Out of this world Chocolate Chip Cookies

For those of you that know me you know that I am a baker. Cookies, cakes, sweets and baked yummies are some of my favorite things in life. I am a comfort food eater extreme. Chocolate chip cookies have always been a staple around here but since going GF, we haven't had any in the house. What is a girl to do? I found this recipe and knew I just had to try it. They are amazing. My kids have all had two since getting home from school and the ones we took for the teachers were eaten and they even asked for the recipe!

2 1/4 cups Gluten-Free Flour Blend (see below)

1 teaspoon gluten-free baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon xanthan gum

3/4 cup butter softened

3/4 cup firmly packed brown sugar

1/2 cup sugar

2 eggs

2 teaspoons gluten-free vanilla

1 (12-ounce) package (2 cups) gluten-free semi-sweet chocolate chunks or chips

Directions:

Heat oven to 375°F. Combine flour blend, baking powder, baking soda, salt and xanthan gum in medium bowl. Set aside.

Combine butter, brown sugar and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla. Continue beating, scraping bowl often, until well mixed.

Reduce speed to low. Beat, gradually adding flour mixture, until well mixed. Stir in chocolate chips.

Drop dough by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 9 to 12 minutes or until light golden brown. (DO NOT OVERBAKE.) Let stand 1 to 2 minutes. Remove from cookie sheets. (I baked them for 8 minutes and let them cool for 5 and they were perfect. We like ours a little soft)

Gluten-Free Flour Blend: To make flour blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.

Gluten free Blueberry Muffins

I have been wanting to try out some muffin recipes that Brooklyn can have. I have always loved baking muffins and pastries so when we got the gluten free diagnosis I needed to figure out some new recipes. I am all about simple yet yummy. A lot of recipes I have found call for several different flours and quite honestly the thought of 5 different types of flours in a recipe is a little crazy. I found this recipe and decided to give it a go. I am so glad that I did. These were amazing and tasted like a typical blueberry muffin. My family always asks if it GF now to see if Brooklyn can eat it but I know that they would not have had a clue had I not said anything. This one is a definite keeper!

batter

• 3/4 cup sugar
• 1/2 cup soft butter
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/4 teaspoon nutmeg
• 1 teaspoon gluten-free vanilla extract
• 2 large eggs
• 2 cups King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour blend*
• 1 teaspoon xanthan gum
• 1/2 cup milk
• 1 to 1 1/2 cups fresh or frozen blueberries (use the smaller amount if frozen); or 1 large apple, chopped
• *See recipe for this blend below.

topping

• 1/2 cup King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour blend
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• pinch of salt
• 2 tablespoons melted butter

1) Preheat the oven to 375°F. Grease a 12-cup muffin pan, or line the pan with papers. Spray the papers with non-stick pan spray, to aid release. Note: The streusel topping on these muffins can burn if your oven temperature is too high. If your oven tends to "run hot," bake the muffins at 350°F instead of 375°F.

2) To make the batter: Place the sugar, soft butter, salt, baking powder, nutmeg and vanilla in a mixing bowl, and beat with an electric mixer until fluffy.

3) Beat in the eggs one at a time, scraping the bottom and sides of the bowl between additions.

4) Whisk together the flour or flour blend and xanthan gum. Add to the mixture in the bowl, alternately with the milk.

5) Stir in the blueberries, chopped apple, or fruit of your choice.

6) Scoop the batter into the prepared pan, mounding the cups full. A heaped muffin scoop works well here. Note: the batter will be VERY sticky; that's what it's supposed to be.

7) To make the streusel: Combine all of the ingredients to form small crumbs. Sprinkle about 1 tablespoon streusel atop each muffin, pressing it in gently.

8) Let the muffins rest for 10 minutes. Then bake them for 20 to 25 minutes, till lightly browned. Remove from the oven, and let sit for 5 minutes before removing from the pan. Best served warm.

Yield: 12 muffins

I did the make your own flour mixture. I find it is cheaper and it works just fine.

Whisk together 6 cups (32 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it'll make your baked goods grittier (unless you manage to find a finely ground version)

I copied this recipe right from this site http://www.kingarthurflour.com/recipes/gluten-free-fruit-muffins-with-streusel-topping-recipe