Carrie’s Gluten-Free Chocolate Chip Cookies (GFCF)

I’ve succumbed once again to that which is a cookie and that which is chipped in chocolate. Ah, chocolate chip cookies – what can I say? I’m only one of the millions who are in search of that perfect chocolate chip cookie. The funny thing is about this kind of quest is that that perfect cookie may be perfect to one person, but not so for another: and the quest continues, to infinity and beyond as someone once said.

With the exception of my Dad’s favourite chocolate chip cookies – a recipe I’ve yet to share here, in case anyone starts looking for it – lately I’ve been using a different recipe just about every time I roll up my sleeves to make chocolate chip cookies.

Thinking about it, my idea of a perfect chocolate chip cookie is variable, often shifting depending on my mood. Generally though I like firm and chewy chocolate chip cookies that have that pleasing and comforting density with chocolate chips that are spread throughout the cookie: an even ratio, more or less, of cookie and chocolate chips. I also appreciate crispy edges, when I can get them. All of this I found answered in Carrie’s (a.k.a. Ginger Lemon Girl) chocolate chip cookies, when I decided to adopt her for this month’s Adopt a Gluten Free Blogger hosted by Sea of Book of Yum, who created this event. You might even call these chocolate chip cookies famous.

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Adopt a GF Blogger: Cinnamon Quill’s Chocolate Mochi Cake (GFCF)

Chocolate cupcakes last week, chocolate mochi today. It’s chocolate on chocolate! I try not to post anything too similar close together, just for variety, but in this case it was inevitable just due to timings and my schedule – consequently you can expect some backlog here, but that’s alright – it just means more to spread over the course of October.

This month’s Adopt a GF Blogger was hosted by none other than the creator herself, Sea of Book of Yum – her site’s a wonderful plethora of recipes, all gluten-free and with a wide, international range, and you find yourself lingering there for quite a time, before leaving with armloads of recipes you want to try and ones you can make right now. (Who knows, maybe I’ll adopt her next time.)

This is my second time to participate in this event – I was giddy to participate: waiting in anticipation for that adoption sign-up sheet to pop up, and then the rush of everyone signing up, picking who they want to adopt – some trading off if more than one person picked the same blogger as is sometimes the case. When I signed up, I picked Jenn of Cinnamon Quill – in addition to her blog, she also runs the fantastic Gluten-Free Feed website: think of it as a gluten-free Tastespotting or Foodgawker, if you will, but much more open in several ways. Off the top of my head, I’ve submitted about two or three recipes of mine so far. Through Gluten Free Feed, I’ve also found several blogs I don’t think I would have otherwise or recipes from blogs that I do follow but that I missed the first time round!

For my adoption, I chose to make Jenn’s Dark Chocolate Infused Mochi Cake. Inspired by a blueberry mochi cake, this mochi cake uses cocoa powder. This is not the kind of mochi traditionally associated with Japanese New Year and other Japanese holidays (although it is also eaten year-round), which is sticky and made from pounding glutinous or sweet rice into a paste. This mochi is made from sweet rice flour, also known as mochiko, and this cannot be substituted or else it would not be mochi anymore, as well as most likely not possess the same characteristics – this second part here I’m only guessing as I have not attempted to make the mochi with any other rice flour.

One day I do want to make the sticky mochi, but not today.

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Adopt a Gluten-Free Blogger: Amy of Simply Sugar and Gluten Free, Mushroom Fritatta

The past few months, I have wanted to participate in Adopt a Gluten-Free Blogger but I either found out too late or missed it entirely. When Shirley of Gluten Free Easily announced that she was hosting this one, I jumped in right away, and adopted Amy of Simply Sugar and Gluten Free.

Though we know each other only through the blogging world so far, Amy is a good friend of mine. Not only is she kind and generous, she has always been supportive and encouraging. I first met her through the March edition of Go Ahead Honey, It’s Gluten Free (a monthly gluten-free food event), which Amy hosted with the theme “Guiltless Pleasures”, and I started to participate in her weekly Slightly Indulgent Tuesdays: a round-up of indulgent and healthier recipes. As we got to know each other better through some correspondence, she invited me to guest post on her blog, which I did with mini black raspberry and white chocolate crepe cakes.

Although this is my first time to participate in this wonderful event in the gluten-free blogging community, I’m not new to making Amy’s fabulous recipes. I’ve made two versions (including curry) of her version of a Moosewood Cookbook recipe for spinach Florentine potato soup and an angel food cake in cupcake form. I’m looking forward to making even more of her recipes out of her forthcoming cookbook, coming next January – maybe in time for my birthday!

Once I signed up to adopt Amy and after several siftings through her recipe index, I initially settled on her flourless chocolate torte. I didn’t end up making it, though, as I’m out of cocoa powder (shocking, I know, the last time we didn’t have cocoa powder or chocolate in any form in this house was when my family and I were strictly SCD; chocolate isn’t allowed for some reason that remains unclear) and didn’t have time to get more. I let time slip by me.

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