Category: Recipe

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Recipe: Broccoli and Goat Cheese Soufflé

Tonight…I made my first soufflé.  I’m not going to lie…it made me feel chef-y.  Really, really chef-y.

Because soufflé’s can be tricky.  They are picky.  They are very, very, very difficult to master.  And this recipe seemed easy enough…so I decided to give it a try.

The result?  A light, airy, fluffy treat that made for a delicious dinner.  It wasn’t perfect, but for my first soufflé, I’m quite happy with the results.  It tasted phenomenal.

The recipe comes from Eating Well magazine, one of my favorites.  And yeah…I’ll make this again in a heartbeat.

Recipe: Broccoli and Goat Cheese Souffle

 

Broccoli and Goat Cheese Soufflé
Broccoli and Goat Cheese Soufflé

Servings: 4-8
Time: Prep 25 minutes; Cook 20 minutes

Ingredients:

 

  • 1-1/2 cups finely chopped broccoli florets
  • 1 tablespoon butter
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons all-purpose flour (I used Better Batter Gluten-Free All Purpose)
  • 1-1/4 cups low-fat milk (I used unsweetened almond milk)
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon salt
  • 1/2 cup crumbled goat cheese
  • 3 large eggs, separated
  • 2 large egg whites
  • 1/4 teaspoon cream of tartar

Directions:

Preheat oven to 375°F.

Coat four 10-ounce ramekins (or a 2- to 2 1/2-quart soufflé dish) with cooking spray and place them on a baking sheet.

Place broccoli in a medium, microwave-safe bowl.  Cover and microwave until the broccoli is tender-crisp, 1 to 2 minutes.  Set aside.

Melt butter and oil in a large saucepan over medium-high heat.  Whisk in flour and cook, whisking, for 1 minute. Adjust heat as needed to prevent the mixture from getting too dark; it should be the color of caramel.  Add milk, mustard, rosemary and salt and cook, whisking constantly, until thickened, 1 to 2 minutes.  Remove from heat and immediately whisk in goat cheese and 3 egg yolks until well combined.  Transfer to a large bowl.

Beat the 5 egg whites in a medium bowl with an electric mixer on high speed until soft peaks form.

Add cream of tartar and continue beating until stiff peaks form.  Using a rubber spatula, gently fold half of the whipped whites into the milk mixture.  Gently fold in the remaining egg whites and the reserved broccoli just until no white streaks remain.  Transfer to the prepared ramekins or soufflé dish.

Bake until puffed, firm to the touch and an instant-read thermometer inserted into the center registers 160°F, about 20 minutes in ramekins or 30 minutes in a soufflé dish.

Serve immediately.

~*~*~

Easy.  I was blown away by how easy this was to make.  I was hoping mine would puff up a little more, but that will come with more practice.  For now, so very happy with the results of this soufflé.  My roommate and I both enjoyed the taste and the fluffy, airy texture.  And the recipe…so clean.  So amazing.  And yeah…the perfect meal to end a busy day.

Go ahead.  Don’t let the idea of a soufflé scare you.  Give it a whirl.  You might surprise yourself.

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Recipe: Shredded Rainbow Salad

You ever look at the food you have in your fridge and wonder what you might be able to make with all of it?  Especially when, in the next couple days, another fresh produce delivery will land on your doorway and you’ve barely scratched the surface of the last bin as it was delivered later than usual due to weather?  Or something to that affect?

That’s my life these days.  The Polar Vortex caused there to be a delay in my CSA bin delivery…which isn’t a problem…but it gave me fewer days to work through the fresh produce.  I’ve managed some…but I still have plenty left.

That being said…Jamie Oliver came to my rescue tonight.  For dinner I got out my brand-spankin’-new food processor and whipped up a delicious, healthy, and colorful salad from the fresh produce I had on hand.  The dressing was a magical touch.  Talk about clean eating!

