Monday, May 16, 2011

Sis' Special Spice Cookies


Jessica's GFDF Spice Cookies


In making any transition in life, whether it be related to lifestyle, work, relationships, relocation, etc., a good support network is essential.  These transitions are difficult, and no matter how independent or self-sufficient we think we are, there will always come a time when we need someone else to lean on.  In my opinion, that's exactly what these forks in the road are for:  to remind us that we're not alone.



Case in point, my sister.  She and I have always shared a love and appreciation for food, from cooking and baking to eating and sharing.  I don't think there's a meal that goes by without my sister taking pictures of it.  She's a big part of my support network, even though she still lives in Michigan and I'm way down here in Texas.  How does she do that?  I'll let her tell you herself: 


Hello, my name is Jessica and Jonathan is my second oldest brother.  Since the time that my brother had to switch to a gluten-free lifestyle, I started experimenting in gluten-free cooking and baking.  I understand the importance of being careful with what you consume because I myself have been a vegetarian since the age of 11.  Whenever Jonathan comes to visit, there is never any doubt that I will have a slew of feasting options.  I always liken it to the situation when I've gone to parties and people 'forget' that I'm a vegetarian and then say, 'Ooooooh, well we have some fish...' and I have to explain that I do not eat fish.  I never understood people who called themselves vegetarians, but yet they eat fish.

My point is that I never like being stuck in that sort of situation and I always make sure that people always have options.  The best way to remedy this dilemma is to bring a dish that I can eat and share with other people.  That way everybody can be satisfied and other people get a chance to try new things.

Growing up, we all had food restrictions whether by choice or due to food allergies.  My two brothers have had food allergies all their lives and I lucked out.  As far as I know I do not have any (although my brothers tell me that when I was younger I used to say that was allergic to frogs ;p).  Sometimes it can be very discouraging when you do not have many options or people do not clearly understand what your needs are in regards to food; so hopefully you can find some comfort or new ideas from Jonathan's blog.  He asked me to share this recipe with you all because it is one of his favorites. 

Indeed, it is.


Jessica's Gluten-Free Spice Cookies (GF, DF, SF)
                                
1/8-1/4 c molasses   
3/4 c unrefined sugar 
1 teaspoon salt                                             
1/3-1/2 c canola oil
2 teaspoons GF vanilla extract                                         
2 eggs 
1 teaspoon cinnamon                                                   
1 teaspoon ground ginger  
1 teaspoon nutmeg  
1 teaspoon allspice                                          
1/4 teaspoon cayenne 
1/2 teaspoon baking soda                                                   
1 teaspoon GF baking powder                                     
1.5-2 c brown rice flour 
pinch of both black and white pepper


1.  In a large mixing bowl, combine wet ingredients plus sugar and salt.  For the molasses and oil in particular, the amount will depend on your baking conditions (e.g. humidity).  When in doubt, start with the smaller amount and adjust as needed.
2.  Fold in spices and once combined, fold in both baking powder and baking soda.
3.  Last, gradually fold in brown rice flour until mixture is nice and thick.
4.  For best results, chill for at least 1 hour.
5.  When ready to bake, preheat oven to 365 degrees.
6.  Line a baking sheet with parchment paper or a silicone mat.
7.  Portion dough into roughly tablespoon size dollops at least 1" apart.
8.  Bake for 12-20 minutes (depending on size of cookie), watching for a change in color on top of the cookies.
9.  Once finished, let cookies rest for at least 5 minutes before transferring to a cooling rack to cool for an additional 5-10 minutes.
10.  Makes 10-15 cookies.


The ingredients
Muy caliente!

Put me in the fridge, please.

Chilled about to get unchilled

The finished cookie!

I'll never forget the first time I tried these cookies - I hope they leave the same impression with you.  Just enough of a kick so you know they're not your ordinary spice cookies.  They're wonderful with a cup of tea, dunked in a glass of cold coconut milk, as the crust for a tart, or just simply on their own.  Also, both the dough and the baked cookies freeze well, so feel free to make a big batch and use as needed.

Thanks again, Jessica.  Not only for the recipe for being an awesome sister who understands and cares. :)


Jessica and I in Houston 2010

Love the food that loves you back and share it with those you love.


Happy baking, everyone!

4 comments:

  1. Congratulations to Jonathan on embarking on his blog journey. I know that this is going to help a lot of people and be a good resource for many people as well.

    I wanted to share a few additional items in regards to these cookies.

    Tips/tricks:

    To ensure you have equally portioned cookies; simply use a mini ice cream scoop. You can usually find a decent scoop for under 5 dollars at most stores.

    Variations on the recipe:
    You can adjust the sweetness to your liking by adjusting the ratio of molasses and unrefined sugar you decide to use.

    To switch up the recipe a little you can add in a few different ingredients:

    A handful of chopped nuts:
    pistachios, walnuts, almonds, macadamias etc.

    Dried fruit: diced crystallized ginger, cherries, blueberries, currants etc.

    For a fun treat you could use these cookies to make 'ice cream sandwiches.'

    Jonathan and I both like the Organic Rice Divine varieties of frozen desserts by Good Karma. Pick one of the flavors that you like and use a good scoop of it and squish it between 2 cookies. You can garnish the edges by rolling them in non-dairy chips, chopped nuts or you could just leave it plain. Wrap it tightly in some plastic wrap and place it in the freezer.

    Yay! Another treat for summer =)

    Hope you enjoy the cookies!

    Love,
    Jessica

    ReplyDelete
  2. heyyyy! i just made these cookies and they are pretty amazing, i must say! love them. perfect amount of spicy love

    ReplyDelete
  3. these look super tasty! I will have to make them soon for myself...

    ReplyDelete
  4. They are super tasty, Rachel! Crisp on the outside, soft on the inside with a pleasant kick to warm your tastebuds. :) Looking forward to hearing how you like them!

    ReplyDelete

Thank you so much for visiting The Canary Files. I hope you have enjoyed what you have read and seen. Your feedback is valuable to me and I read and reply to every single comment. So sincere thanks in advance for sharing not only your thoughts, but your time as well.

All the Best,
Jonathan

Related Posts Plugin for WordPress, Blogger...