Chilly Bakes Gluten Free

Hi Bakers,Why do you need another chocolate chip cookie recipe? The classic is the perfect cookie, but if you want something a little richer, a bit bougier with some layers of flavor, you really need to try this version. I wasn’t prepared for how much I loved it. The sea salt with rich buttery toffee, espresso, and chocolate is to die for and something you need to try at least once. I ended up, adding one more egg yolk that you don't see or hear on camera, use the amounts listed in the recipe. Please make them and let me know if you crowned a new cookie king in your life. Enjoy! ~CarolynPS Here is the toffee recipe link if you want to make some instead of buying it. https://www.chillybakesglutenfree.com/english-toffee/Gluten-Free Espresso Toffee Chocolate Chip CookiesMakes ~20 cookiesDry2 1/3 cups Cup4Cup multipurpose flour1 tablespoon Oat Flour1 tablespoon instant espresso powder (use 1.5-2 if you want a strong espresso flavor)1 teaspoon Koda Farms Sweet rice flour½ teaspoon baking soda½ teaspoon salt¼ teaspoon xanthan gumWet12 tablespoons (1½ sticks) of butter, melted and cooled1 cup packed brown sugar ½ cup granulated sugar1  large egg3  large egg yolks 1 teaspoon vanilla extract1 teaspoon yellow sweet potato, cooked and mashed well1 1/2 cups semi-sweet chocolate chips (if you use oversized chips, as I did you only need 1 cup)1/2 cup English toffee chunks*Optional: large grain sea salt crystals to top cookies withIn a medium-sized bowl, whisk together flour, oat flour, espresso powder, rice flour, baking soda, salt, and xanthan gum. Set aside.In a microwave-safe bowl, melt the butter. Stir in granulated and brown sugar. Next, thoroughly mix in the sweet potato and smash any lumps completely with a rubber spatula. If the mixture is hot, let it cool a bit and then add the eggs, egg yolks, and vanilla. Mix well and scrape down the sides of the bowl as needed.Add the dry ingredients to the butter mixture and mix for a few minutes until the dough comes together. Stir in chocolate chips and toffee. Scoop the dough into ~2 tablespoon-sized portions and refrigerate the dough for at least two hours or overnight.**Preheat the oven to 350 degrees. Make sure the rack is in the center position. Space cookies a few inches apart to make room for spreading. Bake for about 13-18 minutes or until cookies are crisped on the edges but still soft in the center. Let sit for 5 minutes on the sheet, then move to a rack to cool completely. Store in the fridge for up to a week. Enjoy!*I made the toffee, but you can add pieces of a ready-made toffee bar instead.**If you freeze the dough, let it sit out for 30 minutes before baking.

Hi Bakers, Should you make your own seeded crackers, or is it a waste of time? I get so mad eating expensive and tasteless gluten-free crackers, so I decided to try making them myself…but was it worth it??I would 100% make these again; my only complaint is that I wanted them to be crisper. I loved the simple way they came together and the healthful ingredients in them. The pumpkin and pumpkin spice with seeds and dried cranberries were festive and delicious. These crackers are a beautiful gluten-free addition to any winter table. Thinking of trying them? Here are my thoughts to help you decide. PS: After writing this, I’m heading downstairs to make another batch right now! Enjoy! CarolynPros:prettytaste goodeasy to makefree of gluten, dairy, egg, grainsfull of fiber and nutritiousCons:long bake time (more like drying)not as crisp as I hopedGluten-Free Pumpkin Cranberry Holiday Seed CrackersModified from Tasty, Thrifty, Timely’s Recipe for Seeded CrackersMakes two 10” x 15” sheets of crackers (to be broken apart)Dry Ingredients1/4 cup blanched almond flour1/2 cup golden flax seeds, ground1/4 cup black chia seeds1/3 cup raw shelled pumpkin seeds1/3 cup finely chopped dried cranberries1/4 teaspoon pumpkin pie spice1/8 teaspoon saltWet Ingredients3/4 cup water1/4 cup pumpkin puree1 1/2 tablespoons maple syrupPreheat the oven to 275F. In a large bowl, whisk together the dry ingredients and set aside. Mix wet ingredients in a small bowl. Pour wet ingredients over the dry and mix thoroughly, making sure there are no dry spots. You may need to scrape the bowl with a spatula to get everything combined. Smooth the surface of the dough and let it hydrate for 15 minutes. Divide the dough in half and spread it onto a sheet of parchment paper. Make the dough into a flat rectangle as thin as possible. I like to cover the dough with another sheet of parchment** and roll it out. Remove the top sheet of parchment and smooth the top of the dough if needed. Sprinkle with salt if desired. Bake for about 2o minutes and then rotate the pans in the oven. Continue cooking for another 20 minutes or until the crackers are browned at the edges and dry to the touch. Cool in the oven to dry them out even more. Break cooled crackers into pieces. Store in an airtight container for up to a week. Want to try the dip I made too? Easy Hot Honey Dip: Take a block of whipped and softened cream cheese (or dairy-free) and top it with 1 tablespoon of Trader Joe’s Chili Onion Crunch (or other chili oil) mixed with 3 tablespoons of honey. Garnish with some cranberries, rosemary, and a bunch of your seeded crackers too.**Parchment paper is essential; without it, the dough sticks to the rolling pin and is hard to get thin enough to crisp.