Recipe: Shredded Rainbow Salad

Shredded Rainbow Salad
Shredded Rainbow Salad

Servings: 8
Time: 20 minutes

Ingredients for Salad:

  • 2 raw medium beets (any color) trimmed, scrubbed & quartered
  • 4 leaves kale
  • 2 large carrots, scrubbed & trimmed
  • 1/4 white cabbage, quartered
  • 1 apple, quartered
  • 1 cup walnuts, roughly bashed


Ingredients for Dressing:

  • 1 teaspoon Dijon mustard
  • 3 tablespoons apple cider vinegar
  • 6 tablespoons extra-virgin olive oil
  • sea salt & ground pepper
  • Gluten-Free Tamari
  • hot sauce (I used Sriracha)


Directions:

Put a coarse grater attachment into a food processor and push ingredients through in the following order (to stop the beets from staining everything): beets, kale, carrots, white cabbage and apple. (If your food processor is small, do this in batches.)

Turn vegetables out onto a platter so get a pile of rainbow colors.

Mix the mustard, vinegar, and oil, then season with salt, pepper, tamari, and hot sauce.

Add walnuts and toss everything together until you get a big, beautiful plate of dressed vegetables.

~*~*~

Simple…but the flavors are amazing and work well together.  You get this great sweetness from the beets and the apple.  The cabbage and carrots give this earthy flavor.  And the kale…just a bit of that bitter zing.  Topping it with walnuts gives an added boost to the texture.  And the dressing…necessary.  It ties it all together.

My roommate declared this her favorite way to eat a salad.  Me…I devoured it!  Healthy and delicious.  Definitely making this again!

 

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Recipe: White Chocolate Peppermint Coconut Milk Ice Cream

I love ice cream.

Seriously.

Obviously.  I mean…who else in their right mind would make ice cream when it is -100°F outside.  That might be a slight exaggeration on the temperature…but it has felt like that the past couple of weeks.  And it’s driving me insane.  And when I go insane…I make ice cream.

A local ice cream store does some seasonal flavors every year, and one of the ones that is introduced at Christmas time is called Candy Cane Lane.  It’s a white chocolate base with peppermint candies broken up and incorporated into the ice cream.  It is phenomenal.

With the holidays now behind us…that ice cream flavor has gone back to the vault until next December.  With that being said…I set out to recreate it, but instead of using a base made with whole milk and heavy cream, I used culinary coconut milk.  Once again, So Delicious Culinary Coconut milk proves that it is just as good of a base as the heavy dairy, which tears my stomach up.

What was even better…it tasted just like the flavor at the ice cream shoppe.  You’d never even guess coconut milk was used to make it.  So, dig out that ice cream maker and give this one a whirl!

Recipe: White Chocolate Peppermint Coconut Milk Ice Cream

White Chocolate Peppermint Coconut Milk Ice Cream
White Chocolate Peppermint Coconut Milk Ice Cream

Servings: 8
Time: Prep 10 minutes; Freeze 30 minutes

Ingredients:

  • 2 cans full fat coconut milk (I used So Delicious Culinary Coconut Milk)
  • 1 cup coconut sugar (or your preferred sweetener)
  • 8 ounces white chocolate, melted
  • 1/2 cup crushed peppermint candies or Andes Peppermint Crunch Baking Chips

Directions:

In a saucepan, add a couple inches of water and bring to a simmer.  Place a large bowl over the saucepan, making sure the base of the bowl does not touch the water.  Break up the white chocolate into pieces, add them to the bowl, keeping the heat at its lowest, and allow the chocolate to melt slowly.  The chocolate will take about 5-10 minutes to melt and will become smooth and glossy.  Remove it from the heat and give it a good stir.

In a large bowl, mix the coconut milk, sugar, and melted white chocolate together until completely incorporated.  Refrigerate for 4 hours or overnight.

Add the ice cream base to the ice cream maker and freeze according to the manufacturer’s directions.

In the last two minutes of processing, add in the peppermint candies/baking chips and continue to process until well incorporated.

Transfer the ice cream to a freezer-safe container, cover the ice cream with plastic wrap, cover with the lid, then freeze until firm.

