine softened butter and salt. Beat until blended, light and fluffy using the whisk attachment on your mixer

2. Gradually add sugar until incorporated (stopping occasionally to scrap the sides of the bowl) - you may need a little more or a little less depending on you desired frosting thickness

3. Add milk, vanilla and beat for an additional 3-5 minutes or until smooth and creamy (don't over mix and add too much air...frosting should be thick and creamy)

4. Using a spatula mix in crushed cookies

5. Spread on cooled cupcakes and top with whole cookies for decoration!

Cinnamon-Sugar Lavash Crackers

The September Daring Bakers challenge was a first for me as a newly appointed member of the monthly baking group...and what a first challenge it was. Straying away from the typical sweet tooth of challenges past, this month we were given the quest to make lavash crackers from our hosts Natalie of Gluten a Go Go and Shel from Musings from the Fishbowl (you can find their base lavish challenge recipe here). Now before you think that I have strayed from my sugar roots, I will have you know that I took their challenge and made it sweet! That's right, sweet, as in cinnamon-sugar crackers. And while they did taste yummy, I have to admit that I do not have a talent bone in my body for anything that has to do with yeast or bread dough. These were hard, seriously, and with the yeast I felt like I had no control. But, since the was my first challenge I decided not to get upset at not reaching perfection and to just enjoy the learning of kneading, rising and rolling!

But that's not all folks, they also gave us a second challenge this month which was a recipe all to our own...to create a dip that would compliment our delicious crackers. Sounds easy right? Wrong. This dip not only had to be tasty, but it also had to be vegan and gluten-free! Okay, okay, how hard can that be you ask? Well, when dipping in the sweet world, not much is made without butter and dairy. So, my first instinct was to go right for the honey jar. Sure, I couldn't make honey butter, but I knew I could make something lip smacking good, and I would have, only I just found out honey isn't vegan...ugh! 

After a few cups of coffee and a good long brainstorm, I had it. I would make raisin chutney. No animals, no wheat, just sweet raisins were involved here. So without further adieu, here is my raisin chutney recipe that was the perfect partner to my cinnamon sweet crackers.

Ingredients 

1 cup of raisins (soaked in hot water for 15 minutes before use)

2 tablespoons of hot water

1/4 teaspoon of salt

1/4 teaspoon of cinnamon

1/2 teaspoon of sugar (or more to taste)

1/2 of a fresh lemon juiced (apx. 2 tablespoons)

Recipe

1. After raisins have been soaked in hot water for 15 minutes, drain

2. In a blender, combine all ingredients adding lemon juice last

3. Pulse until the ingredients have come together and the mixture has formed a course consistency

4. Dip away!

Sunflower Sunshine Cookies

Who knew sunflower butter could be so, YUM?

I was  a bit skeptical about giving this cookie of an experiment a try, but in the constant pursuit of a "better for you" treat I was lead down a very different path.  You see, these cookies stem from what I call 6 degrees of 'inspiration' (from my cookie that is)!

It all started with my girlfriend who is robbed of the deliciousness that is anything and everything baked with flour or gluten, so I knew these had to be gluten free.  This my friends, is a serious task. In my baking heart, I knew I was not yet ready to get involved with the alternative flour mixing magic that is a safe, gluten free blend...so I decided my little treat had to simply not include gluten at all. Well, if you have tried this before, you know that it pretty much leaves you with peanut butter cookies and macaroons.  So, armed with my basic peanut butter cookie recipe and a new carton of eggs, I was set to dig in to my Kitchen Aid mixer right when I arrived home from work.

But, where's the 6 degree twist you ask? Here it comes...

As I was ready to leave the office, groceries in tow, a girlfriend of mine was arriving back from the allergist..."allergic to peanuts". Seeing the desperate heartache in here eyes I knew I had to cheer her up through sugar on her tastebuds ASAP. My mission: these cookies now had to be nut free too, but how? Cue sunflower butter!

Many more degrees of inspiration came from aisle 6 at the local Whole Foods and before I knew it I was cutting and creating at top speed. The end result was delicious if not magnificent.  Not to mention the ridiculous amount of nutritional benefits sunflower butter has to offer, who knew?! 

So here they are...a little good for you, a little bad, a little sweet, a little salty...'little' however, does not preclude their wondrous flavor.

Ingredients

2 cups sunflower butter (stirred)

2 cups light brown sugar (optional - 2 cups white sugar and add 1 tsp molasses)

2 eggs (beaten) 

1 teaspoon vanilla extract

Pinch of cinnamon

2 teaspoon baking soda

Pinch of salt

1 cup granulated sugar (on the side to roll dough in)

Recipe

1. Preheat oven to 350 degrees

2. In a mixing bowl, combine sunflower butter, sugar and beaten eggs until combined

3. Add vanilla, cinnamon, baking soda and salt

4. Mix well

5. Roll dough into 1 inch balls, and dip into granulated sugar

6. Place balls on foil/parchment paper lined baking sheet (if dough is too sticky, refrigerate for 30 minutes)

7. Using a fork, press balls slightly to make a classic crisscross pattern on the top

8. Bake for 9-10 minutes (until light brown)

9. Cool cookies on pan for 5 minutes before removing to cooling rack

10. Store in refrigerator, they will go bad if left at room temperature 

11. EAT!

*Makes 2 dozen

Gluten-Free Goodness

Oh YUM!

What more can I say...nothing says the end to a perfect weekend quite like a big retro bakery sign yelling at you from a crowded New York sidewalk. But then again, it didn't actually come upon me out of the blue. It came to me through my gluten-free goddess, Sarah.

Ever since I moved to New York City, she has been emailing me and sending me letters (yes, snail mail) about this amazing bake shop called Babycakes. But this is not just another cupcake shop gone Manhattan, this is a quaint little nook in the cranny of the Lower East Side. Babycakes prides itself on sweet baked goodness for the alternative spirit of the allergen tummy. Treats here are not only gluten-free, they are free of refined sugar and vegan (this sounds scary, but I promise you, its not).

These cupcakes are naturally sweetened with agave nectar and in the place of eggs and ultra bad for you butter, you will find heart healthy coconut oil. No artificial colors, no refined flour, no guilt...unless you eat 5, which we did. Nothing but goodness is left behind in these cupcakes. Not even my boyfriend and sweet tooth master could taste anything different about these delectable treats (well, we didn't necessarily tell him they were GOOD for you, that would ruin the fun, but you get the point). Just look at them...you too will never miss the processed sweets again. This is a one stop shop for the perfect cupcake.

When you are finished, top it all off with a quite stroll through China Town on the way home (to walk off the many treats that you will undoubtedly want to try) and you will have completed one perfectly delicious day in the Big Apple!

My Gluten-Free Girl!