Instant Chocolate Pudding (GFCF)

Without any eggs or dairy cream at all, you can still make a luscious chocolate pudding. The secret? Marshmallows.

Originally a chocolate mousse, I’m still calling it pudding mainly because the coconut cream did not behave the same way as dairy cream would, so it wasn’t mousse-like in the least but surely not faulted. It gets thicker even more so when it’s refrigerated for an extended period of time, such as overnight, to the point of a consistency that is solid enough to resemble a mousse and that you can dig right into with a spoon.

This recipe comes from Nigella Express, which I found via Nigella Lawson’s Quick Collection app and have had bookmarked for sometime, yet only made it now – primarily to use up what I had left of some marshmallows I made for Japan but ultimately, I think, an excuse to whip up something with chocolate.

While the original recipe calls for dark chocolate, I decided to go for semisweet because that’s the kind of chocolate I had on hand and also that I’ve found a few blogs that have stated that the dark chocolate is really for dark chocolate lovers and I wanted this pudding to go all around. Also I found that I could get away with less chocolate than Nigella called for; originally a memory blip on my part and then deciding to go along with my feeling when I double checked the recipe. Despite using a hundred grams less (original recipe calls for 250 grams or 9 ounces) it was still chocolate-y through and through. Rich and deeply satisfying.

The pudding was eaten up, leftovers unheard of; a sure hit.

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Slice ‘n’ Bake Chocolate Chip Shortbread Cookies (GFCF)

I hadn’t really planned to post these cookies until I was on Apartment Therapy/Kitchn and saw, to my astonishment, shortbread cookies that looked like the chocolate chip cookies I made with Carrie’s (Ginger Lemon Girl) recipe. It was an entirely different recipe but the texture looked just the same as these gluten-free cookies. When I adopted Carrie and made her chocolate chip cookies, you may recall this:

I doubled the recipe once and my measurements must have been a little off, as I ended up with a dough that was pliable and suitable for rolling for cut-out cookies. (It must be said, though, that I often eyeball some ingredients such as honey and sometimes my sense of a particular measurement can be a little more or less than the actual measurement.) I rolled the dough into logs and chilled them in the freezer for about 15 minutes, before slicing and baking in the oven for the same amount of time. What resulted was a cookie with a delicate and soft, sandy shortbread-like crumb. They puffed a bit, but did not spread since there was no baking powder used, I imagine. The cookie itself was mildly sweet; most of the sweetness came from the chocolate chips. No xanthum gum was used. I replicated it again, that time writing down the measurements (in weights) and they’re beautiful.

I’ve made those cookies again and again. I love that I can freeze the logs of dough so that there’s always something whenever someone needs their chocolate chip cookie fixing or just wants to munch on a cookie with substance. I had a log of cookie dough in the freezer for up to two weeks and they were still good. I’m sure it could have lasted even longer, perhaps a month.

The first time I doubled that recipe, I used cup measurements but I don’t generally fill the cup all the way to the top, sometimes I don’t even level it. I like and prefer preciseness to a scientific degree, though I won’t deny that I can be romantic and intuitive as well: a pinch of this, adding something until I feel it’s the right amount. I usually use a spoon to measure the flour into the cup, gently shake it to slightly level it off and it’s generally just short of the very top; it’s not packed – not exactly a scant cup but it isn’t what Fannie Farmer would call level either. I don’t sweep.

Anyway, I was able to replicate it again,  remembering how full I measured the cup. Now I know that a visual memory of how full the cup looked is not an entirely accurate picture since it doesn’t account precisely how much flour could be in the cup but it’s good enough for me. After spooning the flour into the cup, I’d measure it on the scale, write down the number of grams, and proceed with the next.

Now every time I’ve made these cookies with the weight measurements, it’s been the same cookie: same consistency, same texture, every time.

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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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