~*~*~

Yep…it’s super simple…and REALLY good.  And, no worries, you can’t even taste the coconut milk.  You get the smoothness of the white chocolate and that hit of peppermint from the addition of the candies or baking chips.  And in the end…it makes a delicious treat that everyone will enjoy.  Even when it’s colder than Christmas out there.

But…ice cream is good anytime, right?

Right!

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Recipe: Slow Cooker Sweet Potato and Apple Soup with Brown Buttered Kale Leaves

It’s flippin’ freezing cold outside!  For real.  This entire country is under some sort of deep freeze.  That polar vortex is making air temperatures unbearable.  And, during this sort of weather, my body just wants to shut down…curl up…hibernate.

Unfortunately, life doesn’t work that way.

This past week, we had more winter weather and sub-zero temperatures plaguing my area.  My CSA bin was scheduled to arrive a day later now, for the safety of the delivery drivers.  So, on a very cold and snowy Saturday afternoon, I returned home to find my new bin waiting outside my door.  Inside was a plethora of fruit and veggie goodness.  For real.  But…with one less day to use the items, I needed something I could make that was simple, clean, and perfect for cold weather.

I stumbled across a recipe for a Sweet Potato and Apple Soup at a blog called 100 Days of Real Food.  Intrigued, and having received every necessary ingredient in my bin, I decided to cook it up.  After all, I could leave it going on Sunday while I was out for my long run and finishing up my grocery shopping.  Perfect.

And this soup…also perfect.  As the mercury has fallen again to unbearable temperatures…the fact that I have a nice, steaming bowl of soup waiting for me at home makes the day a little easier to stand.  I did a little crispy kale topping for this soup, which is an extra step and not necessary, but trust me…it’s worth it.  The original recipe called for sage…but I work with what I have.  It’s amazing.

Recipe: Slow Cooker Sweet Potato and Apple Soup with Brown Buttered Kale Leaves

Slow Cooker Sweet Potato and Apple Soup with Brown Butter Kale Leaves
Slow Cooker Sweet Potato and Apple Soup with Brown Butter Kale Leaves

Servings: 6-8
Time: Prep 15 minutes; Cook 5 hours

Ingredients:

  • ½ large onion, cut into large dice
  • 1 lb white potatoes (2 small or 1 large), scrubbed clean and cut into 1 inch pieces with the skin left on
  • 1½ lbs sweet potatoes (3 small or 2 large), scrubbed clean and cut into 1 inch pieces with the skin left on
  • 2 apples, cut into 1 inch pieces with the skin left on
  • 3 cloves garlic, crushed
  • ½ teaspoon salt
  • 4 cups vegetable broth
  • 4 tablespoons butter, divided
  • ¾ cup fresh kale leaves, cut into strips (using culinary scissors or a knife)

 

Directions:

In the bottom of a slow cooker put in the onion, potatoes, apples, garlic, and salt.  Pour the vegetable stock over top.

Turn the slow cooker onto high and cook for 5 hours.

Puree the hot soup either in batches in a counter top blender or by just sticking a hand immersion blender right into your slow cooker (recommended).

Stir in 2 tablespoons of the butter.

In a medium sized pan over medium heat melt the other 2 tablespoons of butter.  Add the kale leaves and cook while stirring until butter browns and leaves are crisp, about 1-2 minutes.  Top soup with brown buttered sage and serve immediately.

~*~*~

Warm, hearty, yet still light…this soup is the perfect way to warm up in winter.  I love a good soup and this one is definitely packed with flavor.  And made with real ingredients and real food.  It’s no fuss too, which I loved.  Coming home from my errands on Sunday, my apartment smelled amazing.  I pureed the soup and then dished out 8 servings into individual dishes.  I have two in the fridge ready for tonight after I hit up the gym.  The rest are in the freezer, because this recipe freezes well.  So, don’t worry too much about how much it makes.  Make some room in that freezer and save it for a day you really don’t feel like cooking.

ENJOY!

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Recipe: Blueberry Breakfast Rice Bowl

Rice.