Hi Bakers,My son and his girlfriend went to the Farmer’s Market and brought back a beautiful pumpkin roll cake. It looked so good, I thought why haven’t I made one?? Oh yes, I remember I was terrified to try and roll a cake in a cylinder. I’m not sure if I got brave or just desperate to have a bite of this cake! This is my first attempt at making it and revising the recipe to be gluten-free too. Make this cake if you love a moist, sweet pumpkin cake with lots of rich cream cheese and butter icing. I would 100% make this cake again because it’s so tasty, quick to mix together, and pretty forgiving too! Enjoy~CarolynTips Before Baking:Don’t use two sheets of parchment paper; the cake cracked at the seamSpread the cake batter evenly in the pan so it bakes Roll the cake slowly while hot and  cool seam side down on a rackfrost cake all the way to the edges Keep the frosted cake tightly wrapped in plastic while coolingNeeded Equipment:jelly roll pan, 10”x 15”parchment paper large enough to cover the bottom of the panFoil or plastic wrap  (best)Optional Equipment:small offset spatula (helps smooth batter in an even layerGluten-Free Pumpkin Roll with Cream Cheese Butter IcingModified for gluten-free from Tastes Better From Scratch’s RecipeDry Ingredients3/4 cup Cup4Cup Brand Multipurpose Flour (original blend with milk powder**)1/2 teaspoon sweet rice flour1/2 teaspoon baking soda1/2 teaspoon cinnamon1/2 teaspoon ginger1/4 teaspoon allspice1/8 teaspoon clovesWet Ingredients3 large eggs1 cup granulated sugar2/3 cup pumpkin puree (Libby’s preferred)1 teaspoon vanilla extractCream Cheese Icing3 tablespoons butter, softened1 8-ounce block of cream cheese, softened1 cup powdered sugar1 teaspoon vanilla extract.Preheat the oven to 350°F. Grease a 10”x 15” jelly-roll pan and line with parchment paper. Press the paper into the pan so it sticks in place, and then, grease the top of the paper too.Whisk the dry ingredients together in a medium-sized bowl and set aside. Mix the wet ingredients in a large bowl and then add the dry and stirring just until mixed. Pour the batter into the prepared pan and smooth the top evenly to the edges. Bake for 11-14 minutes or until the top of the cake springs back. You can also use a toothpick; cake is done when the toothpick comes clean. Remove from the oven and place the pan on a heat-proof surface. Gently remove the cake from the jelly-roll pan and slide it onto a flat surface. You may have to cut around a few of the edges to free it. Starting with the short edge, slowly the cake with the parchment into a tight cylinder and secure by placing edge side down on a rack until completely cool.Combine the icing ingredients together while the cake is cooling.  Beat butter and cream cheese together with a mixer until smooth. Next, mix in the sugar and vanilla extract. Scrape down the bowl and mix until totally combined. Gently unroll the cake and frost the entire cake gently with a spoon or offset spatula. Try to get as even a layer as possible.  Re-roll the frosted cake and wrap tightly in plastic wrap or foil until chilled for at least 1 hour. Plate the cake by unrolling and dusting liberally with powdered sugar. Slice gently with a serrated knife and enjoy. Cake keeps well wrapped for up to 3 days. Enjoy!** If you have trouble finding this flour in stores, check online. I buy mine on Amazon.

Hi Bakers,Not quite ready for Fall and all things pumpkin spice?? Get one last taste of summer in this classic dessert remixed. If you love coconut and pineapple, this might be the recipe for you! Just because you don’t normally put it in a shortcake doesn’t mean you shouldn’t!…and I put this to the test, adding lime-infused pineapple instead of strawberry with gluten-free coconut shortcakes. Try this if you want sweet, limey pineapple with lots of whipped cream over tender and buttery shortcakes. Get the taste of a pina colada in every bite. Enjoy! ~CarolynGluten-Free Coconut Pineapple ShortcakesDRYMakes nine 3” shortcakes2 cups Cup4Cup Multipurpose Flour*1/2 cup finely shredded coconut, chopped fine1 teaspoon Koda Farms Sweet Rice Flour1/2 teaspoon salt1 1/2 teaspoons baking powder1/2 teaspoon baking soda4 tablespoons granulated sugar1/2 cup cold butter, cut into chunksWET1 large egg2 tablespoons unsweetened applesauce2/3 cup full-fat coconut milk, stirred1 tablespoon fresh lime juice1/4 teaspoon lime zestFilling1 tablespoon fresh lemon juice5 cups freshly cut pineapple in small chunks1 tablespoon granulated sugar (Optional)Topping1 pint heavy whipping cream1/4 teaspoon vanilla extract1-2 tablespoons powdered sugarOptional: cream and sugar to brush on top before baking shortcakesPreheat the oven to 400°F and place the rack in the middle position. In a large mixing bowl, whisk together flour, coconut, salt, baking powder, baking soda, and sugar. Add the cold butter and cut it into the dry mixture until it resembles crumbs and only a few larger bits of butter remain. Place the bowl in the refrigerator.In a medium bowl, combine the egg, applesauce, coconut milk, zest, and lime juice. Pour the wet ingredients slowly into the dry ingredients, adding just enough to form a thick dough that is sticky but can still be rolled out into shapes. You may have some of the wet left over. The dough will be very soft, but it can be shaped with a bit of care. Scrape the dough out onto a floured counter and pat it into a large circle. The height of the dough should be about 3/4 inches tall. Cut into shapes using a cookie cutter, I used one about 3 inches wide. Re-roll the dough scraps and cut out as many shortcakes as you can. Repeat until you don’t have any dough. This recipe makes ~9 shortcakes. Place the shortcakes on a parchment-lined cookie sheet and brush with cream. Sprinkle with sugar if desired. Shortcakes will brown much better if you brush them with cream. Bake for 10-14 minutes or until browned on top and firm in the middle. Cool on a rack.Wash and slice 4-5 cups of fresh pineapple into small chunks, and add 1 tablespoon of granulated sugar if desired. Stir to combine. Set aside.Whip chilled heavy cream in a high-sided bowl with a 1/4 teaspoon of vanilla extract and 1-2 tablespoons of powdered sugar. Whip until it forms stiff peaks.Assemble shortcakes by cutting them in half and spooning pineapple on the base, top with whipped cream, and garnish with mint if desired. Eat immediately!Vegan variation:-Use another gluten-free flour blend that does not contain milk powder. I like Cup4Cup Ancient grains flour for a heartier taste, or any gluten-free King Arthur Flour-Use non-dairy butter, I like Miyoko’s brand in the stick, not the tub-Use egg-substitute or about 31/4 T more milk in place of an egg*Check the ingredient list of this flour blend (it contains milk powder) for possible allergens so you can bake safely!

