Tag: dessert

Chocolate Chip Cookies

I mentioned last week that I made chocolate chip cookies for dessert along with the miso-glazed salmon. They were delicious, but because gluten-free cookies go stale so quickly, I ended up taking them into work and everyone ate them before I thought to get a photo. What I’m saying: these are a delicious cookie that even non-gluten-free folks will enjoy.

(Recipe, as usual, adapted from ATK’s How Can It Be Gluten Free)

5oz gluten-free flour
1t baking soda
0.75t xanthan gum
0.5t salt
8T (1 stick) unsalted butter, melted
5.25oz light brown sugar
2.33oz granulated sugar
1 large egg
2T milk
1T vanilla extract
7.5oz chocolate chips

Whisk flour, baking soda, xanthan gum, and salt in bowl, set aside. Whisk butter and sugars together in large bowl until well-combined and smooth. Whisk in egg, milk, and vanilla, and continue until smooth. Stir in flour mixture with rubber spatula and mix until soft and homogeneous. Fold in chocolate chips. Cover bowl and let rest for 30 minutes.

Adjust oven rack to middle and heat oven to 350F. Line 2 baking sheets with parchment paper. Use two soupspoons, working with about 1.5T of dough at a time, portion dough and space ~2″ apart on sheets. Bake cookies, one sheet at a time, until golden brown, 11-13 minutes, rotating sheet halfway through baking.

Let cookies cool on sheet for 5 minutes, the transfer to wire rack. Serve warm. Cookies are best eaten day of, but can be stored in air-tight container for up to 1 day.

Lime sherbet + graham crackers = key lime pie sherbet? Work with me here.

Many answers to “what am I going to cook?” tend to involve a follow up question: “what food is about to go bad?” In this case, it was limes. It’s summer, we had extra limes that were looking a bit sketchy, and there was leftover heavy cream. Lime sherbet it is!

It turned out fairly well, if a little on the sweet side. So I threw some graham crackers into the bowl and called it Key Lime Pie Sherbet instead.

Lime Sherbet

1T lime zest
1c+2T sugar
pinch of salt
0.666c fresh squeezed lime juice
1.5c water
2t vodka
0.666c heavy cream

  1. Process the sugar, salt, and zest in a food processor until the sugar is damp. Turn processor on and add lime juice and water. Leave on until sugar is fully dissolved, about a minute. Put into bowl, add vodka, cover and refrigerate until mixture is 40F (30-60 minutes).
  2. Once it’s cold, whip the heavy cream until soft peaks form. Then slowly add the mixture in a steady stream, whisking constantly. Immediately start ice cream maker and put juice/cream mixture in. Churn for 25-30 minutes, until it has the texture of soft-serve ice cream.
  3. Transfer from machine to storage container and freeze for 3 hours. (If you don’t do this, I’ve found that the mixture isn’t really cold enough to eat. It melts quickly and you end up drinking more than you eat.)