For breakfast.

You read that right.  All natural.  All things I had at home.  All healthy ingredients.  And the best part, it really does fill you up.  Fiber is a wonderful thing.  Trust me.

It was a bitter cold morning…around 0°F…and I didn’t want to have anything cold.  Nothing.  Hot coffee.  Hot breakfast.  So, I modified a recipe I spotted in a magazine and it proved to be as epic as it sounded.  I loved the play of flavors and the way everything was fresh, light, and filling.  This is definitely a hearty, no-guilt breakfast.

Recipe: Blueberry Breakfast Rice Bowl

Blueberry Breakfast Rice Bowl
Blueberry Breakfast Rice Bowl

Servings: 4
Time: Prep 5 minutes; Cook 20 minutes

Ingredients:

  • 1 cup brown rice
  • 1 tablespoon coconut oil
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon finely grated lemon zest
  • 1/4 teaspoon sea salt
  • 1/4 cup almond milk
  • 4 teaspoons pure maple syrup
  • 1/2 teaspoon pure vanilla extract
  • 1 packet stevia
  • 1 cup fresh blueberries

Directions:

Cook rice according to package directions.

In a medium bowl, combine rice, oil, cinnamon, orange zest and salt.  Divide among serving bowls.

In a small saucepan, bring milk and maple syrup to a boil on medium heat.  Remove from heat and stir in vanilla and stevia.  Drizzle over top of rice mixture and top with blueberries, dividing evenly.

~*~*~

I loved the warm, homey feel of this breakfast.  It was definitely something different.  Rice for breakfast…when done like this…doesn’t seem too different at all.  The spices and flavors all mixed really well.  The blueberries really played well with the cinnamon and lemon.  And I loved how everything just sort of played well together.

This is a new favorite.  And it is so easy to make.

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Recipe: Smashed Herbed Potatoes

I am a runner.  Carbs are my friend.  And I just happen to be a huge, huge fan of potatoes.  I love potatoes.  Any way you can serve them up, I will devour them.

Recently in my CSA bin, I received a huge bag full of fingerling potatoes.  Instead of roasting them up as I normally would, I wanted to do something different.  I wanted to think outside of the normal box I hem myself in when potatoes are in my kitchen.

So…that’s exactly what I set out to do.  I decided to finally get to smashing potatoes.  I’m not talking mashed potatoes.  I really mean…smashed potatoes.  I served mine with a dipping sauce of Spinach & Artichoke Hummus.

For real.  And yeah…it was super delicious.

Recipe: Smashed Herbed Potatoes

Smashed Herbed Potatoes (with Spinach and Artichoke Hummus)
Smashed Herbed Potatoes (with Spinach and Artichoke Hummus)

Servings: 4-6
Time: Prep 30 minutes; Cook 25 minutes

Ingredients:

12 fingerling potatoes (or other small potatoes, like new potatoes, etc.)
3 tablespoons extra virgin olive oil
kosher salt, to taste
black pepper, to taste
Rosemary (or other herbs of choice), to taste


Directions:

Bring a pot of salted water to a boil.  Add the potatoes to the water and cook them until they are fork-tender.

On a sheet pan, generally drizzle olive oil.  Place the tender potatoes on the cookie sheet, leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again.  Do this to all the potatoes.  Then, brush the tops of each crushed potato generously with more olive oil.

Sprinkle the potatoes with kosher salt, fresh ground black pepper, and freshly chopped rosemary (or chives or thyme or whatever herb you have available).

Bake in a 450°F oven for 20-25 minutes until they are golden brown.

Serve.

~*~*~

OH. MY. GOD.

This is my new favorite way to eat potatoes.  For real.  I mean…packed with flavor.  The fresh herbs really draw out amazing flavors.  And dipping it into hummus was sheer genius.  Trust me.  This is one dish that is totally worth making.  It takes some time, but…you will be as addicted to these as I am.

I’m already wanting to make it again.  And thankfully, this week’s CSA bin is coming with fingerling potatoes.  Hmmm…

Get smashing and enjoy!

