Have you ever heard of hot chocolate cookies or Mexican chocolate cookies? Well, these chili chocolate cookies are similar to those, yet way better in my opinion. They bring together the heat of chili with the richness of dark chocolate. You need to use at least 70% dark chocolate, otherwise the balance is off. Okay, let’s get baking!
1 1/3 cups gluten free flour
1 teaspoon baking soda
1/4 teaspoon of salt
1/2 teaspoon of both cinnamon and chili powder
3/4 cup coco mix
1/3 cup butter
1/4 cup sugar
1 tablespoon of vanilla
1/4 cup coconut oil
1/3 cup dark chocolate
First, gather all of your ingredients. Mix together the first 5 ingredients. Sift them well. Then, melt the butter and coconut oil. Mix well and add in the coco, vanilla and the egg. Then, add in the sugar to the butter mixture. Lastly, mix the dry into the wet. Stir well until all combined and mix in the chocolate shavings last.
Roll into a log and cover with plastic. Set in the fridge for at least 2 hours.
Once your dough as set, slice into 1/4 inch pieces and bake for 15-18 minutes at 350 degrees.
Dust the finished cookies with powered sugar or coco power – or both!
Done! Time to eat up.
I find these cookies so addictive – they offer a nice richness of flavour without being overly sweet. Be careful though, that dark chocolate is rich!
Cookie time! Time for snickerdoodles. Bonus part, they’re gluten free. One of the tricks to snickerdoodles is the browning of the butter. It takes time and patience, so free your self of responsibilities and head on over to the stove and get baking!
2 1/2 cups of gluten free flour
1 teaspoon of baking soda
2 teaspoons of cream of tartar
1/2 teaspoon of cinnamon
dash of salt
1 cup of slated butter
1 1/4 cup of brown sugar
1/2 cup of white sugar
tablespoon of yogurt
1 large eggs and 1 yoke
tablespoon of vanilla
Gather all of your ingredients.
In a large skillet melt the butter on low-medium until it’s nutty and brown. Don’t leave it, you need to keep whisking it so it doesn’t burn.
Then, add in the sugars and remove from the heat. Whisk in the eggs, vanilla and yogurt. Then add in all the dry – keep whisking until it’s all combined.
Roll into a large ball and chill for 6 hours, or overnight.
Once the dough has been chilled roll the dough into 1 inch balls and roll them in a mix of cinnamon and sugar (ratio 1:2). Set the oven to 350 degrees.
Bake for 10 minutes – then let them cool for at least 10 before you eat them. They’ll be soft and chewy, totally yummy.
These are some of my favourite cookies. Gluten free snickerdoodles – so tasty!
Grab a cup of tea and enjoy a cookie – stay warm, it’s cold out there! Thanks for visiting and I’ll see you soon.
It’s time for dip – tzatziki dip that is! This refreshing, healthy, and easy dip is the perfect afternoon snack. I eat it with more cucumbers and my husband likes it with naan, not pita, don’t get the two confused! Okay, let’s get this recipe underway!
1 1/2 cups of Greek yogurt
tablespoon of minced garlic
1 1/2 tablespoons of fresh dill
salt and pepper
First, you’ll need to wash and peel your cucumber. I also deseed it – that cuts down on the excess water. Once your cucumber is grated, squeeze out the excess moisture. Then, mix all the ingredients together.
Be sure you chop the dill thinly, yet don’t bruise the herb. Using a sharp knife will help.
Chill for a couple of hours and then eat up!
This dip is good on so many things. I even eat it on chicken burgers! Tasty and creamy. The best part is the garlic and dill transform this otherwise seemingly sweet item, yogurt, into a savoury dish. Try it!
Thanks for visiting and I hope you’re enjoying 2018 thus far! See you again soon.