Hi Bakers,Want a cake with so many peaches it might just be a serving of fruit? Well, not quite, but it’s a delicious breakfast anyway! Make this gluten-free bake if you want a hearty, moist cake that’s lightly sweet, packed with peaches, and lots of streusel too. I love that it’s sweet enough to feel like a treat but not so sweet that I feel like I shouldn’t have a slice in the morning. This is the perfect companion to a nice cup of tea or coffee. My one complaint about this is that it takes a LONG time to bake. I expected about an hour, but it was closer to 1.5 hours… I still feel like it’s worth making, but factor in time for a long bake. If you can’t find peaches, nectarines work just as well and often have better flavor. I hope you try this one and enjoy savoring a slice before you start your day! ~CarolynGluten-Free Peach Streusel Breakfast CakeMakes one 8”x8” cakeStreusel Topping3/4 cup Cup4Cup gluten-free multipurpose flour1/4 cup blanched almond flour2 teaspoons sweet rice flour1/4 cup light brown sugar, packed1/4 teaspoon salt3 tablespoons melted butter1 teaspoon each ground ginger and cardamomDry ingredients1 3/4 cups Cup4Cup Multipurpose Flour (original blend that contains milk powder)1/4 cup blanched almond flour or Cup4Cup flour if you can’t have nuts1 teaspoon sweet rice flour2 teaspoons baking powder1/2 teaspoon saltWet1/2 cup butter, softened1 cup granulated sugar1 large egg + 1 large egg yolk1/4 cup 1/2&1/21/4 cup unsweetened applesauce1/2 teaspoon vanilla1/4 teaspoon almond extract2 cups fresh peaches or nectarines, cut into 1/2” piecesOptional garnishpowdered sugarthinly sliced peachesmint or lavender sprigPreheat the oven to 350°F. Line a baking dish with parchment paper. In a small bowl, whisk together streusel ingredients except for the butter. Cut the butter into the mixture until it resembles bread crumbs and has no large chunks. Set aside.In a medium-sized bowl, whisk together the dry ingredients and set aside. In a large bowl, cream together butter and sugar until well mixed. Add half the dry mixture to the butter and sugar. Mix egg, yolk, 1/2 & 1/2, applesauce, almond extract, and vanilla together in a small bowl. Add the egg mixture to the butter mixture. Next, mix in the remaining flour mixture until just combined. Gently stir in the peaches. The batter will be very thick. Scoop and fill the baking pan with half the batter and smooth out the top. Sprinkle half the streusel on top and then add the rest of the batter. Smooth into the corners and sprinkle with the remaining streusel. Press in a bit with a knife. Top the cake with some thin peach slices in a pretty pattern. Bake for about 45 minutes and then check your cake for doneness. Bake until a skewer inserted into the center of the cake comes out with just a few crumbs on it. For this bake, my cake took one and a half hours, which is crazy long! I have no explanation as to why this version of cake took much longer than usual. Let cool for about 10 minutes. Sprinkle with a light dusting of powdered sugar. If you are eating the cake right away, I recommend adding some fresh-cut peaches on top. Warning! Do not store the cake with fresh sliced fruit on top, or it will get soggy. Enjoy!

Hi Bakers, If you love lemon, you owe it to yourself to make these bars! Incredibly lemony with a buttery, poppy seed-studded crust, this is something you can’t find anywhere gluten-free, so learn to make it yourself! You can do it, and I guarantee you already have the skills. Pressing dough into a pan and using a mixer are pretty basic ….You’ve got this, and I’m here to show you how. This makes a large pan, and the bars freeze well. Eat them frozen for a chewier version that may be even better than room temperature. Enjoy ~CarolynGluten-Free Lemon Poppy Seed BarsMakes one 9x13” panDry Ingredients1 3/4 cups Cup4Cup Multipurpose gluten-free Flour (Original Blend with milk powder)1/4 cup almond flour, blanched1 teaspoon sweet rice flour1/2 cup powdered sugar3/4 -1 tablespoon poppyseeds14 tablespoons butter, softened (1 cup minus 2 tablespoons)Wet Ingredients3 teaspoons lemon zest*6 tablespoons fresh lemon juice4 large eggs1 large egg yolk2 1/2 cups granulated sugar2 1/2 tablespoons Cup4Cup Multipurpose gluten-free flour ( Original formula with milk powder)3/4 teaspoon baking powder3/4 teaspoon saltPreheat the oven to 350°F and place the rack in the middle position. Grease or line a 9” x 13” pan and set aside.In a large bowl, whisk together the flours and powdered sugar. Using a hand mixer or pastry blender, thoroughly mix in butter until it makes large soft crumbs. Press the mixture into the bottom of the pan and 1/2”-3/4“ up the sides. If the dough is sticky, you can either chill it for 10 minutes before pressing or press it into place with a sheet of parchment or wax paper. Try to get the same thickness of dough in the pan to ensure even baking. Bake for about 20 minutes or until the crust is lightly brown. Cool for 10 minutes.While the crust is cooling, start making the filling. Using a large bowl, beat together the eggs, yolk, and sugar. Next, whisk in the juice and zest. Sprinkle in the flour, baking powder, and salt, and mix another minute or until well combined. Scrape the sides and bottom of the bowl and mix again. The filling will be a light yellow color and smell divine. Pour it into the cooled crust. Bake for about 20 minutes. Rotate the pan in the oven and continue cooking for about 20 more minutes or until the bars are done. If the bars are browning a lot and not done, gently cover them with foil until the cooking is complete. To test for doneness, insert a knife into the center and when it has thickened filling on it, it is done. It will still be jiggly in the middle, and don’t want your knife to come clean! The top of the bars will be well browned. Take the bars out of the oven and cool for 15 minutes. Then, dust with a thick layer of powdered sugar. Run a knife around the edge to keep them from sticking to the pan. Let the bars cool completely and chill. Cut into squares, hide from family if needed, and enjoy! If you chill or freeze the bars, the lemon flavor is even more intense. *if you don’t have a zester, you can use the fine side of a cheese grater.

Hi Bakers, This might be the best scone you ever had. It’s buttery and tender with a zesty orange flavor and sweet tiny currants in every bite. The easy recipe that takes minutes to mix and only 15 to bake. This is one of my favorite scones to eat and share. Try this for your next Sunday brunch or when you want something flakey and delicious with your cup of coffee. Enjoy~CarolynGluten-Free Orange Currant SconesMakes twelve 2” sconesDRY2 cups Cup4Cup Multipurpose Flour1/2 cup blanched almond flour 1 teaspoon Koda Farms Sweet Rice flour1/2 teaspoon salt1 1/2 teaspoons baking powder1/2 teaspoon baking soda4 tablespoons granulated sugar1/2 cup cold butter, cut into chunks2 teaspoons orange zestWET1 large egg2 tablespoons unsweetened applesauce1/2 cup buttermilk1/4 cup fresh orange juice1/2 cup dried currants, cherries or cranberriesOptional: cream or egg wash for brushing the tops, large grain sugarPreheat the oven to 400F and place the rack in the middle position. In a large mixing bowl, whisk together the flours, salt, baking powder, baking soda, and sugar. Add the cold butter and cut into the dry mixture until it resembles crumbs with a few larger bits of butter remaining. Stir in the orange zest. In a medium-sized bowl, whisk the wet ingredients together leaving out the dried fruit. Add the wet ingredients to the dry and stir until almost combined. Add the currants and continue stirring until just mixed. The dough will be soft but it can be shaped with a bit of care. Scrape the dough onto a lightly floured counter and pat it into a circle. The height of the dough should be about 3/4 inch tall. Cut the scones with a 2" cutter and them on a lined cookie sheet. Next, brush with egg wash and sprinkle with sugar. The scones will brown better with an egg wash. Bake for about 10-14 minutes or until browned on top and firm in the middle. Cool on a rack and enjoy:)  