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Recipe: Sautéed Garlic Greens with Caramelized Onion and Toasted Pine Nuts

I love, love, love kale.  Seriously.  I do.  I love that it is a nutrient powerhouse.  I use it often…and always!  Kale is high in fiber, unlike many other greens.  It’s a great source of nutrients, especially vitamin A and calcium.  It is a fantastic source of beta-carotene, which many nutrition experts believe is a major player in the battle against cancer, heart disease, and certain age-related diseases.  Kale also contains lutein and zeaxathin, carotenoids which help keep UV rays from damaging the eyes and causing cataracts.

Like I said…nutrient powerhouse.  And it always has a home in my kitchen.

That being said, I was using up the contents of my refrigerator not too long ago, and happened (as I often do) to have some greens inside.  It was, as it normally is, kale!  With a little inspiration from my Clean Food cookbook, I concocted a hearty and healthy dish with only a few ingredients, which I happened to have on hand.

Recipe: Sautéed Garlic Greens with Caramelized Onion and Toasted Pine Nuts

Sautéed Garlic Greens with Caramelized Onion and Toasted Pine Nuts
Sautéed Garlic Greens with Caramelized Onion and Toasted Pine Nuts


Servings: 6
Time: Prep 5 minutes; Cook 10 minutes

Ingredients:

2 bunches dark leafy greens (kale, collards, mustard greens, dandelion greens or chard)
2 tablespoons extra virgin olive oil
1/2 sweet onion, sliced thin
3 garlic cloves, minced
1 tablespoon dry sherry
Water, as needed
Sea salt
Toasted pine nuts (optional, but adds great texture)


Directions:

Remove dry stalk ends from the greens and chop the leaves into bite-size pieces.

In a Dutch oven or skillet over medium-low heat, sauté the onion, stirring often, to caramelize.  Add the garlic and cook for another 2-3 minutes, until soft.

Add greens and dry sherry and sauté for 1 minute.

Increase the heat to medium, add water (one tablespoon at a time) as needed to prevent sticking, cover, and cook until greens break down.

Remove from heat and toss with remaining tablespoon olive oil.  Season to taste with salt, top with pine nuts, and serve.

~*~*~

I fell in love with this dish.  The kale cooked down to perfection and mingled so well with the sweetness of the caramelized onion and the added flavor of the garlic and sherry.  The pine nuts really gave it a bit of texture, which just worked so well with the soft feel of the meal.  My roommate and I devoured this dish in no time flat.  Really delicious.

Loving finding new ways to enjoy my greens.  Can’t wait to make this one again.

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Recipe: Kale and Black-Eyed Peas

In the South, it is customary on New Year’s Day to eat black-eyed peas to ensure good luck and prosperity.  Now, I am not a southern girl, but I did spend 6 years of my life in Birmingham, Alabama (where my family still resides).  Prior to that, I was a New Yorker all the way.  And now…relocated to Southern Indiana…where the Louisville, Kentucky food scene is taking flight, well…I can’t say that I don’t try anything new!

Granted, traditionally, this dish would be served with collard greens…but I’m a kale girl myself.  Love me some kale.  And I just happened to have kale in my crisper drawer…because…what girl doesn’t?  So, on New Year’s Day…I cooked up a my kale with black-eyed peas and hoped that it would bring luck and prosperity to me this year.

It’s too early to say whether this worked or not…but what I can say is…the dish was phenomenal.  I played around with a recipe out of my Clean Food cookbook.  Whether you have always followed this tradition or are just hearing about it, like me, I figured I had nothing to lose by cooking it up.  And neither do you!

Go ahead…eat up!

Recipe: Kale and Black-Eyed Peas

Kale and Black-Eyed Peas
Kale and Black-Eyed Peas

Servings: 6
Time: Prep 10 minutes; Cook 10 minutes

Ingredients:

  • 1 large bunch of kale
  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves, minced
  • 1/2 onion, diced
  • water, as needed
  • 1-1/2 cups cooked black eyed peas
  • dash of apple cider vinegar
  • sea salt and freshly ground black pepper

Directions:

Remove the stems from the kale and chop the leaves into bite-size pieces.

