These mint chocolate chip cookies remind me of my favorite brownies. They’re soft and chewy, and meld the chocolate and peppermint flavors wonderfully.
Mint Chocolate Chip Cookies
From Amy in the Kitchen
Yield: 12 cookies
- 1 1/2 cups powdered sugar
- 5 tablespoons dark cocoa powder
- 1/4 teaspoon salt
- 2 egg whites
- 1 teaspoon peppermint extract
- 1/2 cup dark chocolate OR semisweet chips
- Center a rack in the oven and preheat to 350°F. Line 2 baking sheets with parchment paper. (Actually, the cookies are very sticky, so it may be better to line the sheets with aluminum foil and grease it.)
- In a medium mixing bowl, combine powdered sugar, cocoa powder, salt, egg whites, and peppermint extract.
- Using a spatula or wooden spoon, stir until fully mixed. Batter will be thick and glossy.
- Stir in chocolate chips.
- Scoop 2 teaspoons of batter per cookie onto prepared baking sheets, spacing them 2-3 inches apart.
- Bake 10-13 minutes. The tops will look like brownies, with a thin crisp skin.
- Remove from oven and let cool on sheets for 5 minutes before transferring to a wire rack.
- Use a wide spatula to remove cookies from sheets.
- To store, keep in the fridge in an airtight container for up to 3 days.
This gluten-free banana split chiffon cake has a nice intense banana flavor and a texture similar to that of a regular, gluten-full cake. The combination of banana and chocolate is delicious. However, it didn’t turn out quite as fluffy as other gluten-free chiffon cakes I’ve made, so if you’re looking for the chiffon cake texture, check out the citrus chiffon cake, Earl Grey chiffon cake, or chocolate chiffon cake.
- I only have one 8″ pan with 3″ sides and one with 2″ sides, so I poured a little under 2/3 of the batter into the tall pan and the rest into the short pan. The tall one took a total of 45 minutes to bake, while the short one took 40 minutes.
- Separate the eggs when cold, then allow the whites to come to room temperature before beating them.
- The gluten-free cake dries out fast compared to regular cake, so if you won’t finish eating it the day it’s made, you should definitely frost it with whipped cream to keep it moist.
Banana Split Chiffon Cake
Inspired by Rose Levy Beranbaum’s The Baking Bible
For the cake:
- 7 eggs, separated and at room temperature
- 2 large, overripe bananas, peeled and broken into rough chunks
- 1/2 cup flavorless oil, such as canola
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 cup + 1/4 cup sugar
- 2 1/4 cups gluten-free flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 teaspoon cream of tartar
For the whipped cream frosting:
- 1 1/2 cups heavy cream
- 3 tablespoons powdered sugar
For the filling:
- 1/2 cup heavy cream
- 1/2 cup powdered sugar
- 1/3 cup cocoa powder
- Preheat oven to 325°F and set aside three 8″ round baking pans. Line them with aluminum foil to make cake removal easier.
- In a blender or food processor, blend bananas, oil, and lemon juice until smooth, stopping the machine and scraping down the sides as needed.
- Add egg yolks and vanilla and bland until combined, about 10 seconds.
- In the bowl of a stand mixer fitted with the whisk attachment, mix flour, 1 cup sugar, baking powder, and salt on low speed for 30 seconds.
- Make a well in the center and pour in banana mixture.
- Beat on low speed until dry ingredients are moistened, scraping down the sides of the bowl as needed.
- Increase speed to medium-high and beat until smooth, about 1 1/2 minutes.
- If you don’t have a second mixer bowl, scrape this mixture into a large bowl and thoroughly wash, rinse, and dry mixer bowl and whisk beater to remove any trace of oil.
- In the mixer bowl fitted with the whisk attachment, whip the egg whites and cream of tartar on medium-low speed until they are foamy.
- Increase speed to medium-high and beat until soft peaks form when beater is raised.
- Gradually add 1/4 cup sugar and beat until mixture is stiff and glossy.
- Add a large scoop of the whipped egg whites to the banana mixture and mix gently but thoroughly to lighten the batter.
- Add the remaining egg whites in 3 additions. Gently fold into the batter using a large wire whisk, making sure to scrape down the bottom of the bowl frequently.
- Divide batter between pans.
- Bake at 325°F for 25 minutes without opening the oven door during this time. Increase heat to 350°F and bake an additional 15 minutes. The cakes are done when a toothpick inserted in the center comes out clean, or when the surface springs back immediately after pressing on it with a finger.
- As soon as you remove cakes from oven, lay 2 thick wooden spoon handles (or chopsticks) across the top of each pan and place a shallow bowl upside down on top of the handles/chopsticks. Invert each arrangement and cool cakes completely upside down. This step is important, because otherwise the cakes will sink. It looks like this:
- Unmold cakes carefully, because they are fragile.