Hi Bakers, This dessert failed…sort of. Creme brûlée without a torch?…Not so simple! I wanted to try both sugar and toffee as the topping in case people didn’t want to make the toffee. Regular sugar didn’t caramelize under the broiler and completely heated the custard. Thankfully, the toffee bits melted quickly and were amazing. Espresso Toffee Creme Brûlée is naturally gluten-free and easy to make. The combination of toffee and custard is phenomenal and something you can’t get in a restaurant. I used milk and cream for a lighter custard, but if you want something richer, reduce the amount of milk to 1/4 cup and increase the heavy cream amount to 2 3/4 cups. Sorry, this video was a hot mess but it was a good experiment in making something I had never tried before! Enjoy ~Carolyn Note; Ramekin size stated wrong on the video but the correct size is listed in recipe!  Espresso Toffee Creme Brulée  makes 6 ramekins 3.5” x 1.5” 2 1/2 cups heavy cream 1/2 cup whole milk 1 1/2 tablespoons instant espresso powder 5  large egg yolks  1/2 cup granulated sugar 1/2 teaspoon vanilla extract pinch of salt Garnish whipped cream toffee bits Preheat oven to 300F and place rack in the middle position. Line a 9” x13” baking pan with a small towel and place greased ramekins on top of it. Set aside. Whisk together egg yolks, sugar and vanilla in a small bowl and set aside. In a heavy saucepan, stir together cream, milk, espresso and salt. Heat  and stir milk mixture until bubbling but not boiling. Slowly add a cup of hot milk mixture to the egg yolks while whisking. Pour egg yolk milk mixture through a fine mesh strainer into saucepan with remaining milk. Whisk together well. Ladle into prepared ramekins. Add 1 1/2 inches of warm water to baking pan containing ramekins being careful not to get water into them them. Carefully place pan into the oven and bake for about 40-50 minutes or until just set but still jiggling in the middle. Remove from water containing pan and let cool to room temperature. Cool overnight in the fridge or at least a few hours. Prepare toffee topping with recipe below or buy plan toffee to use as topping. Toffee Topping 1/2 cup butter 1/2 cup granulated sugar 2 tablespoons water 1/2 teaspoon vanilla extract Combine all ingredients except vanilla in a heavy saucepan. Cook over medium-high heat while stirring until mixture reaches 305F or hard crack stage. You can measure with a candy thermometer or other favorite method. I like to drop some into cold water and if it’s hard and shatters when you bite it, that’s hard crack. Remove from the heat and stir in vanilla extract. Pour onto a silicone mat or marble slab. Cool and break into chunks saving some for garnish. Chop toffee with a large knife into small pieces to cover brûlée and broil as topping. How to broil toffee topping Set the oven to low broil and place rack in the top position. Add chopped toffee to cover about 1 tablespoon per ramekin. Broil for a few minutes or until toffee melts but doesn’t brown. Add a sprinkle of large grain salt and serve immediately. If  melting takes more than a few minutes in your oven, chill to reset the brûlée and toffee for 10 minutes. Garnish with whipped cream and chopped toffee bits right before serving. Do not broil toffee topping and leave overnight, the toffee top starts to get soft and butter that was melted gets solid and not in a good way.

HI Bakers, This is a great hand waffle.  If you want a regular waffle this isn’t it…These gluten-free Pumpkin Liege waffles are made from a yeast dough studded with lots of pearl sugar bits which makes them sweet enough to eat plain. There is pumpkin in the dough too but honestly you can’t really taste it. Expect a sweet yeasty waffle that’s a perfect grab and go treat. They make the perfect brunch buffet dish because they’re easy to make ahead and delicious at room temperature. I hope you try these fun and tasty waffles that keep you reaching for just one more! Enjoy! ~Carolyn Gluten-Free Pumpkin Liege Waffles  Modified from Bountiful Kitchen’s recipe Yeast solution 3/4 cup warm milk 1 packet instant yeast Wet 1 teaspoon psyllium husk powder soaked in 1/4 cup water to form a gel 2 large eggs 1/3 cup + 2 tablespoons pumpkin puree 2 teaspoons vanilla extract 10 tablespoons melted butter (plus more to grease waffle iron) Dry 3 cups Cup4Cup gluten-free Multipurpose Flour 1/2 cup blanched almond flour 2 tablespoons light brown sugar 3/4 teaspoon salt 1/4 teaspoon baking powder 6 ounces Belgian pearl sugar** Combine the yeast and warm milk by whisking together. Set aside and let it get foamy. In a very small bowl, stir psyllium husk powder and water together and let this sit until a gel forms. Whisk together dry ingredient making sure the sugar is well distributed. In a medium bowl, stir together wet ingredients (including psyllium get) and yeast. Add the combined dry ingredients and stir well. Make sure the gel mixes in completely. Stir in the pearl sugar and form into 12 patties. Let rise on a warm greased cookie sheet or parchment until doubled in size. Heat up the waffle iron. Grease the iron liberally with butter and put one of the patties in the center. Cook according to the waffle iron directions. Let cool on a wire rack and continue cooking the rest of the dough. Serve with a powdered sugar dusting and some fresh fruit or your favorite. Store in the fridge for up to 3 days and reheat before eating. ** I ordered mine online