In a large Dutch oven over medium heat, sauté garlic and onion in olive oil until soft.  Add the kale and stir until it turns bright green and wilts.  Add water 1 tablespoon at a time, as needed, to keep the kale from burning.

Add the black-eyed peas and vinegar and continue to cook for 3-4 minutes to heat through.  Season to taste with salt and pepper.

Serve.

~*~*~

It’s traditional.  It’s easy.  It’s delicious!  I was actually surprised.  I’m not a huge fan of Southern food…but this was fantastic.  Seasoned perfectly.  Really packed with flavor.  And carrying a traditional promise of good fortune and luck.  If nothing else…I at least got a fantastic meal out of it.

So go ahead…branch out.  Try something clean, something new, and something totally yummy!

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Recipe: Oven Baked Broccoli Masala

This one time I went to an Indian restaurant…and got the Broccoli Masala.  It was something that I hadn’t seen on any other Indian restaurant menu in the area.  It intrigued me.  I took one bite and declared it the best thing I have ever eaten…which may or may not be true.  HA!

But, it was really, really damn good.

And during these cold winter months, I see a ton…and I mean a ton of broccoli.  For real.  Like…every week.  Last year my freezer was filled with broccoli.  But not this year.  Not this time.  I’ve gotten more than a little creative with the use of broccoli in the past few months.  And I’m proud of that.

But, instead of turning to a pizza crust…or some other culinary magic skill…this time…I attempted to recreate that dish for that local Indian restaurant.  Because, yes…I was craving and didn’t want to drive into Louisville.

With the guidance of the blog Spicy Treats, I did an oven-baked version of this meal, adding it to caramelized shallots (which caramelized down to this beautiful sweet jam) and some Indian-spiced basmati rice.  The results…while not the same as the restaurant…were a very close alternative.  And I was quite happy with it.  I may or may not have hoovered this meal down in record time.

Recipe: Oven Baked Broccoli Masala

Oven Baked Broccoli Masala
Oven Baked Broccoli Masala


Servings: 2
Time: Prep 10 minutes; Cook 20 minutes

Ingredients:

  • 2 medium-sized crowns of broccoli
    1-2 teaspoons olive oil
    salt (to taste)
    1 teaspoon chili powder
    1/4 teaspoon cumin powder
    1/4 teaspoon garam masala
    Pinch turmeric powder
    Squeeze of lime juice
    2 teaspoons finely chopped parsley/cilantro (optional)

Directions:

Preheat the oven to 350° F.

Wash and cut broccoli in to small florets.  Drain well and keep ready.

In a large bowl, add broccoli and salt and toss well.  Then add the other spice powders and lime juice and toss everything well.  Finally, add the olive oil and stir well, making sure everything is covered with the spices and oil.

Sprinkle cilantro over the top and mix everything well.

Line a baking tray with aluminum foil and grease it with a few drops of olive oil.  Spread the prepared broccoli florets on the baking sheet and bake it for 15-20 minutes, stirring after 10 minutes.

ENJOY!!

~*~*~

As I said above, I served mine with caramelized thinly sliced shallots (almost made a shallot chutney) and some Indian-spiced basmati rice.  The meal was amazing and the flavors were really good.  Nothing overpowered.  And it was still mild (because my roomie is a heat wimp), yet had just a little spice to keep each bite interesting.  While it is nothing like the dish I have every time I go to my favorite Indian restaurant…it was close enough and simply delicious.

Taste for yourself!

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Recipe: Gluten-Free Thin Mint Cookies

The cookie monster strikes again!

But this time…for a good reason!

You see, one of the people I run with…a lot…had a birthday.  And he also recently ran yet another marathon, making 11 for this year, I believe.  Well, birthdays and marathons are things to be celebrated.

