All posts filed under: cookies

Chewy Chocolate Chip Cookies

Obviously these are gluten free – they’d really ruin my Thanksgiving if they weren’t – but it doesn’t seem fair to label them in a way that could imply that they’re anything short of awesome, perfectly chewy, with a just-crunchy-enough edge cookie – a universally loved treat. Now, I had never made this recipe, and in addition to it being a first round go, I was in a bit of a hurry and made modifications along the way that had me guessing as to whether this would be bloggable or simply good-enough-to-get-my-sugar-high-post-turkey. Why do you care? I didn’t take any photos along the way.  When I make these again (I definitely will) perhaps I’ll update the post with a step by step (I probably won’t). So, if you have questions, post them below or email info@thenaturalginger.com. Adapted to be gluten free and amazing from Alton Brown’s The Chewy Recipe on Food.com Ingredients: 2 Medium Eggs + 1 Medium Egg Yolk (if you have Extra Large or Jumbo, I’d go with 1 egg + 1 yolk) …

Sea Salt Chocolate Cookies {gluten free}

Last night was one of those nights where it became clear by about 4PM that we wouldn’t be leaving the house for anything, including food, drink, or entertainment.  With the outside temps reaching highs in the single digits, it was an evening for some couch time, wine (ok, that was just me), and catching up on reality TV.  On last night’s show catch up? Biggest Loser Makeover Week! What is it about watching Biggest Loser that makes us want to eat fatty food? It started at our old house with roommates that made a Tuesday tradition of brownies (ok, brownie sundaes) while watching these people go thru the agony of an in-person Jillian Michaels workout and sustain daily on the same amount of calories in aforementioned dessert.  Needless to say, the minute we hear Alison Sweeney’s voice and Bob’s southern accent, it’s an immediate trigger to want something sweet. I checked the cupboard for what I could make. If you haven’t noticed, I have a major crush on coarse sea salt. I use it in …

Copycat Royal Danish Butter Cookies

It’s the holidays and stuff I can’t eat is everywhere. Did you know that Lindor Truffles have barley malt in them? It’s totally unfair.  I can actually live without the chocolate truffles – there’s enough gourmet chocolate out there that’s perfectly fine. What’s just so sad to live without is those delicious little buttery shortbread cookies that come in the blue tin. You know the ones I’m talking about. You know how delicious they are. They taste like Christmas. And happiness. And butter (which might be the same thing as happiness). I was shopping at Marshall’s and they had one of the little ‘cookie guns’ that looked like would be used for the job. (I have one in my amazon store or you can click over to it here.) I wasn’t totally sure – I’ve never made butter cookies before. Like a city kid that assume eggs just come from the grocery store, I just always assumed they came from the blue tin.  I read up on people who copied them – they’re pretty much …

The Natural Ginger’s Gluten Free Flour Blend

As you venture into the world of gluten free baking, it doesn’t take long to realize that behind every delicious creation is a reliable gluten free flour blend (and boy are there suddenly a lot to choose from).  I have tried (what feels like) them all. Bob’s Redmill, Pamela’s, King Arthur, Trader Joe’s… others I can’t even recall because I’ve been exploring so long. The best I’ve found (to my personal taste) was the Trader Joe’s brand. What I did NOT find wonderful was the price. $3.99 per pound? Ouch. You know, just like everything else with the little “GF” label. (Most sincerely, I hope you have a bunch of disposable income if you ever have to give up the glutens.) I was convinced I could make something just as good (or better!) that was cheaper and didn’t require buying it once a week. Seriously, who wants to buy their flour 2 cups at a time? And don’t say “Umm, why don’t you get more than 1 at a time, Whitney?” BECAUSE IT’S TOO DAMN EXPENSIVE! Here’s the blend. Mix it all together (slowly) with …