Hi Bakers,  These vanilla cupcakes are the best I’ve ever eaten. You know the bakes that you want to hide a few to make sure you get to eat more than one? This is that kind of dessert. They are moist with the perfect amount of vanilla flavor and soft crumb. I love the deep, rich caramel icing slathered on top with an extra drizzle of real caramel syrup. They are decadent and amazingly gluten-free. You will need a napkin or two to eat these but it will be a mess well worth eating. Enjoy ~Carolyn Vanilla Bean Cupcakes with Browned Butter Caramel Icing Makes 12 cupcakes  Caramel syrup 1 cup granulated sugar pinch of salt 1/2 teaspoon vanilla 3/4 cup water Vanilla Bean Cupcakes Dry 1 1/4 cups Cup4Cup Multipurpose flour 1/4 cup blanched almond flour 1/2 teaspoon sweet rice flour 1/4 teaspoon salt 1/2 tablespoon baking powder pinch baking soda Wet 1/2 cup butter, softened 1 cup minus 2 tablespoons granulated sugar 1 large egg plus one egg yolk 1/2 teaspoon vanilla extract 1 teaspoon vanilla bean paste or extract 1/4 cup unsweetened apple sauce 1/4 cup buttermilk 3 tablespoons milk Browned Butter Caramel Icing 3 cups powdered sugar 1/2 cup browned butter 1 teaspoon vanilla extract 1.5 tablespoons caramel syrup ~2 tablespoons milk Caramel  Prepare the caramel syrup by heating sugar in a flat non-stick skillet over medium heat. When the sugar starts to melt, use a heatproof spatula and stir gently to mix the unmelted sugar into the melted and keep it from burning. If sugar clumps onto the spatula, scrape it off and let it melt into the rest of the caramel. Continue heating and gently mixing until all the sugar is melted and the caramel is dark amber-colored. Remove from the heat and add salt and vanilla. Gradually add the water and return to the heat. Boil gently while stirring until the syrup is smooth. You want the thickness of pancake syrup, so continue cooking if the syrup is too thin. Remove from the heat and cool before using. You can make this the day before you bake the cupcakes, but keep it at room temperature so you can drizzle it. Store for a longer period in a lidded jar in the fridge for up to two weeks. Cupcakes Preheat the oven to 350F and set the rack to the middle position of the oven. Grease or line the cupcake pan. In a medium-sized bowl, whisk together dry ingredients and set aside. În a large mixing bowl, beat butter and sugar until well creamed. Add the egg, egg yolk and beat well. Add the vanilla, applesauce and milks beating and scraping after adding. Next, beat in the dry ingredients until just mixed. Scoop cupcakes into pan to fill 3/4 of the way from the top. Bake in the oven for about 15-20 minutes or until cupcakes spring back when touched in the middle. Cool completely.  Browned Butter Caramel Icing Once the cupcakes are cool, prepare the icing. Heat the butter in a saucepan over medium-high heat while stirring. The butter will melt, foam up, and then start browning. Continue cooking until you see golden brown milk solids at the bottom of the pan. Immediately remove from the heat. The icing is easier to mix if you cool the browned butter first, but you can use it right away too but you will need to mix it a bit longer. Add the powdered sugar, vanilla and beat well. The icing will be crumbly at this point. Add caramel and beat in. Next, add milk one tablespoon at a time until icing comes together and is smooth and creamy. Frost cupcakes immediately since the icing will firm up as it sits. Drizzle with a bit of caramel syrup right before eating.

Hi Bakers! Grab a mug of tea and a warm, buttery cinnamon-sugar-covered apple cider donut. Take a big bite and savor the sweet apple flavor with a crunchy sugar exterior. If you bake anything this Fall, make these iconic donuts! They’ll bring a smile to your face and you’ll be glad it’s apple season! Concentrated cider in the dough makes these treats smell and taste divine. Don’t want to stand over the stove for 30 minutes to cook the cider down? No problem, I have an easy hack you can use instead. This is one of my most loved recipes and I hope you adore it too! Enjoy! ~Carolyn Gluten-Free Apple Cider Donuts Revised for gluten-free from Sally’s Baking Addiction makes 12 donuts (unless you overfill them like I usually do!) Dry Ingredients 1¾ cups Cup4Cup Multipurpose gluten-free flour ¼ cup blanched almond flour 1½ teaspoons sweet rice flour ¾ teaspoon baking powder ¼ teaspoon baking soda 1 teaspoon cinnamon ½ teaspoon salt ¼ teaspoon allspice ¼ teaspoon nutmeg Wet Ingredients 3 tablespoons melted butter ½ cup granulated sugar ¼ cup light brown sugar 1 large egg 1 teaspoon vanilla extract ¼ cup 2% milk ¼ cup applesauce, unsweetened ¼ cup apple cider, (reduced amount)****  For rolling Melted butter  Cinnamon Sugar (In a wide shallow cereal bowl combine 1 cup granulated sugar and 1 1/2 teaspoons of cinnamon.) Directions: ****Begin by pouring 1½ cups of apple cider into a medium-sized saucepan. Heat until boiling over medium heat until cider is reduced to ¼ cup. This will take about 30 minutes. If you don’t want to reduce the cider, you can use apple juice concentrate instead. Simply thaw it and measure out ¼ cup.  Preheat the oven to 350F degrees. Oil the donut pans, and set aside. In a medium-sized bowl, whisk the dry ingredients together and set aside.  Mix melted butter, granulated sugar, and brown sugar in a large bowl until well combined.  Add egg, vanilla, milk, reduced cider, applesauce, and mix well. Pour the dry ingredients into the wet ingredients and stir until just combined.  Spoon the batter into a piping or large ziplock bag and twist the end shut. Then, cut the tip off the bag so you have a 3/4” inch opening. Pipe the batter into the donut pan so it is about ¾ full. Batter is very thick so this takes some work. Bake the donuts for 10-12 minutes until the donut springs back when touched with your finger. Cool for 5 minutes and transfer to a wire rack. Dip the donuts in melted butter, front and back, and then coat in the cinnamon sugar mixture. Donuts are best eaten the day they are made but will be good in the fridge for another day. Heat briefly in the microwave if desired.

Hi Bakers, If you’re afraid to make a pie, make this first! Pandowdy is like a pie for dummies. It has all the same ingredients and taste but you only make the top crust and it’s cut into pieces too. Peach Blueberry Pandowdy takes advantage of the last summer fruits before Fall is in full swing. This lightly sweet peachy dessert with buttery crust pieces on top is just perfect for an easy weekend treat. Make this today and see how easy it can be! Enjoy! ~Carolyn Gluten-Free Peach Blueberry Pandowdy Modified from Cook’s Illustrated’s Apple Pandowdy recipe. makes a 10” skillet Gluten-Free Pie Dough ** Makes 1 pandowdy crust 1 cup Cup4Cup Multipurpose flour 1/2  teaspoon sweet rice flour 1/2  teaspoon whey protein isolate, unflavored 1/8  teaspoon xanthan gum 1/4  teaspoon salt 1/2  teaspoon sugar 1/3  cup butter, cold 1 tablespoon shortening 1 3/4 tablespoons cold water Whisk dry ingredients together in a large bowl. Cut in the cold butter and shortening. The mixture should resemble crumbs with a few pea-sized butter bits. Sprinkle in the cold water gradually while mixing with a fork until the mixture starts to form larger clumps. Add only as much water as needed to form a dough. Press dough into a ball and pat or roll out on a floured surface to about a ⅛” thick circle. Using cookie cutters or a knife cut the dough into pieces about 2-3 inches in diameter.  Set aside and prepare the peach blueberry filling. Peach Blueberry Filling 5 cups fresh peaches or nectarines, sliced 1/4-1/2” thick 1  cup blueberries 1/3-1/2 cup granulated sugar (add the greater amount if you want it sweeter) 1/8 teaspoon salt 2 tablespoons cornstarch  2 teaspoons fresh lemon juice zest of 1 lemon 1 tablespoon melted butter Preheat the oven to 400F and place your rack in the middle position.  In a small bowl, mix together sugar, cornstarch and salt. Mix peaches, blueberries, lemon zest, and juice in a large bowl. Next, gently stir in the sugar mixture. Melt butter in a 10” high-sided metal skillet that can be used in the oven. Add the fruit to the pan and then cover with cut pieces of pie dough. Brush the dough with egg wash and sprinkle with granulated sugar. Bake for 20 minutes and then remove from the oven. Using a large flat spoon, gently press the fruit down to get some juice and then spoon over the dough pieces a bit.  Bake an additional 15 minutes or until the crust has browned. Cool for 15 minutes and top with vanilla ice cream.  ** The original recipe makes enough crust almost to cover the top, if you want more coverage use the doubled recipe below For more crust, use this Doubled Crust Recipe 2 cups Cup4Cup Multipurpose flour 1  teaspoon sweet rice flour 1  teaspoon whey protein isolate, unflavored 1/4  teaspoon xanthan gum 1/2 teaspoon salt 1  teaspoon sugar 2/3  cup butter, cold 2 tablespoons shortening 2-4 tablespoons cold water

