12 Days of Cookies

It's that time of year again, when holiday baking takes center stage. Whether you bake all year 'round or just for the holidays, you probably have an arsenal of your favorite "go-to" recipes. Personally, I prefer to mix up my traditional recipes with new ones, especially when there are people on my recipient list that have specific dietary restrictions.

Last year I was honored to be a part of Local Savour's 12 Days of Cookies blogger round-up. I'm equally honored to have been asked to take part again this year and submit one of my favorite cookies. I have several friends on my cookie list that are gluten intolerant so I thought I would share a couple of my favorite gluten free cookie recipes.

The first cookie, a Chocolate Orange Truffle, came from testing a number of gluten-free flour blends, with mostly frustrating results. I ended up trying it with no flour and that proved to be the winner. That was last year when I had only just started dabbling in the gluten-free world.

Now a year later I'm a bit braver and hopefully wiser when it comes to gluten-free baking - not to mention all of the additional options now available with gluten-free flours.  I was only asked to contribute one cookie for this year's round-up but I'm a girl of options so I'm throwing in my second favorite gluten-free cookie. Inspired by the ginger cookies from Starbucks, I came up with this gluten-free version. Whether you try one of the delicious choices from Local Savour or one from your own family recipe box, remember to take the time to enjoy your sweet success... I'm jus' sayin!

Chocolate Orange Truffle Cookies

3 cups powdered sugar
2/3 cup cocoa powder (I used Hershey's Special Dark cocoa)
1/4 tsp. kosher salt
3 egg whites (at room temperature)
1 tbs. of orange juice
2 tbs of orange zest
1 tbs. of vanilla
2 cups of chocolate chips

Preheat oven to 350°. Place parchment lined cookie sheet in freezer to chill.

In a large mixing bowl with a whisk, mix the sugar, cocoa and salt. With a wooden spoon, mix the egg whites, orange juice, zest and vanilla. When mixed well, stir in the chips and incorporate well. Place tablespoon sized mounds on baking sheet and bake 12-13 minutes until they have a nice sheen and hold there shape. Cool and enjoy with a glass of milk. No, really, you will need something to drink with these bad boys. They are decadent and rich. Oh, and gluten free! *Insert jazz hands here*

Gluten Free Spicy Ginger Cookies

2 1/4 cups of gluten-free flour (I use Namaste)

2 tsp. baking soda

1/4 tsp. salt

1 tsp. ground cinnamon

1 tsp. ground ginger

1/2 tsp. allspice

1/2 tsp. clove

3 tbs. of minced candied ginger

3/4 cups unsalted butter 

1 cup dark brown sugar

1 large egg

1/4 cup molasses

Granulated sugar for rolling

Heat oven to 375. Line 2 baking dishes with parchment paper.

Sift together the flour, baking soda , salt and dry spices. Set aside.

In a mixer cream together butter, sugar and molasses. Add egg. Slowly mix in the flour mixture and then the candied ginger. When all is incorporated, use a 1/4 cup measure to make dough scoops. Roll dough in granulated sugar. Place cookie dough ball on cookie sheet. Moisten your fingers with water and gently press down on top of sugared dough. Bake for 12 minutes (rotating at 7 minutes) until they have spread and are firm to touch. Remove from oven and allow to cool. 

Warm Cookies, Molasses Milk & Changes

For the first time in 24 years I find my mornings peaceful and sad at the same time. Peaceful because I'm no longer getting up at 6am, rushing to make breakfast and lunch for my kids. Sad because this has been a treasured chore that I have always taken pride in.  Making sure my kiddos started their mornings off with something yummy and making their lunches was fun for me, especially since they always looked forward to lunch and it being their favorite subject at school.

Now that my youngest is driving herself to school and has insisted she is old enough to take this "burden" chore off my hands, I find myself quite melancholy.  You could call it the start of "empty nest" syndrome, but I don't remember going through this when my son left home. Perhaps because when he left I still had a little one at home to care for (they are 8 1/2 years apart).  Either way, I now need to find other things to do in the morning before work. One thing that I can still do and as my family claims they will never get tired of, is coming home to homemade cookies.

Today as I was thinking of what to bake, I was reminded of my childhood and how much I loved those warm cookies my Mom would make on occasion after school. Sometimes she would serve them with molasses milk. I know what your thinking... "Ewww!" But hey, when you grow up with something it becomes a memory of comfort later in life. So today, as I'm feeling kind of blue, I'm going to remind myself that even though this is just another change of season in life, it can still be made sweet by memories... and cookies and milk.  I'm jus' sayin'!

Brickle Drop Cookies (as found on the back of Heath Bits of Brickle Bits bag)

*I added 1 cup of semi sweet chocolate chips to this recipe

Ingredients

1 cup (2 sticks) butter or margarine, softened
1 cup granulated sugar
1 cup packed light brown sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
3 eggs
3-1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cream of tartar
1-1/3 cups (8 oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits

Directions

1. Heat oven to 350°F. Lightly grease cookie sheet or line with parchment paper.
2. Beat butter, granulated sugar, brown sugar, vanilla and salt in large bowl until blended. Add eggs; beat well. Stir together flour, baking soda and cream of tartar; gradually add to butter mixture, beating until blended. Stir in toffee bits. Drop by heaping teaspoons onto prepared cookie sheet.
3. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove to wire rack. Cool completely. Makes about 6 dozen cookies.

