so, back to baking and it looks like almond flour will be my new best friend. though, i do doubt that i’ll ever be able to give up butter. i saw a nice looking gluten free shortbread on the king arthur flour website and decided to see what variations i could make. i figured i’d start with an chocolate almond shortbread cookie and have my cookies and cut my carbs, as well. it’s a really simple dough and comes together quickly. i think the raw dough will freeze well and come in handy for last minute entertaining. i plan to just freeze the dough balls in doubled freezer bags.
So, these are officially my favorite cookies, in the world, made by one of my favorite people! My dear friend Cathy (aka: mrs cathy), without whom I wouldn’t have my sweet kitteh Callie, made these awesome cookies gluten free for a brunch celebrating Callie’s 5th year living with me. These cookies are melt in your mouth great, beautifully crisp and have a gorgeous depth of flavor from the combination of brown sugars and a lovely warm bite of spice. I asked Cathy to share the recipe here and a little of the cookie’s background. Here’s Cathy…
More than a sweet treat for me, these are the cookies of my people. Everyone in my family adores them. I’ve tinkered with the basic recipe for years, so when my sister went gluten-free I couldn’t wait to bake her a batch, thanks to Cup 4 Cup flour and the encouragement of my favorite GF blogger. They were terrific, with a melt-in-your-mouth quality that demands you eat another. I brought some to Lisa of KMGFB, who agreed and invited me to share them with you.
i was racking my brain and then the interwebs for some new toppings for a buttermilk coffeecake base. in the past, i have always topped coffee cake very simply with some streusel crumb, but i came across a blueberry coffee cake with a cream cheese center. still wanting a sort of simple cake and one that wasn’t too wet or too sweet, i started to fiddle with combining the two recipes. cherries are my all-time favorite fruit and i figured cherry preserves would be less wet and sweet than a pie style cornstarch thickened filling. i still wanted my streusel topping, but with some extra punch, so i added almond flour to the mix. My dear friend Brenda calls this the SuperNova Cake.
this recipe is exciting to me for two reasons, I get to use up some apples (I had crispins and pippins) that I had totally forgotten about and I get to use my new vitamix blender. flaugnarde is a french custardy cake similar to a claufotis (claufotis is usually filled with cherries, while flaugnarde are usually filled with apples, pears or other fruits.), it’s also a southern dessert and my grandmother from south carolina made a similar baked custard cake filled with peaches or prunes.
Thanks everyone for your votes and support in the Fonseca BIN 27 Cookie Rumble 2013! The cookies finished in a respectable 4th place out of approximately 150 entries in the popular vote. Not bad for gluten free cookie in a mainstream cookie contest. My friend Grant finished in second place with his lovely Point Reyes Port Cakes and I suggest you check out his recipe.
Now, we wait to see what happens in the judges vote. As promised, I’ve posted the “Tipsy Cranberry Almond Shorties” recipe,
I am so grateful for and really sincerely appreciate every like and vote that was cast for my cookie, in this contest. Continue reading
my tipsy cranberry almond shorties are entered in the Cookie Rumble 2013. the assignment, to create a cookie that pairs perfectly with port wine. cranberry, almond, maldon sea salt, that’s the ticket! i think my recipe may be the only gluten free entry in the contest. here’s the link for the recipe and please vote for the cookies while you’re there. the contest requires voting via facebook, i know that doesn’t appeal to everyone, but i’d be very grateful to anyone who takes the time and trouble to vote. so, many thanks if you’re willing. you can vote for an entry once every 24 hours. voting ends november 15th. Please note that you need to first like the page and then find and click the vote button, which is just below the recipe and above the comments box. It’s a little confusing, I know.
when the contest ends, I’ll repost the recipe here, along with some additional step-by-step photos.
yes, i’m still riffing on my go to basic pound cake recipe. this time, a plan to make cheesecake fell apart due to timing and i decided to see what would happen if i used the cream cheese in place of heavy cream or sour cream in the pound cake recipe.