Hi Bakers, Lavender Lemon Panna Cotta is the queen of no-bake desserts. Elegant, bright, creamy and floral. This is everything you’d expect an Italian dessert to be. This is phenomenal and perfect…I make a lot of treats but I don’t say that too often! You need to eat this at least once in your lifetime. Treat yourself to something truly special and surprisingly quick and easy. I adore this dessert and I know you will too. Savor every bite of this one ~Carolyn #food #foodvideo #pannacotta #glutenfree #italiandessert #easy #lemon #lavender #recipe  Lavender Lemon Panna Cotta with Blackberries Makes one 5” mold Recipe modified from the Lemon Panna Cotta Recipe from All Recipes.com  1 packet unflavored gelatin (0.25 ounces) 2 tablespoons fresh lemon juice 1/3 cup granulated sugar 2 cups cream 1 cup half&half  1/4 teaspoon vanilla extract 2 fresh sprigs lavender zest of one lemon Sprinkle the gelatin over 2 tablespoons of lemon juice to soften it. Let sit for 5 minutes. Stir if needed to hydrate. In a small saucepan, combine sugar, cream, and half&half over medium heat until the mixture is simmering and sugar is dissolved. Add the softened gelatin and stir until dissolved. Remove from the heat and stir in lemon zest. Cool for about 4.5 hours overnight in the fridge. The Panna cotta will save for a day or two but be sure to cover the dessert with plastic wrap to keep them fresh. To un-mold, set the mold in hot water for a few seconds to loosen it. You will see the dessert getting  melted a bit on the edges. Immediately, place a plate or bowl over mold and turn upside down. If you are having trouble getting it free, just let it sit a bit longer in the water. Mine sat too long in heat and melted more than I had wanted. It still looks pretty and tastes delicious anyway! Garnish with  homemade lavender flower syrup, blackberries and fresh lavender flowers. Use some lemon slices or rind if you want a bit of bright color on top. Enjoy! Lavender Flower Syrup 2 tablespoon fresh lavender flowers*  1 1/2 cups granulated sugar 1 cup water 1/8 teaspoon vanilla extract 2 teaspoons dried culinary lavender flowers 5-7 blueberries (used to color the syrup) and/or a few drops of red and blue food coloring Boil the fresh lavender, sugar and water until the sugar dissolves and the liquid thickens to a thin syrup consistency. Add the vanilla, blueberries and dried lavender. Bring to a boil. Taste the syrup, If you want more flavor, add a bit more dried lavender and bring to a boil cooking until the syrup thickens. Remove from the heat. Strain into a jar and add a few drops of red food coloring to change the color if desired. Chill until needed. * One tablespoon is about six small sprigs worth. Make sure the flowers are unsprayed and washed.

Hi Bakers, Lavender Lemon Panna Cotta is the queen of no-bake desserts. Elegant, bright, creamy and floral. This is everything you’d expect an Italian dessert to be. This is phenomenal and perfect…I make a lot of treats but I don’t say that too often! You need to eat this at least once in your lifetime. Treat yourself to something truly special and surprisingly quick and easy. I adore this dessert and I know you will too. Savor every bite of this one ~Carolyn #food #foodvideo #pannacotta #glutenfree #italiandessert #easy #lemon #lavender #recipe  Lavender Lemon Panna Cotta with Blackberries Makes one 5” mold Recipe modified from the Lemon Panna Cotta Recipe from All Recipes.com  1 packet unflavored gelatin (0.25 ounces) 2 tablespoons fresh lemon juice 1/3 cup granulated sugar 2 cups cream 1 cup half&half  1/4 teaspoon vanilla extract 2 fresh sprigs lavender zest of one lemon Sprinkle the gelatin over 2 tablespoons of lemon juice to soften it. Let sit for 5 minutes. Stir if needed to hydrate. In a small saucepan, combine sugar, cream, and half&half over medium heat until the mixture is simmering and sugar is dissolved. Add the softened gelatin and stir until dissolved. Remove from the heat and stir in lemon zest. Cool for about 4.5 hours overnight in the fridge. The Panna cotta will save for a day or two but be sure to cover the dessert with plastic wrap to keep them fresh. To un-mold, set the mold in hot water for a few seconds to loosen it. You will see the dessert getting  melted a bit on the edges. Immediately, place a plate or bowl over mold and turn upside down. If you are having trouble getting it free, just let it sit a bit longer in the water. Mine sat too long in heat and melted more than I had wanted. It still looks pretty and tastes delicious anyway! Garnish with  homemade lavender flower syrup, blackberries and fresh lavender flowers. Use some lemon slices or rind if you want a bit of bright color on top. Enjoy! Lavender Flower Syrup 2 tablespoon fresh lavender flowers*  1 1/2 cups granulated sugar 1 cup water 1/8 teaspoon vanilla extract 2 teaspoons dried culinary lavender flowers 5-7 blueberries (used to color the syrup) and/or a few drops of red and blue food coloring Boil the fresh lavender, sugar and water until the sugar dissolves and the liquid thickens to a thin syrup consistency. Add the vanilla, blueberries and dried lavender. Bring to a boil. Taste the syrup, If you want more flavor, add a bit more dried lavender and bring to a boil cooking until the syrup thickens. Remove from the heat. Strain into a jar and add a few drops of red food coloring to change the color if desired. Chill until needed. * One tablespoon is about six small sprigs worth. Make sure the flowers are unsprayed and washed.

