Archive for August 16, 2016

Healthy-ish Chocolate Chip Cookies (Gluten-Free)

Hi everybody!

I hope y’all are doing well! We’ve been busy with the garden lately but we’re all doing very well. I love the sunshine and I’ve gotten a “tank-top farmer’s tan”…heehee!

I’ve recently been experimenting with some of my recipes…switching out some ingredients for healthier versions. I already cook/bake with natural cane sugar and natural, unbleached, GMO-free flour but I’m taking things a little further than that. The recipe I’m sharing with you today is a gluten-free version of my husband’s all-time favorite…chocolate chip cookies.

I used coconut flour, which is a light flour that’s gluten free and low in carbohydrates and oat flour, which is an excellent source of dietary fiber, higher in protein and healthy fats, is gluten free, and lower in carbohydrates than most other whole grains.

Oats can sometimes get cross contaminated with wheat, rye, barley or gluten so if you or someone in your family can’t tolerate wheat (or are allergic), make sure that you use an oat flour that is certified gluten free. I used whole oats and made my own oat flour. You can find the recipe here. (It’s so easy!)

I used regular chocolate chips but if you prefer, you can use carob chips instead.

These cookies have a kind of cake-like texture and taste delicious! I’m sure you’ll love them!

Happy cooking!

~Renee

Gathering my ingredients.

Gathering my ingredients.

Here's the coconut oil before being melted...

Here’s the coconut oil before being melted…

...and after. You can hardly see it it's so clear!

…and after. You can hardly see it it’s so clear!

Adding the egg...

Adding the egg…

...and the vanilla.

…and the vanilla.

Now to whisk them together til they're blended and creamy.

Now to whisk them together til they’re blended and creamy.

Adding in the dry ingredients. I love the colors and textures in this picture!

Adding in the dry ingredients. I love the colors and textures in this picture!

All mixed up and ready to go.

All mixed up and ready to go.

I'm using my cookie scoop to make pretty uniform cookies. (I'm OCD like that. hahaha!)

I’m using my cookie scoop to make pretty uniform cookies. (I’m OCD like that. hahaha!)

Fresh out of the oven...looking delicious!

Fresh out of the oven…looking delicious!

I HAD to get a picture of them with the beautiful strawberry plate that Mama recently gave me! :-)

I HAD to get a picture of them with the beautiful strawberry plate that Mama recently gave me! 🙂

Healthy-ish Cocolate Chip Cookies

1/4 Cup Coconut Oil, melted & cooled

1 Egg

1 1/2 tsp Vanilla Extract

1/4 Cup Coconut Flour

3/4 Cup Oat Flour

1/4 Cup Coconut Sugar

1/2 tsp Baking Soda

Pinch of Salt

1/4-1/3 Cup Chocolate Chips (or Carob Chips)

Preheat oven to 350°F. Line cookie sheet with parchment paper (or lightly grease); set aside.

In a medium bowl add the melted and cooled coconut oil, the egg and vanilla. Whisk til smooth and creamy.

Add the next 5 ingredients and mix well.

Stir in the chocolate chips.

Using a cookie scoop or spoon, drop dough by tablespoonfuls onto the cookie sheet about 2 inches apart.

Bake at 350°F for 7-8 minutes or til lightly browned. Allow cookies to cool about 5 minutes on the cookie sheet then remove to a wire rack to cool completely.

Cookies keep well 3-4 days in an airtight container. (IF they last that long!)

Makes approximately 10-12 cookies.

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

©Renee Norris 2016

All rights reserved.

#chocolatechip #cookies #glutenfree #oatflour #oats #coconutoil #coconutsugar #healthy #yummygoodness

 

Cheerwine Ice Cream

Hi everybody!

It’s been pretty hot here recently. (I just got back from a family reunion in southeastern Virginia and it was even hotter there!) Thank God our air conditioner isn’t having any more problems! Are y’all staying cool where you are??

Today’s recipe is Cheerwine Ice Cream. If Cheerwine isn’t available where you live, you can substitute Dr Pepper or any other cherry flavored soft drink. (Folks around here call it “pop”.)

My family and I first “discovered” Cheerwine when we moved to North Carolina back in 1994. (And, my oldest daughter Jenny is obsessed with it!) At that time, it wasn’t available everywhere. When on a trip, we even saw a Cheerwine billboard that said “It’s a Carolina thing”. Nowadays, its’ availability is widening.

LD Peeler started Cheerwine in 1917 in Salisbury, North Carolina (close to where we used to live). It’s wild-cherry-flavored goodness was immediately a big hit and the company is still in the family…LD Peeler’s great grandson runs the company today.

Don’t forget…if you don’t have access to Cheerwine, you can substitute another cherry-flavored soft drink. I may even try Mr Pibb one of these days! (I know it’s name is Pibb Xtra now but it’ll always be Mr Pibb to me~I’m stuck in the 80’s~ Hahaha!)

Have fun creating this yummy ice cream. I know you’ll love it!

Happy Cooking (or in this case, churning!),

~Renee

Oh.My.Gosh...The yummy goodness that we call Cheerwine! We "discovered" it when we moved to North Carolina. :-)

Oh.My.Gosh…The yummy goodness that we call Cheerwine! We “discovered” it when we moved to North Carolina. 🙂

So delicious...I can't wait to dig in! You can't really see them in this pic, but there ARE cherries in there...I promise! ;)

So delicious…I can’t wait to dig in! You can’t really see them in this pic, but there ARE cherries in there…I promise! 😉

The cold, super-delicious finished product! Pardon me while I go pig out!

The cold, super-delicious finished product! Pardon me while I go pig out!

Cheerwine Ice Cream

3 Eggs, beaten

1 1/2-2 Cups Sugar (depending on how sweet you like it)

1 1/2 Cups Milk

1 Pint (2 Cups) Heavy Whipping Cream

2 1/2 Cups Cheerwine

1 Quart (4 Cups) Half & Half

1 Jar (8-10 ounce) Maraschino Cherries, coarsely chopped

In a small bowl, beat the eggs; set aside.

In a medium saucepan, add sugar, milk, and cream. Heat on medium, stirring frequently, til the sugar is dissolved and the liquid is steaming (but NOT boiling).

To temper the eggs, ladle a small amount (about a cup, give or take) of the hot liquid into the eggs and stir it in. Slowly pour the eggs into the pan and stir. Heat for 2-3 minutes.

Remove pan from the heat. Allow it to cool about 15 minutes, stirring occasionally. Place a piece of plastic wrap directly onto the custard (yes, touching) to keep it from forming a “skin”. Place in the refrigerator for at least 2 hours til it’s super cold.

Pour custard into your ice cream maker. Add the chopped maraschino cherries. Freeze according to the manufacturers instructions.

When your ice cream maker is done, pour the ice cream into a container and put it in the freezer until ready to serve. ENJOY!!!

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

©Renee Norris 2016

All rights reserved.

#cheerwine #icecream #dessert #yummygoodness #summer #cherries