Gluten-Free Chocolate Madeleines

So here’s the thing, I’m not gluten-free.  I don’t know the first thing about gluten-free baking other than what I’ve read online and from some of the cooking blogs I follow.  All I know is that it’s pretty much the worst.  I brought up gluten-free baking to one of my very best friends (who happens to be gluten-free) whose reaction was to laugh quietly at me, and tell me something along the lines of, Welcome to Hell.

But I was determined.  Very determined.  I was determined because I know so many people who need to eat gluten-free and I want them to enjoy delicious things like madeleines and cookies and cakes and sweet things.  Of course it wasn’t easy.  I wanted to make the traditional madeleines, however I was out of lemons and frankly the idea of going to the store sounded worse than anything on the planet right then.  So I decided to go with chocolate instead.

The first recipe turned out… interesting.  And by interesting I mean my husband took one bite and was like oh hmm, mmm.  I asked him if he wanted more and suddenly he needed to do several errands.  So of course I tasted it myself, promptly went into the bathroom mirror and went full Gordon Ramsay on myself.

The batter came out kind of like fudgy brownies, but maybe even thicker.  And it was like swallowing a chocolate-flavored rock.  I knew it wasn’t going to be good the moment I tried to trowel the batter into the madeleine pan, but a small part of me hoped a little.  Of course that hope was dashed into fine powder the moment I pulled them from the oven.  At that point it was tempting to give up, it really was.  However I’m not that kind of baker.  So I rearranged some of the ingredients, adjusted some of the steps, and viola!

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They were not only edible but also–if I do say so myself– delicious.  They’re gluten-free so of course they’re not exactly like madeleines.  A little more dry than their counterpart, which honestly will be solved if you heathens eat them PROPERLY by dunking them into a hot beverage *side-eyes all of you* but they are by no means crumbly nor do they feel like you just took a mouthful of the Sahara.

Dipping them in chocolate also provides another pop of flavor and a little more moisture to the cake, so it’s a step you don’t have to follow, but I recommend it anyway.

So without further ado, here’s the chocolate madeleine recipe.

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Ingredients:

1/4- cup all purpose gluten-free flour blend

1/4- cup dutch processed, unsweetened cocoa powder

1/8- tsp xanthan gum

6- tbsp butter (melted and cooled, but still liquid)

1/3- cup sugar

1- full egg

2- egg yolks

1- tsp vanilla

 

Ingredients for chocolate coating-

2/3- cup butter

1- cup semi-sweet chocolate chips

 

Prepare your mixer with the whisk attachment, and in a metal bowl, combine the egg, egg yolks, and sugar, and set mixer to medium.  Whip eggs and sugar for about ten full minutes, or until the mixture reaches the ribbon stage.

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Continue mixing until just before stiff peaks start to form.  You want it super airy, almost meringue but not quite.  Since you’re doing this gluten-free, this allows the batter to be slightly more airy than a typical madeleine which will help in retaining that traditional madeleine texture, and avoid having your cakes come out crumbly and dry.

Set batter aside, and in a separate bowl, combine the gluten free flour and xanthan gum.  Give a good stir to fully incorporate.  Sift in the cocoa and with a fork give a good stir until the flour and chocolate are fully mixed.

Add the vanilla to the butter, testing to make sure the butter is at room temperature.  No hotter, or it’ll affect the egg and sugar batter.  Once the butter is cool enough, with a rubber spatula, slowly incorporate the butter into the egg and sugar mixture, folding gently until completely combined.  Then, one tablespoon at a time, gently fold in the chocolate.  Make sure you’re stirring very gently so you don’t lose any of the airy texture of the batter.

Once the batter is fully combined, prep your madeleine pan with a little bit of butter and flour, and carefully spoon batter into the molds.

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Let set in the fridge for at least one hour, or up to three.  Once the batter is set, preheat your oven to 375F.  While the oven is heating, let the madeleine pan rest on the counter.  Bake for about 8 minutes, and then remove immediately to cooling rack.

While the madeleines are cooling, prepare your chocolate.  In a sauce pan or in a microwave safe bowl, combine the chocolate chips and butter.  In the microwave, heat thirty seconds at a time, giving a good stir after each round, until fully melted and combined.  If you’re using the stove-top, heat on medium, stirring until chocolate chips and butter are fully melted and combined.

Once that’s finished, dip the madelienes into the chocolate so half the cookie is coated, and let sit on the cooling rack until the chocolate hardens.  If you like, sprinkle with confectioner’s sugar for another pop of sweet, or just eat as is.

