Extra Chocolaty Brownies

 

 

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People seem to think you have to decide which brownie camp you want to live in – fudgey or cakey. I happen to think that is a very restrictive way to live. Why can’t I like both equally? I don’t want to be forced to choose between two equally wonderful, albeit different entities. Star Trek or Star Wars. Chris Chambers or Gordie Lachance. Whiskey or tequila. Can’t I like it all? Honestly. Why so much pressure? When it comes to brownies, I prefer to love those that are extra delicious. Let’s just leave it at that.
Extra Chocolaty Brownies
3 tablespoons butterxchoc-brownie3
3 tablespoons coconut oil
6 ounces chocolate chips
2 eggs
2/3 cup sugar
1 teaspoon vanilla
1/4 cup unsweetened cocoa powder
1/4 cup tapioca flour*
Dash salt
Set oven to 350 degrees. Line a smallish (8×8 or 9×9 or 7×11) glass baking dish with parchment. Alternatively, you can grease the bottom with a little butter or coconut oil.
Melt butter, oil, and chocolate chips in the top of a double-boiler. Stir until very smooth.
Whisk eggs, sugar, and vanilla until well combined. Add melted chocolate mixture. Whisk well.
Add cocoa powder, tapioca flour, and salt. Whisk until well combined and smooth.
Pour batter into prepared dish and bake for 25-30 minutes. A toothpick inserted into the center of the pan should have some bits and pieces on it. Cool brownies before cutting.
*You can substitute regular flour for the tapioca flour if you prefer. It will likely change the texture a little, but not in a bad way.
P.S. To cut the brownies into squares without destroying them, dip a sharp knife into a glass of hot water before each cut. It helps the knife slide through easily.

 

Mexican Wedding Cookies

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Mexican Wedding Cookies, Russian Tea Cakes, Snowballs. A cookie by so many names must be sweet.
Now, I usually need at least a chocolate chip or two in my cookies to feel like they are worth eating, but there are exceptions to every rule and sometimes you need to do things a little differently. And fancier. I would argue that these wedding cookies/tea cakes are fancier than your standard chocolate chip cookie and are therefore appropriate to bring to a party. Especially a taco party where you are bringing dessert, are trying very, very hard to stay on-theme, and are not ready to commence experimenting with gluten-free churros. Yes, these tasty little bombs will definitely do the trick in that scenario.
And as luck would have it, my gluten-free version of these guys are nearly indistinguishable from the original. It was meant to be.
Mexican Wedding Cookies
(makes about 36 cookies)
1 cup butter
1/2 cup powdered sugar
1 teaspoon vanilla
1 cup white rice flour*
3/4 cup +1 tablespoon almond flour*
1/4 cup +3 tablespoons tapioca flour*
3/4 teaspoon xanthan gum*
1/4 teaspoon salt
3/4 cup chopped pecans or walnuts
*If you want the non-gluten-free version, just replace the 3 flours and xanthan gum with 2 1/4 cups regular flour. Easy.
Heat oven to 350 degrees.
Cream butter in the bowl of a large stand mixer. Add sugar and mix well. Add vanilla. Mix.
Add flour(s), xanthan gum (if going with the GF version), and salt. Mix well. Add nuts and mix to combine.
Using your hands and about two teaspoons of dough at a time, roll dough into small balls and place on a parchment lined baking sheet. (Note, the smaller the balls, the more cookies you will have.) Bake 15 minutes.
Remove from oven and transfer to a cooling rack. Pour about a cup of powdered sugar into a shallow bowl. While still warm, roll cookies in powdered sugar, then place them carefully back on the rack. When cooled, roll them in the sugar a second time.
Hasta luego.