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Ну, помимо всего прочего не была в универе уже 3 дня...
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Ooey-Gooey Gluten-Free Chocolate Chip Cookies


читать дальшеSlightly cakey, chewy and moist, chocolate arriving in melted chunks — these cookies are sure to please anyone, not just those who can’t eat gluten. Just one piece of advice: don’t forget to add the salt. For those of you who don’t know, a touch of salt is essential in baking cookies, to cut the sweetness and give each bite layers of taste. Somehow, even with all this baking experience, I forgot to add the salt into the first batch of these. My friends Anne and Rick came up with the trick to defeat the over-sweetness, however: we sprinkled sea salt on the top of the cookies before chewing them. This may sound ridiculous, but we were sighing happily as we ate.

one and a half cups sweet rice flour
one-half cup tapioca flour
one-quarter cup millet flour
one-quarter cup teff flour
one teaspoon baking soda
one teaspoon baking powder
two teaspoons salt
one stick salted butter, softened
one-half cup brown sugar
one cup white sugar
one-half cup Dagoba hot chocolate powder with chilis
three eggs
one tablespoon vanilla extract
four ounces dark chocolate, chopped into chunks

Preheat the oven to 350°. If you have one, lay down your Silpat on your baking sheet. If you don’t, then you should buy one. But for now, line the baking sheet with parchment paper.

Mix together all the gluten-free flours (remember to measure them accurately, since every ounce counts here), plus the baking powder and soda. Don’t forget the salt! Set this bowl aside.

Using the paddle attachment on your stand mixer, cream the butter, sugars, and hot chocolate powder together, briefly, until they are mixed well and starting to grow fluffy. (This should be about two minutes.) Add the eggs and gluten-free vanilla. Put in all of the flour mixture at once and stir briefly, until just mixed. Add the chocolate chunks, then chill the mixture in the refrigerator for at least fifteen minutes.

For the right ooey-gooey consistency, plop large balls of dough, about half the size of the palm of your hand, onto the Silpat or parchment paper. Bake for about twelve to fourteen minutes, depending on your oven. When you remove the cookies, the tops will be ever-so-soft. Allow them to cool on a baking sheet for ten minutes before removing to a plate, or your mouth.

____________________
Ingredients
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla extract
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon ground cinnamon
1 teaspoon grated nutmeg
Fresh whipped cream, for topping
Candy for toppings (recommended: M and M's, Reese's pieces, crushed Snickers, Heath bars, mini chocolates, peanuts)
Special Equipment: 10 (5-inch) removable bottom tart pans
Directions

Preheat oven to 350 degrees F.

Cake:

Combine the cake mix, egg and butter and mix well with an electric mixer. Divide the mixture into 10-equally sized balls. Flatten each ball with the palm of your hand and gently press into the bottom of each tart pan.

Filling:

In a large bowl, beat the cream cheese and pumpkin until smooth with an electric mixer. Beat in eggs, vanilla and butter. Add the powdered sugar, cinnamon, nutmeg, and mix well. Spoon a scant 1/2-cup of the pumpkin mixture over cake batter in the tart pans and bake for about 40 minutes. Make sure not to over bake as the center should be a little gooey. Let cool in the pans for 10 minutes before removing.

Serve with fresh whipped cream and candy topping.

Вот... А сейчас пойду разбираться со шкафчиками на кухне)))

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