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If you want to try these delectable treats, and would like them shipped directly to your home, please visit my etsy shop where you can purchase one dozen of these tasty little teacakes!  (And you can try their gluten-y counterpart as well)

 

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Oatmeal Butterscotch Chocolate Chip Cookies

So the other day one of my favorite cousins pointed out that oatmeal cookies are only sold in stores with raisins.  Raisins!  Raisin oatmeal cookies are the devil, okay?  The devil.  Because you think they’re chocolate chips and they never are and then you need therapy for two years!

Or you know, you become a baker so kitchen travesties like that never happen again and you soon begin to trust people (though you’re never the same, are you?).  Plus oatmeal cookie dough is one of my favorite things ever and any excuse to shove it in my face and I’ll take it!  Another thing I love almost as much as the dough are butterscotch chips.  I’m not a huge butterscotch fan in general but there’s something about it in chip form which makes me all tingly inside.  I also don’t like cinnamon in my cookies.  It’s my favorite spice of all time but in my cookies just… just no.  Step away from the cookies Mr. Ceylon.  You’re not wanted here.

Anyway so that prompted me to make up this blog, and also encouraged me to get baking again since it’s been a while and I need to get my behind in gear to get this etsy shop started.  Honestly having whoopie pies and fudge on there isn’t exactly screaming, BUY ALL MY ITEMS, yanno?

So without further ado, here are the cookies.

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First step we need our ingredients and our handy dandy…

Goddamn it Steve, no.  No notebook.  We’ve talked about this.  *sob*  I miss you Steve.  I miss you

We need our handy dandy… MIXER.  And the rest of this stuff too.

IMAG3237Ingredients:

3- sticks butter (1 1/2 cups) room temperature

1- cup granulated sugar

1 1/3- cup dark brown sugar

2- eggs room temperature

1- tbsp vanilla

3- cups flour (I use cake or bread flour for my cookies, but you can also use all purpose)

1 1/2- cup oats

1- tsp baking soda

1- tsp baking powder

1/2- tsp salt

1/2- cup butterscotch chips

1- cup semi-sweet chocolate chips

Start by preheating your oven to 350F.  In your stand mixer, add in the butter (which yeah okay I know it’s a lot but it’s necessary.  You can substitute coconut oil if you like, or even go half and half.  If you do this, keep all your ingredients AND your mixing bowl cold).  Cream together butter, sugar, and brown sugar.  Beat for about 2 minutes or until very fluffy.  Like a fluffy little cloud.  (remember to scrape the sides)

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Next add in the vanilla and combine for a few seconds.  Then add in eggs one at a time, beating thoroughly until fully mixed.  Turn off your mixer and in a separate bowl, combine half the flour with the baking soda, baking powder, and salt and give a good whisk.  With your rubber spatula, gently mix in the flour mixture and stir until combined.  Add in the remaining flour, folding over and stirring gently until combined.

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Add in the oats, folding gently until the oats are fully incorporated into the dough.  This requires a lot of muscle, which is why I recommend doing this by hand.  Especially if your mixer is made of failure and sorrow like mine.

Once this is done, add in the chips and give a good couple stirs until you have some sort of chips in every bite.  Or you know, a little bit of dough with your chips.

IMAG3242Line a baking pan with non-stick foil or parchment paper.  Now, at this point you can refrigerate your dough (which I recommend especially if you’re using coconut oil) for about thirty minutes.  It helps if you want taller, more rotund cookies.  If you’re like me and you don’t care, then quickly take your obligatory eating cookie dough selfie, and then start spooning.

10639720_10203535192352772_8749078550222618875_nUsing a tea spoon, (or tablespoon, who are we kidding here, who wants tiny baby cookies, amirite?) spoon out about one dozen per pan and place into the oven for about 9-10 minutes, or until golden brown on the bottom.

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Once finished, let sit on a cooling rack for as long as you can stand it (so in my case about 5 seconds before I have molten-lava-hot cookie and melted chips running down my gullet) and then serve.  Cookies keep well wrapped tightly in plastic, in an airtight container, or you can even freeze them if you have the willpower to save them.

This batch makes about three dozen medium sized cookies, more or less if you’re going larger or smaller.  Remember to reduce your baking time by about a minute if you’re going smaller than this.  Otherwise… enjoy!

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Buy these HERE on etsy!