I’ve only just recently started getting into Pinterest. Yes, I know: for someone like me who basically lives on the internet, I am woefully behind the times. Despite this, though, I’ve dived right into it and am starting to find it really useful! For example, I now have an entire board devoted to cookies. Cookies like this one:
Despite me not making them terribly often, I find cookies delightfully fun to bake. Unlike a cake there’s minimal cleaning afterwards, and sometimes you don’t even need a mixer! Additionally, for small individual bite-sized bits of dessert, there’s a lot of creative things you can do with them. There’s really nothing to dislike.
These cookies were one of the first recipes I pinned. Not only do I love these flavors (see my Peanut Butter Banana Chocolate Chip Oat Bars), but they’re also flour-less, which is a neat little twist. I don’t need my diet to be gluten-free and I’m not a very serious subscriber to the paleo diet, but it’s always interesting to try something a little different anyway.
Now for some reason my cookies didn’t turn out nearly as pretty as all the other pictures I saw. I’m not entirely sure what I did differently (for once I didn’t cut any corners – there weren’t enough steps to even do such a thing!), but rather than them being smooth-looking they turned out pretty lumpy. Additionally the edges around my cookies all turned out a little crispy; without any flour, there wasn’t really anything to absorb the egg and sugar mixture, making it leak out a little and crisp up in the oven. Don’t get me wrong: they’re still delicious, they’re just not as good-looking as I was hoping (looks aren’t everything, amirite?).
Anyhoo, suffice it to say that these cookies are great, and can be moved from “flourless” to straight-up gluten free depending on the type of oats you use! They’re soft, sweet, and chewy, and if dropped correctly (“dropped” as in “drop-cookie”) they can be nice’n'bite sized. Basically, a tasty tasty recipe. Give it a try!
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From Two Peas & Their Pod
Despite the name of my blog, I’m trying to cut down the amount of sweets and grains that I eat (only marginal success so far). In the process, I’ve found myself looking into a lot of gluten-free recipes that will still appease my sweet tooth, but not totally wreck my health. Here’s one I found that was…well, interesting!
I found the recipe at Primal-Palate.com, a paleo diet blog and web site that has a bunch of delicious-looking recipes. Every time I’m looking for dinner inspiration or an idea I tend to go there; it always reduces my craving for “bad” foods. So when I saw the recipe for paleo banana bread, I figured I could trust them. I had to start somewhere, right?
To keep things sweet the recipe calls for dates and maple syrup (and, in my case, chocolate chips) – but there’s no actual sugar in it. And instead of your normal all-purpose flour, the recipe uses coconut flour and 6 eggs to create the bread’s structure. That’s a lot of eggs…and at first the batter was so odd-looking that I wasn’t sure if I’d done it right! But trusting in the recipe, I continued with only slight skepticism.
Looking back at it now, I suppose it doesn’t look that weird after all. I think it must have been the initial mixing that had me concerned…6 eggs can make any dough pretty liquidy.
So with my questionable batter in a pan, I tossed it into the oven and waited. Would it taste like normal banana bread? Would it smell like normal banana bread? Would it be passable? Would it be a horrible, horrible abomination that would turn my stomach and make me cry for spending so much money on coconut-related ingredients (who knew that coconut flour and oil would cost so much!)? O, the suspense!
Actually, it looked and smelled great! Just like normal banana bread it fluffed up slightly and was a bit browned on top. Naturally it smelled significantly more like coconut than any other banana bread I’ve ever had, but I like coconut so that’s no big deal for me.
In terms of taste…you know, it wasn’t bad. Different, that’s for sure, but not bad. The oddest thing about it was its texture. Because it had 6 eggs in it (did I mention that yet? 6 EGGS!) the bread almost had a souffle-like consistency. Instead of being a firm slice of bread, it was slightly more delicate and had a spongier and slightly wetter texture. Not bad, just different!
Would I make it again? Actually, I might! If I was having a bad sweet-tooth this is a great recipe choice. It was sweet and chocolatey, and I’ve always liked me some banana bread. If you’re into this paleo type of thing or are just curious, try it out!
From Primal Palate. Find the whole recipe here!
Meringues are tasty, though not really my favorite dessert cookie. But meringues covered in chocolate? Uh, yes please.
Meringues are another one of those cool easy-to-make cookies. They can require as few ingredients as you want (egg whites + sugar = GO!), and the biggest pain is beating them into submission. And that’s only a pain if you don’t have a stand mixer (but I know most people don’t).
I spruced up this basic meringue recipe by adding in some green food coloring for St. Patrick’s Day flair, and dipping them in chocolate. After my fantastically successful Rum Ball experiment, covering things in chocolate always seems like the right thing to do. Don’t come too close – I might cover you in chocolate too.
This is a nice last-minute recipe you can put together right-quick and not look lame at your St. Patty’s Day party. Just make sure you allot yourself ~1-2 hours for baking; these things are delicate and shouldn’t be rushed too terribly. If you do rush them they either burn (which isn’t awful in this case, since any brown parts will be masked by chocolate), or turn out hollow like mine unfortunately did.
Despite them being hollow, though, they’re still tasty. They’re light and sweet with an excellently complimentary chocolate covering. Plus they look very shamrock-like!
For n00bs: What constitutes “stiff white peaks”? When think of properly whipped stiff white peaks, think of a whipped substance that firmly holds its shape. As a test, I typically use 2 standard rules:
Adapted from Joy of Baking.