SWEET SKILLET COOKIE OF MY SOUL

I love to bake but boy do I love not following recipes so much more. I generally only cook things that don't involve recipes. Which works nicely for a lot of things but baked goods, let alone gluten free baked goods, don't always blend well with such an abstract approach.

I knew this recipe was going to be a keeper when I made it and realize HOW EASY it is. I've made it several times from memory now and each time I pop it in the oven, my recipe hating heart rejoices! No longer am I chained to a recipe or a website or a precious cookbook. This is living, friends!

Not only is it gluten free, dairy free, refined sugar free and GOOD, but it's also already in my mental recipe book and I'm pretty excited about that. In case you're curious to see the other desserts I've Made/been obsessed with (one in the same), here's the dessert tag.
(ALSO THE OG MUFFIN RECIPE. Oh my heart, 2012 was good to me)

// (sweet) SKILLET COOKIE (of my soul) //

i n g r e d i e n t s :

1 cup almond flour

1/4 tsp baking soda

1/4 tsp salt

1/4 tsp cinnamon

1/3 nut butter (almond, cashew, sunflower, coconut, peanut, whatevs!)

1/4 cup melted coconut oil

1 egg

3 tbsp maple syrup

1/4 tsp vanilla extract

chocolate chips, amount is up to your sweet tooth

STEP ONE:

mix everything.

STEP TWO: 

Bake at 325 (I use an 8x8 well greased pan)

for about 19-25 minutes.

(it's technically supposed to be made in a cast iron skillet

 but we city folk have to improvise.)

STEP THREE: 

(the most difficult step)

let it cool before eating.

(i know, ugh)

e x t r a  n o t e s :

*you can swap out the flour for any gluten free flour

 Tapioca flour, coconut flour, almond flour, whatever.*

*make it vegan by substituting the egg for a chia egg*

*use dairy free chocolate and you've got yourself a delish dairy free dessert*

*chopped up fancy chocolate works well too!*

*I normally add extra flour. I like my cookies to 

match my makeup, nice and cakey.*

*bake time varies, keep an eye on it.*

*in case you were worried or curious, it is totally acceptable to eat a 

cookie for breakfast, lunch and dinner.*

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When in Paris....

As a blog connoisseur and Pinterest pro (self-proclaimed, but that's besides the point.) I know my way around a macaroon. Besides the fact that they are incredibly photogenic (exhibit a HERE.), they come in a variety of colors, which obviously is they way to a girls heart. And any good girl knows that the best Macaroons come from Paris and the best macaroons in Paris come from Laduree. So to Laduree we went!

▲▲ For future reference (hopefully this information will be handy to you or I one day!) skip the Champs-Élysées  Laduree (Don't skip Champs-Elysees! Its nice to hear some English while in Paris and that's the place to get your fix) and go to the Rue Royale shop for a bit calmer (and brighter?) macaroon experience!

▲▲ The best part about Paris was all the stupid things I did for photos! Seriously, I didn't even eat a macaroon till we got HOME, in order to make sure I had a "just right" photo. Still cracks me up, but hey! You only get Laduree once. Wink.

Can we all agree that macaroons are the prettiest? Yes? Amen. 

Christmas is for cookies!

Happy Eve of Eve friends! After being up for 23 hours yesterday, today seemed like the perfect day to share a cozy cookie recipe. You know, for munching on as you curl up on the couch with cocoa and a sappy movie. Staying up for 23 hours is optional and not advised.

CHOCOLATE MINT CRINKLE COOKIES

Ingredients

• 2 ounces bittersweet chocolate, finely chopped
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 cup unsweetened Dutch-process cocoa powder, sifted
• 1 cup granulated sugar
• 2 large eggs
• 4 tablespoons unsalted butter, melted
• 3/4 teaspoon pure mint extract
• 1/2 cup confectioners' sugar

Directions

1. Step 1

   Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring.

2. Step 2

   Whisk together flour, baking powder, and cocoa in a small bowl.

3. Step 3

   Whisk together granulated sugar, eggs, and melted butter in a medium bowl. Gradually whisk in melted chocolate and mint extract until smooth. Stir in flour mixture. Refrigerate until firm, at least 3 hours.

4. Step 4

   Preheat oven to 325 degrees. Roll tablespoons of dough into balls using your palms, then roll in confectioners' sugar to coat. Transfer to parchment-lined baking sheets, spacing each 1 inch apart. Bake until slightly firm in the center, about 15 minutes.

5. Step 5

   Let cool slightly on sheets set on wire racks. Transfer cookies to racks, and let cool completely.
   
   
   
   
   
   Serve with a cup of cocoa and and a side of Christmas carols! And share with a fluffy puppy and you'll know what Christmas cheer is.
    

Persistence, Macaroni and Macaroons

 One time, my cousin told me I was persistent after I'd emailed her about 100 times asking for some pictures. At first I thought that was COMPLETELY rude, but now I guess I'm okay with admitting that I am a VERY persistent person.

(And when I say VERY in caps, I mean it.)

So, what's with the macaroons? Apparently, it's just something bloggers like? I'd been super persistent with Macaroons, showing my parents pictures all the time and practically having my pinterest abducted by them. Yeah, persistence is my thing. Anyway,  daddy spoiled me by getting these for me for Christmas. Unfortunately, they came early and KJ opened the box and told me I had gotten macaroons. I was still sick and I was like "Oooh, Macaroni?"

Macaroons, Macaroni. Same deal.

  And they are the most photogenic nuggets ever. If only I could be like them...

xoxo,
Miss Macaroon

PS: Have you ever tried macaroons? Raspberry Macaroons = OH MY GOODNESS = they taste amazing.

Ginger Snaps!

Okay, these are not really ginger SNAPS. They're technically called Gingerbread Softies. But the snotty 11 year old in me was pretty sure that's the most retarded name for a cookie....so they're ginger snaps.

 Gingerbread Softies
These cookies flatten and crack as they cool. The secret in keeping them soft is to remove them from the oven as soon as they are set but before they start to brown.
2 cups sugar
1 1/2 cup shortening*
2 eggs
1/2 cup molasses
4 cups flour
4 tsp. baking soda
2 tsp. cinnamon
2 tsp. ginger
l/2 tsp. cloves
l/2 tsp. salt
Cream together the sugar and shortening. Add eggs and beat until thick. Add the molasses and stir until combined.

Sift together the flour, baking soda, cinnamon, ginger, cloves and salt. Add to creamed mixture and stir just until blended. If the dough is very soft (hot day? warm kitchen?), wrap it in plastic wrap and chill in the freezer for 30 minutes.

Shape into 1” balls and roll in granulated sugar. Place on greased cookie sheets. Bake at 350º for 7 – 10 minutes or just until set but before they start to brown.

And I kinda meant for this to go up before Christmas. But I kinda (no I REALLY) had the flu so, plans change!

xoxo! Hope your Christmas was a merry one!