Gluten Free Chocolate Football Cookies

Gluten Free Chocolate Football Cookies

Gluten Free Chocolate 

Happy Superbowl Sunday! I am looking forward to the game tonight. Yesterday, I made Gluten Free Chocolate Football Cookies with Egg-Free Icing (link below). I used King Arthur Gluten Free All-Purpose Flour and Ghirardelli Unsweetened Cocoa Powder. Use any brand you like, but I list the gluten free and cocoa powder brands I use. This was my first time using Xanthum Gum and the dough came together really great thanks to the awesome recipe from the blog, Gluten Free on a Shoestring with Nicole Hunn (link below). The cookies are chewy, not too sweet, have the perfect amount of chocolate, and taste great. You do not even need a mixer for this recipe. It is so easy! See below.

Yield: 1 1/2 dozen cookies

Gluten Free Chocolate Football Cookies

Ingredients
1 1/2 cups King Arthur Gluten Free All-Purpose Flour

1/2 teaspoon Xanthan Gum (Do not add if your GF blend includes it)

1/4 cup Cornstarch

1/2 cup Ghirardelli Unsweetened Cocoa Powder

3/4 teaspoon Baking Powder

1/8 teaspoon Baking Soda

1/4 teaspoon Coarse Salt

1/2 cup Granulated Sugar

1/2 cup, 1 stick Unsalted Butter, melted and cooled

1 Large Egg, room temperature and beaten

1/2 teaspoon Pure Vanilla Extract

1/4 - 1/2 teaspoon Lukewarm Water

Gluten Free Chocolate Football Cookies

Directions
Heat oven to 350°F.

Line baking sheets with parchment paper.

Beat egg, set aside.

Melt the butter in microwave (30 seconds to 1 minute, in 15 second increments until done) and set aside to cool.

In a large bowl, add gluten free flour, xanthan gum, cornstarch, cocoa powder, baking powder, baking soda, salt, and sugar, and whisk until incorporated.

King Arthur Gluten Free All-Purpose Flour

Create a well in the center, and add the butter, egg, vanilla, and 1/4 teaspoon lukewarm water, and with a spatula combine after each ingredient.

Add 1/4 teaspoon and knead together with your  hands.

If dough is not sticking together well, add another 1/4 teaspoon of water.

Place dough in between two sheets of parchment paper and roll with rolling pin until desired thickness is reached.

Ghirardelli Unsweetened Cocoa Powder

Use cutter/s and make shapes.

Repeat until you have  used all the dough.

Place 2 inches aparts on baking sheets and place in freezer for 15 minutes to set. Cookies hold their shape when you do this.

Bake for 11-12 minutes. My cookies baked in 12 minutes.

Wait 5 minutes before transferring to wire racks to cool completely.

Xanthum Gum

Egg-Free Icing
Ingredients
6 cups Powdered/Confectioners' Sugar, sifted

1/2 cup Whole Milk

1/4 cup Light Corn Syrup

2 teaspoons Clear Vanilla Extract

Flour mixture, created a well for the wet ingredients

Directions
In a large bowl, sift powdered sugar; set aside.

Using stand or hand held mixer with paddle attachment on medium-high speed, combine sugar and 1/4 cup of milk and mix for 1-2 minutes until smooth.

Add remaining 1/4 cup of milk one tablespoon at a time until you reach the consistency you need.

Add corn syrup, vanilla extract and mix for 10 seconds.

Note: The corn syrup gives the icing a lovely shine.

Dough

I only used white icing for this recipe and placed it in a plastic container with lid and then transferred to a squeeze bottle.

I outlined the sides of each football cookie first, sprinkled dessicated coconut (optional) over the wet icing, and then made the football stitch.

Use a paintbrush to remove excess coconut.

Let cookies dry for at least 6-8 hours, but if you have more time drying them overnight is best to prevent the icing from sticking together if you need to stack them.

For the Gluten Free Chocolate Cutout Sugar Cookie recipe, visit Gluten Free on a Shoestring with Nicole Hunn:
https://glutenfreeonashoestring.com/chocolate-cutout-sugar-cookies/

For the Egg-Free Icing recipe, visit The Slow Roasted Italian:
http://www.theslowroasteditalian.com/2013/12/best-tasting-sugar-cookie-icing-recipe.html

-Enjoy!

Sophia/Two Frys

Gluten-Free Coconut Layer Cake

Gluten-Free Coconut Layer Cake

For Easter, I made a Gluten-Free Coconut Layer Cake and it was the first time I baked anything gluten-free and three layers, since I usually stick to baking two layer cakes. A family member can only eat gluten-free, and I wanted to bake something everyone could eat and enjoy. It took some effort to find some of the ingredients, but it was worth it. This Gluten-Free Coconut Layer Cake was perfection. The cake layers were spongy and so tasty, and the coconut really shined. The Coconut Frosting was silky, creamy and loaded with coconut goodness. After baking this cake, I am glad to add Coconut and Almond Flour to my baking repertoire. They are now new favorites to use, and I look forward to baking Gluten-Free desserts in the near future.