Molasses Milk

For every 8 oz of milk (My Mom used whole milk but I am using almond milk now), stir in 1-2 Tbsp of good molasses.

You have to stir quite vigorously to get the sticky molasses to incorporate but that's half the fun. This is equally delicious served warm with a sprinkle of cinnamon.

Saucy Smackdown!

For 20 years now, some close friends in California host a Fourth of July bash that is out of this world. When we are lucky enough to be in California in early July, we make sure to plan to be there. Aside from reuniting with old friends, for a foodie like myself, it's an absolute treat. For years now, I have watched this party evolve to where it has become a culinary trip of gastronomical proportions. Every year that I am able to go, I never leave without a handful of new recipes and ideas.


This particular recipe comes from a childhood friend who decided to bring a simple, yet complex BBQ sauce to put on the many varieties of meat that get smoked and grilled. When I asked my friend Greg what his secret was, I was shocked that he would reveal his much "tested" recipe with me, and equally shocked that it did not contain a drop of tomato or smoke flavoring! Coming from the land of BBQ and all things smokey, I was even more intrigued to make this sauce for myself. As I was going through the
recipe aptly named "Jack Daniels BBQ Sauce" it made me think of my husband and how he used to drink Jack, something he put on the back-shelf many years ago to explore the world of agavé. So with this in mind, I thought "What if I used the same great recipe that Greg gave me, and then do a second agavé version right along side, but change a few ingredients." And thus the "BBQ Sauce Smackdown" was created.

Now, besides being a great guy, my husband also has an affinity for tequila, so much so that he was given the nickname "Tequila Bob" many years ago. In the past ten years, he has acquired quite the taste for tequilas and is constantly on the hunt for new and tasty brands. Bob also likes spicy foods, so for my revised version of the recipe, I changed out the Tobasco for one of our favorite condiments - Sriracha. I also added agavé nectar and sorghum to counter the brown sugar. Of course, the Jack Daniels was traded out for one of Bob's favorite tequilas - Riazul Añejo. All smackdowns must have a tasting panel and I found no problem getting volunteers! Remember, this is Texas - as well as Super Bowl Sunday - so I was not hurting in the "taster category" at all.



I decided to try 3 meats to taste the sauce with - Grilled Chicken Breast, Grilled Salmon, and smoked sausage - three meats that should bring out the true flavors of the sauces. Our panel was pretty evenly split between the two sauces. Pretty much all of the tasters loved the sticky-sweet qualities of both. Bob noted the presence of the agavé in the initial aroma and the natural sweetness of both stood out. Dianne also liked both, but preferred the tequila-based sauce for it's spicy bite, while husband Chuck went with the JD version, saying if he had to pick one to buy, that would be it. Our friend Elda prefers tequila and spicy foods as a whole but said the JD sauce was really good after tasting it. But then after tasting the agavé sauce, her vote fell firmly on that side of the ledger, noting that it had a more complex and spicy flavor. Robert liked both equally, feeling that the JD sauce had a smokier flavor while the agavé was sweeter. His choice was purely dependent upon what type of meat it was on. Bob agreed, picking the JD sauce for the sausage and the agave for the chicken. On the other hand, Ryan preferred the agavé sauce mainly because the "sour" whiskey flavor of the Jack Daniels was too pronounced, reminding him of a "bad experience or two" in his past. Our 11-year-old daughter Johnee wanted to try more than a taste or two, but was a bit freaked out with the alcohol content due to recent lectures in school on liver decease - but hey, she is only 11. As for myself, I went with the JD version. I liked the tang it had on the meat and the stickiness it left on my fingers, begging me to lick every drop off.

So the votes were in and it pretty much came down to the person's drink preference, the type of meat you were eating and how spicy you like your food. All in all, it was all worth it. Hats off to my friend Greg who created an original delicious sauce and also to my Tequila Bob for inspiring me to think outside of the bottle on this one. It may have made for a long day but it sure was fun using the tasting as a way of spending time with friends - I'm jus' sayin'!



Greg's JD BBQ Sauce

1tsp. Onion Powder
1Tbs Tabasco
2 Tbs Red Wine Vinegar
1/4 C. Jack Daniel's Whiskey
2 C. Brown Sugar
4 Beef Bouillon cubes
2 Tbs Worcestershire Sauce
2/3 C. White Grape Juice
1/4 C. Minced Shallots
1/3 C. Teriyaki Sauce
1 Clove of Garlic Minced

Sweat the garlic and shallots in a 1 tbs. olive oil in a deep saucepan. Add the rest of the ingredients. Bring to a boil, turn heat to low and simmer one hour uncovered. Let cool 30 minutes before serving on meat, shellfish or veggies.

Tequila Bob's Añejo BBQ Sauce

1 tsp. Onion Powder
1Tbs Sriracha Sauce
2 Tbs Red Wine Vinegar
1/4 C. Añejo Tequila (We used Riazul)
1 C. Brown Sugar
1/2 C. Agavé syrup
1/2 C. Sorghum (or molasses)
4 Beef Bouillon cubes
2 Tbs Worcestershire Sauce
2/3 C. White Grape Juice
1/4 C. Minced Shallots
1/3 C. Teriyaki Sauce
1 Clove of Garlic Minced

Sweat the garlic and shallots in a 1 tbs. olive oil in a deep saucepan. Add the rest of the ingredients. Bring to a boil, turn heat to low and simmer one hour uncovered. Let cool 30 minutes before serving on meat, shellfish or veggie.