Hi Bakers, This pastry is my favorite thing to make when you want a homemade pie but don’t want all the fuss! The rustic free-from galette takes minutes to assemble and bakes in under half an hour. Adding salted caramel on top elevates the fresh fruit and crust to something a bit more complex and suitable for a fancy dessert. You won’t regret making this beauty! Enjoy ~Carolyn Gluten-Free Salted Caramel Peach Galettes Crust Dry 2 cups gluten-free flour 1 teaspoon sweet rice flour ¼  teaspoon xanthan gum ½  teaspoon salt 1 teaspoon plain protein powder isolate 1 teaspoon granulated sugar ⅔ cup cold butter, cut into small chunks 2 tablespoons shortening Wet 3¼ tablespoons ice water Add dry ingredients to a medium-sized bowl and whisk thoroughly.  Cut in the butter and shortening with a fork, pastry blender, or fingertips until the mixture resembles bread crumbs but still has some pea-sized bits of butter. Add the ice water gradually while stirring and stop when the mixture makes small clumps. Try pressing it into a ball. If the dough stays together, stop adding water. Mix dough to completely combine and then divide into 4 portions. Roll each piece into balls and flatten it into discs. Let dough rest in the refrigerator for use at a later time or use immediately. Galette Filling Sugar Mix  ⅔  cup granulated sugar 4 teaspoons cornstarch 1 teaspoon lemon zest a pinch of salt 4 cups fresh peaches (can also use nectarines or plums) Topping Salted Caramel Sauce Large grain salt Preheat the oven to 400F. In a small bowl mix together sugar and cornstarch until no lumps remain. Add the lemon zest and set aside. Slice large fruits no bigger than ¼ thick or chop into small ¼” chunks. Add the fruit to ¾ the sugar mixture and stir gently to mix.  Roll out the galette crust on a lightly floured silicone mat or cutting board. Flour the top of the dough as well to prevent sticking. Roll into a rough circle about 1/16 of an inch thick. Patch any holes in the dough or edges by pressing them together gently. Repeat for each portion of dough. Place a spoonful of the remaining sugar mix in the center of each dough circle extending outward leaving about 1½ - 2 inches clear. Then place about ⅔ cup of fruit in the center by arranging it in a row or piling it into the center. Gently fold the dough edges over the fruit center by about ½ inch. Repair any tears by smoothing them with your hand or using any extra dough to patch them. Brush the edge of the dough with an egg wash (one egg mixed with 1 tablespoon of water) and sprinkle with large-grain sugar.  Bake the galettes for 20-25 minutes or until the crust is browned and the fruit is bubbling. While the galette is hot from the oven, brush with the salted caramel sauce and sprinkle with large grain salt. Serve immediately or let cool to room temperature. These galettes are best eaten the day they are made since they have a lot of juice that can make the dough soft over time.

Hi Bakers, I am sorry it took so long to get you this episode. These cookies are worth the wait! If you love very sweet treats with a cloud-like exterior and a chewy chocolate chip center these are your cookies. Meringues made at home are nothing like the kind you buy because they taste a lot better and have a totally different texture. With some helpful tips and tricks, these are easy to bake with delicious results. I got a bit adventurous and made half the recipe with chocolate chips but the other half with purple sweet potato powder…stay tuned to the end to see how that turned out. I’ve included the full recipe and the two half versions I made on the episode below so you can try either or both of these cookies. Have fun with this unusual and memorable bake ~Carolyn Whole Recipe Meringue Chocolate Chip Cookie  6 large egg whites 3/8 teaspoon salt 3/8 teaspoon cream of tartar 1 teaspoon vanilla extract 2 1/4 cup granulated sugar 1 cup mini semi-sweet chocolate chips Preheat the oven to 300F. Line a baking sheet with parchment paper or a brown paper bag cut to fit the baking sheet. In a large bowl use a hand mixer, to beat the egg whites, salt, vanilla, and cream of tartar until soft peaks form. Gradually add the sugar while beating until the batter is pure white and marshmallow cream consistency. Stir in chocolate chips.  Drop by spoonfuls onto a lined cookie sheet. Swirl a design on top if desired. Bake for about 30-35 minutes or until cookies are browned and have a firm crust on the outside. Let cool for five minutes and peel off paper. Eat within a day. Half Recipe Purple Sweet Potato Meringue Cookie 3 large egg whites heaping 1/8 teaspoon salt heaping 1/8 teaspoon cream of tartar 1/2 cup + 2 tablespoons granulated sugar 1 tablespoon purple sweet potato powder, freeze-dried 1/2 cup granulated sugar Preheat the oven to 300F. Line a baking sheet with parchment paper or a brown paper bag cut to fit the baking sheet. In a large bowl use a hand mixer, to beat the egg whites, salt, vanilla, and cream of tartar until soft peaks form. Gradually add the sugar while beating until the batter is pure white and marshmallow cream consistency. Whisk the sweet potato powder into 1/2 cup of sugar. Gradually add sugar with potato powder. Drop by spoonfuls onto a lined cookie sheet. Swirl a design on top if desired. Bake for about 35-40 minutes or until cookies are browned and have a firm crust on the outside. Let cool for five minutes and peel off the paper. Eat within a day. Half Recipe Chocolate Chip Meringue Cookie 3 large egg whites heaping 1/8 teaspoon salt heaping 1/8 teaspoon cream of tartar 1 cup + 2 tablespoon granulated sugar 1 cup mini semi-sweet chocolate chips Preheat the oven to 300F. Line a baking sheet with parchment paper or a brown paper bag cut to fit the baking sheet. In a large bowl use a hand mixer, to beat the egg whites, salt, vanilla, and cream of tartar until soft peaks form. Gradually add the sugar while beating until the batter is pure white and marshmallow cream consistency. Stir in the chocolate chips. Drop by spoonfuls onto a lined cookie sheet. Swirl a design on top if desired. Bake for about 30-35 minutes or until cookies are browned and have a firm crust on the outside. Let cool for five minutes and peel off the paper. Eat within a day.

Thanks so much for listening to my podcast and I'm so sorry that this one will be later than expected... but sometimes life gets in the way! You can look for this Merangue Chocolate Chip Cookie episode coming in June instead of May 1st.

