A few months ago, we made Gluten Free Cookie Dough Brownies: http://wp.me/p3nMNw-4H . Today we decided to make it again, but this time as the classic flour version.A few notes on the recipe: we added dark chocolate chips to the brownies for extra chocolatey-ness. Also, we found that the cookie dough was very dense, so we added two tablespoons of milk to make it more spreadable.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
1/2 cup butter, diced
1/2 cup white sugar
1/2 tsp. vanilla extract
1 cup flour
1/2 tsp. baking soda
1/2-3/4 cup chocolate chips
First beat together the butter and sugar with an electric mixer. In a separate bowl, mix together the eggs and vanilla extract. Slowly add the egg mixture into the butter and sugar, beating on a low speed. Sift together the flour, baking soda and a dash of salt before stirring into the liquid mixture. Add in the chocolate chips and stir until combined.
Take small spoons of the dough (about 2 tsp.) and shape into a ball. Place the balls on a baking sheet. Bake the cookies at 350F for 10-15 minutes, until golden. Cool for 5-10 minutes before enjoying these dream-like cookies.
To make the taco shells, split each cookie in half and save the vanilla creme. Cut each piece of the cookie in half. Spread chocolate frosting on each half and than angle the halves together.
To make the lettuce, put two or three drops of green food coloring in a ziploc bag and add a little bit of water. After putting the coconut in the bag, close it and shake it until the coconut is evenly colored. Add about a pinch or two of coconut into the taco shell.
The cheese is made from coconut as well. Put two or three drops of orange food coloring in a ziploc bag and add a little bit of water. After putting the coconut in the bag, close it and shake it until the coconut is evenly colored. Add about a pinch or two of coconut into the taco shell.
The sour cream can be made by taking the vanilla creme from the oreos and mashing it all together (add a little bit of water to get the consistency desired and to help in the mashing process). Using a pastry bag, squeeze the mixture onto each taco. If you’re looking for a good pastry bag, take a look at this one on Amazon:
Finally, to make the tomatoes cut the ends of the red MikeandIkes off. Each end of the MikeandIke is a tomato; place two or three tomatoes on each taco.
We hope you enjoy these yummy taco cookies and have a great Cinco de Mayo!
Today we made these delicious brownies with cookies baked on top! Here is the recipe:
Cookie Dough Recipe
1/2 cup butter, softened
1/3 cup brown sugar
1/3 cup white sugar
1/2 tsp baking powder
1/2 cup white rice flour
2/3 cup Bob’s Red Mill All Purpose Gluten Free Flour mix
3/4 cup chocolate chips (more or less to taste!)
Cream together butter, sugars, and eggs. Mix in vanilla and dry ingredients.
Bob’s Red Mill brownie mix
3/4 cup melted butter or margarine
2 tsp vanilla
¾ cup warm water
Method: Follow the directions on the brownie mix box.
Once you’ve made both mixtures layer the brownie mix into a baking pan. Then put a layer of the gluten free cookie dough on top. Once the oven is heated to 350F, pop the baking pan into the oven and wait about 30 – 35 minutes to enjoy. Best served with a cold glass of milk.
Chocolate-Coconut Scones from The Joy of Gluten-Free, Sugar-Free Baking by Peter Reinhart and Denene Wallace. (You can get the recipe book online or at a bookstore. Trust us when we say you won’t regret getting it!)Follow the recipe and enjoy these moist cookies!
We made a simple chocolate sauce for the top of the cookie. To make it, just melt a handful of chocolate chips, a little bit of butter, and a few drops of water to get the consistency desired. You can sprinkle coconut flakes on top of the chocolate sauce if you want to.