Ingredients for Cake

(Recipe from Epicurious - see link below)

1 ¾ cup Almond Flour

2 tablespoons Coconut Flour

10 large Eggs, separated

1 teaspoon Pure Vanilla Extract

2 teaspoons Pure Coconut Extract

2 cups Confectioners Sugar, sifted, separate 1 tablespoon

¼ teaspoon Cream of Tartar

¼ teaspoon fine Sea Salt

Directions

Preheat oven to 350 degrees.

Line 3 9-inch cake pans with parchment paper.

In a large bowl, whisk together Almond Flour and Coconut Flour. Set aside.

In bowl of electric mixer fitted with paddle attachment, beat Egg Yolks until pale yellow and fluffy, 2 to 3 minutes.

Reduce speed to low and beat in Vanilla and Coconut Extracts, and all but 1 tablespoon of Confectioners Sugar.

Scrape down sides of bowl with spatula, increase speed to high and beat until pale and thick, about 1 to 2 minutes.

Reduce speed to low, and gradually add Almond and Coconut Flour mixture, scraping down sides of bowl and folding with spatula the last of the flour. Set aside.

Using another bowl with paddle attachment, (I used my handheld mixer since I only had 1 bowl for my stand mixer) beat Egg Whites on medium speed until very foamy, about 1 minute.

Beat in remaining Cream of Tartar, Sea Salt and 1 tablespoon Confectioners Sugar.

Increase speed to high and beat until Egg Whites hold stiff peaks, about 2 to 3 minutes.

With spatula, fold 1 cup of the beaten Egg Whites into Yolk mixture to lighten, and then gently fold in remaining Egg Whites.

Divide batter between 3 pans, and smooth tops with offset spatula.

Bake until layers are golden brown and toothpick or cake tester inserted in center comes out clean, 20 to 25 minutes.

Run knife around the cake layers to loosen.

Wait 5 minutes, and invert pans onto wire rack, peel off parchment.

Cool completely, about 1 hour.

Yummy Gluten-Free Coconut Layer Cake

Toasted Coconut

Ingredients

2 cups Sweetened Coconut Flakes

Directions

Preheat oven to 325 degrees.

Spread Coconut Flakes onto sheet tray.

Toast for 6 to 8 minutes.

Let cool completely before you add over Coconut Frosting.

Coconut Frosting

(Recipe from Hungry Rabbit - see link below)

Ingredients

4 large Eggs, whites

1 cup Granulated Sugar

1/8 teaspoon fine Sea Salt

4 sticks, Unsalted Butter, softened and each stick cut into 6 pieces

¼ cup Cream of Coconut, Coco Lopez

1 teaspoon Pure Vanilla Extract

1 teaspoon Pure Coconut Extract

Directions

Combine Egg Whites, Sugar and Sea Salt in bowl of electric mixer, set bowl over saucepan containing 2 inches of barely simmering water.

Whisk until mixture is opague in color, and warm to the touch, and registers 120 degrees on an instant-read thermometer, about 2 minutes.

Transfer bowl to mixer and with paddle attachment, beat Egg Whites until barely warm and whites are glossy and thick, about 7 minutes.

Reduce speed to medium-high and beat in butter one piece at a time.

Beat in Cream of Coconut and Vanilla and Coconut Extracts.

With spatula, scrape sides of bowl.

Continue to beat at medium-high speed until well combined, about 1 to 2 minutes.

Place 4 pieces of parchment paper over the Cake Circle for easy clean up later. Place the bottom cake layer, and with an offset spatula frost the layers one by one.

Add Toasted Coconut and decorate with Pastel Color Malted Eggs if you wish.

I use a Cake Turntable to frost the cake since it is quicker and ensures an even coating of the frosting. I also use Wilton 10-inch Cake Circles to place the cake layers on, and it looks pretty when you are ready to serve. I take 3 teaspoons of the frosting and place it on the bottom tray of my Cake Carrier before I place the cake on it. This secures and binds the cake and prevents it from moving in transport. After the cake is frosted, I place it in my Cake Carrier and cool in the fridge overnight to let the frosting and cake layers set.

For the Gluten-Free Coconut Layer Cake, I used a recipe from Epicurious:

http://www.epicurious.com/recipes/food/views/Gluten-Free-Coconut-Layer-Cake-241926

For the Coconut Frosting, I used a recipe from Hungry Rabbit:

http://hungryrabbitnyc.com/2013/01/coconut-cream-cake/

Enjoy!

-Sophia/Two Frys