Originally, I was going to make a Boston Cream Pie to bring to the run group…but I just couldn’t figure out a way to make it dairy-free with the custard inside.  Well, I could…but it wasn’t going to be easy and time was a little tight.  So, I changed my mind at the very last minute, while standing in my kitchen, and instead threw together a version of the Girl Scout favorite (which I haven’t been able to indulge in since my diagnosis three years ago!).  Guess what?  They were a hit.

The recipe came together with a little help from Gluten-Free On A Shoestring.  So, check out the recipe and give it a go.  They brought back so many happy memories and made a lot of people happy that night.

Recipe: Gluten-Free Thin Mint Cookies

Gluten-Free Thin Mint Cookies
Gluten-Free Thin Mint Cookies

Servings: 30 larger cookies (I made 65 small cookies)
Time: Prep 15 minutes; Bake 7 minutes

Ingredients:

COOKIES

  • 5 tablespoons unsalted butter (I used Earth Balance)
  • 4 ounces semi-sweet chocolate, chopped (I used Enjoy Life morsels)
  • ¼ teaspoon pure vanilla extract
  • ½ teaspoon pure peppermint extract
  • ¾ cup high-quality all-purpose gluten-free flour (I used Better Batter)
  • ¼ teaspoon xanthan gum (omit if your blend already contains it)
  • ½ cup unsweetened natural cocoa powder
  • ¼ teaspoon baking soda
  • ½ teaspoon kosher salt

GLAZE

  • ½ pound dark chocolate, chopped
  • pure peppermint extract, to taste

Directions:

Preheat your oven to 300° F.  Line rimmed baking sheets with unbleached parchment paper, and set them aside.

In a medium-size microwave-safe bowl, place the butter and all of the semi-sweet chocolate except for 3 to 4 1-1/2-inch-size chunks.

Microwave at 70% power for 45 seconds at a time, stirring in between, until melted and smooth.  Add the reserved chunks of chocolate, and stir until the chocolate has begun to thicken a bit and the chunks have melted.

Add the vanilla extract and peppermint extract, and stir to combine.  Set the chocolate aside.

In a large bowl, place the flour, xanthan gum (if using), cocoa powder, baking soda, salt and sugar, and whisk to combine well.  Add the chocolate mixture, and mix until the dough comes together and is well-integrated.  Press the cookie dough into a disk.

Place the dough between two sheets of unbleached parchment paper, and roll it out until it is about 1/4 inch thick (any thinner and the cookies are more likely to burn in the oven, and they will crack when you try to coat them in chocolate).  Cut out rounds that are about 1-1/2 inches in diameter, and place them, 1 inch apart, on the prepared baking sheets.

Place the baking sheet in the center of the preheated oven and bake, rotating once, for 7 minutes.

Remove from the oven, and allow the cookies to cool completely on the baking sheet.

Once the cookies are cool, make the glaze.

Place all of the dark chocolate except for 3 to 4 1-1/2 inch-size chunks in a medium-size, microwave-safe bowl.

Microwave at 70% power for 45 seconds at a time, stirring in between, until melted and smooth.  Add the reserved chunks of chocolate and the peppermint extract, and stir until the chocolate has begun to thicken a bit and the chunks have melted.

Place the cookies, one at a time, in the glaze.  Press down on the cookie with the tines of a fork, then flip it gently in the chocolate.  Pull the cookie out of the chocolate by slipping the fork under it and bobbing the cookie on the surface of the chocolate a few times before pulling it along the edge of the bowl and carefully placing it on a clean sheet of parchment paper.  Allow the chocolate to set at room temperature.

Serve and enjoy!

~*~*~

While it has been ages since I have last been able to eat a Thin Mint Cookie (or 12 in one sitting)…these reminded me SO much of the cookies I grew up devouring.  I loved them enough to have as much trouble stopping myself from eating them as I did the real things.  So, from this one-time Girl Scout to all of you Celiacs and gluten-intolerant people out there…don’t give up hope.  You can now make your own Girl Scout favorite in the comfort of your own kitchen.

They’re probably less expensive too.  *WINK*