- Again using the mixer with the whisk attachment, make the whipped cream: Beat together 1 1/2 cups heavy cream and 3 tablespoons powdered sugar on medium speed until whipped cream holds stiff peaks. Scrape into a clean bowl.
- Without cleaning the mixing bowl or the whisk attachment, beat together 1/2 cup heavy cream, 1/2 cup powdered sugar, and cocoa powder until fluffy and well mixed. The chocolate filling will be on the thicker side.
- Place one cake layer on a serving plate and spread with 1/2 of the filling. Top with the second layer and spread with the rest of the filling. The thick filling is a little hard to spread, but be patient and don’t be afraid to use your fingers to help.
- Top with the third layer. Using the whipped cream, frost first the sides and then the top of the cake. Make sure there is no exposed cake, because gluten-free cake dries out quickly.
- Refrigerate the cake if you’re not serving it the same day.
If you go to the trouble of making gluten-free pizza crust, you might as well experiment with toppings! Here is a carnivore’s pizza, with plenty of bacon and sausage, and enough bell pepper to assuage a guilty conscience.
See here if you want a vegetarian pizza.
Original pizza crust recipe
Sausage and Bacon Pizza
Pizza crust adapted from Epicurious
Yield: Two 10″ pizzas
For tomato sauce:
- 1 (15-ounce) can tomato sauce
- 1 (6-ounce) can tomato paste
- 4 1/2 teaspoons extra-virgin olive oil
- 1/2 teaspoon sugar
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon dried oregano
- 2 cups gluten-free flour
- 1 teaspoon xanthum gum
- 1 teaspoon fine sea salt
- 1/2 cup whole milk
- 2 1/4 teaspoons active dry yeast, from 1 (1/4-ounce) package
- 2 teaspoons sugar
- 2 large egg whites, lightly beaten
- 3 tablespoons plus 1 teaspoon extra-virgin olive oil
- 8 oz shredded mozzarella cheese
- 6-8 strips bacon
- 2 sausages, with the skin removed
- 1-2 bell peppers of any color
Make tomato sauce:
- In a 4-quart nonreactive saucepan over very low heat, stir together tomato sauce, tomato paste, and oil.
- Bring to boil, turn down heat, and simmer, stirring occasionally, for about 10 minutes. You want to reduce the sauce so it’s not too runny when you spread it on the crusts.
- Stir in sugar, salt, and oregano, and cover. Keep warm or refrigerate, covered, up to 5 days.
Make pizza crust:
- In bowl of electric mixer, whisk together gluten-free flour, xanthum gum, and salt.
- In small saucepan over moderate heat, stir together milk and 1/4 cup water and heat until warm but not hot to the touch, about 1 minute (the mixture should register between 105°F and 115° F on candy thermometer).
- Stir in yeast and sugar.
- Add milk–yeast mixture, egg whites, and 2 tablespoons oil to dry ingredients and, using paddle attachment, beat at medium speed, scraping bowl occasionally, until dough is very smooth and very thick, about 5 minutes.
- Remove racks from oven, set pizza stone or heavy upturned baking sheet on bottom of oven, and preheat to 400°F. (Preheat at least 45 minutes if using pizza stone or 20 minutes if using baking sheet.)
- Have ready two 12-inch squares parchment paper. Scrape half of dough onto each square and form each half into a ball.
- Coat each ball with 2 teaspoons oil, then use oiled fingertips to pat and stretch each ball into 9-inch-diameter round, 1/4 inch thick, with a 1/2-inch-thick border.
- Loosely cover rounds with plastic wrap and let rise in warm draft-free place until each pizza is about 10 inches in diameter, about 20 minutes.
- Using baking peel or just holding the corners of the paper, transfer 1 crust with parchment to preheated pizza stone and bake until top is puffed and firm and underside is crisp, 5 to 10 minutes.
- Using baking peel and discarding parchment paper, transfer baked crust to rack to cool. If you don’t have a baking peel, hold the corners of the paper to transfer the crust to the rack, then slide the paper out from under the crust.
- Bake second crust in same manner.
- Baked crusts can be made ahead and frozen, wrapped in plastic wrap, up to 1 month. Thaw in 350°F oven until hot, 4 to 5 minutes, before topping and broiling.
Top and broil pizzas:
- Preheat broiler. Transfer baked crusts to 2 large baking sheets.
- In a pan, cook bacon until crispy. Pat dry with paper towels and then tear into little pieces. If desired, remove most of the fat.
- In the same pan in the bacon grease, crumble and brown the sausage.
- Slice bell pepper(s) into thin strips.
- Spread each crust with sauce, leaving 1/4-inch border bare, then sprinkle each with mozzarella.
- Scatter bell pepper strips, bacon, and sausage over pizzas.
- Broil pizzas about 4 inches from heat, rotating as needed for even browning, until cheese is bubbling and browned in places and crust is golden brown, 4 to 8 minutes.
- Slice and serve immediately.