Hi Bakers, This is one of the most decadent desserts to eat. A classic Chocolate Mousse is rich and satisfying but also light and airy. It’s more elegant than a pudding but not much harder to make. I cooked the egg yolks and whites in this version to avoid eating raw eggs and that takes a bit longer to prepare with a few more steps. The heated egg whites look funky, like a curdled mess that smell scrambled…but they beat into lovely whites that don’t taste like scrambled eggs at all. If you are not worried about uncooked eggs, you can whip the whites raw instead.  This recipe can be made as a mousse pie or as mousse with no crust. Both ways to eat it are fabulous and no one will miss the crust if you decide to skip it. Enjoy this special treat ~Carolyn Chocolate Mousse Pie/Chocolate Mousse Makes one 9” pie or 5” ramekins Crust one 12 ounce package of gluten-free Oreos 1/4 cup melted butter Filling 1 1/2 cups semisweet or dark chocolate chips 1 large egg 2 large egg yolks 1 cup heavy cream 1 tablespoon granulated sugar 1/2 teaspoon espresso powder 1 teaspoon vanilla extract 2 egg whites 3 tablespoons granulated sugar Crust Remove the center of the Oreos and break apart into the bowl of a food processor. Pulse until cookies are broken into small crumbs. Add the melted butter and mix until combined. This should resemble damp sand and stick together slightly. If you need to add another teaspoon of butter achieve this consistency. Press the crumbs lightly into place into the bottom of a pie pan using plastic wrap over your fingertips. Tamp down harder with a spoon or small measuring cup. Chill in the freezer until ready to use. Mousse Measure the chocolate into a large bowl. Set aside. Separate the egg whites and yolks using metal or ceramic bowls. In a medium-sized saucepan, whisk together the egg, yolks, 1/2 cup cream, sugar, espresso and vanilla. Heat while stirring continuously until the liquid becomes thick enough to coat the back of a wooden spoon. Remove from the heat and pour over the chocolate. Cover and let sit for a few minutes until the chocolate is melted.  Whisk until smooth. Set aside and cool to ~113F. Combine the egg whites* and sugar over a double boiler or a small metal pan set atop a pan partially filled with boiling water. Whisk and heat until the temperature reaches 170F. Remove from the heat and beat until stiff but not dry peaks form. Set the bowl aside. Whip the remaining 1/2 cup whipped cream. Gently stir in a 1/4 of beaten egg whites into the chocolate mixture to lighten it. Fold in the remaining whites. Next, fold in the whipped cream. Portion into a pie pan or ramekins. Chill for at least 6 hours or overnight. Garnish with whipped cream and fresh fruit or chocolate shavings. A sprig of mint is also a pretty addition. *Uncooked eggs can be a health hazard. If you decide not to cook the egg whites(which is how many traditional recipes are written for chocolate mousse), whip them with sugar and vanilla in a metal or glass n a bowl without heating them. Add to the mousse then you achieve stiff but not dry peaks. Follow the instructions and add to the chocolate as directed.

Hi Bakers, Pancakes cooking on the griddle sounds like the ultimate Saturday morning breakfast to me! Hot buttered Lemon Ricotta Pancakes are a dreamy variation of my favorite gluten-free buttermilk pancakes. Rich, but light and lemony, with a generous amount of fresh berries and a crunchy sugar sprinkle on top. Adding whipped cream is also encouraged. You need to eat these! ~Carolyn Gluten-Free Lemon Ricotta Pancakes Dry Ingredients 1 1/2 cups Cup4Cup gluten-free flour 1/4 cup yellow corn meal 1 teaspoon sweet rice flour 3 tablespoons granulated sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3 tablespoons cold butter Wet ingredients 2 large eggs 1 cup milk 1/2 cup full fat ricotta cheese 1/4 cup fresh lemon juice 2 tablespoons lemon zest 2 tablespoons unsweetened applesauce Garnish whipped cream fresh berries fresh lemon slices In a medium-sized bowl, whisk the dry ingredients together except for butter. Cut in the butter with a pastry blender or fork. Set aside. In a large bowl, whisk together wet ingredients until thoroughly mixed. Add the dry ingredients and stir with fork or dutch whisk until just combined. Scoop onto a hot, generously buttered griddle and cook until brown on one side. Flip when the bubbles stay open on the top side. Cook until browned on the bottom and firm but tender on top. Pancakes should spring back when touched. Serve with butter and sprinkle of sugar. Top with berries, whipped cream and a lemon slice.

Hi Bakers,  This Double Chocolate Biscotti with Peppermint is the perfect gluten-free holiday treat to eat and giveaway. Twice baked for extra crunch and packed with deep chocolate flavor, it’s the most chocolatey and crisp biscotti you could ever want. The peppermint white chocolate topping speckled with crushed candy canes is the perfect complement to the cookie base and will keep you reaching for one more bite. Enjoy this lovely and delicious cookie. ~Carolyn Gluten-Free Double Chocolate Biscotti with Peppermint  Recipe modified from New York Time’s recipe for Chocolate Biscotti Makes 35 large biscotti Dry Ingredients 1 3/4 cups Cup4Cup Multipurpose Flour 1/4 cup Almond Flour 3/4 cup + 2 tablespoons cocoa powder 1 1/2 teaspoons sweet rice flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon protein powder isolate (unflavored protein powder) Wet Ingredients 4 tablespoons butter, softened 1 cup granulated sugar 1 cup light brown sugar 3 large eggs 2 teaspoons vanilla extract 1 teaspoon espresso powder (dissolve in vanilla extract) 1 cup mini semi-sweet chocolate chips Topping ~ 1/2 a large bag of peppermint white chocolate kisses 6 large candy canes, crushed into shards, pieces and crumbs Preheat the oven to 350F. Line a large baking tray with parchment paper. In a medium-sized bowl, whisk together the dry ingredients and set aside. In a large bowl, combine the butter and sugar until well-mixed. Beat in the eggs, extract, and espresso. Stir in the dry ingredients until almost combined. Scrape the bowl with a rubber spatula. Stir in the chocolate chips. Divide the dough in half. Using damp hands, shape into two wide loaves 1” high. Bake for about 30 minutes or until the loaves are firm in the center. Cool for about 10 minutes. Preheat the oven to 325F. Gently cut the loaves into 1/2” slices with a serrated knife and place cut side down on the baking sheet. Bake for about 15 minutes or until the slices are firm. As the biscotti cools, it will become more crisp. Let cool completely. Melt the peppermint kisses** and spread over the cut edge of the biscotti and sprinkle candy cane pieces on top. Once the chocolate is set, store it in an airtight container for up to a week.   **If you want to cover the biscotti with white chocolate instead of peppermint kisses, you may want to add 1/2 teaspoon of mint extract to the biscotti dough.