2 1/2 cups powdered sugar cornstarch free 1/2 cup unsweetened cocoa powder 1/2 teaspoon ground cinnamon 1/4 teaspoon kosher salt 3 egg whites 2 teaspoon vanilla bean paste 2 1/2 cups semisweet chocolate chips 1 tsp almond paste extract( can be omitted but brings out the lovely flavor of the chocolate)
Preheat the oven to 350F and line baking sheet(s)with parchment paper
In a bowl of standing mixer or large bowl with hand held mixer, whip egg whites with a stand or hand mixer until peaks form. Mix together powdered sugar, cocoa powder, cinnamon, and salt. Fold in the vanilla bean paste and chocolate chips by hand into the egg whites, then add all remaining ingredients to the egg mixture.
Using a small cookie scoop or spoon blob batter onto the baking trays, about an inch apart. Be careful not to get near edge of pan and not more than 4 per pan, these do spread.
Bake until the cookies are cracking on the surface, about 15 minutes. Let cool for ten minutes on the trays then carefully remove to cooling rack.
These will keep in covered container for three days.
1 Cup Granulated sugar
1 Cup Packed brown sugar
3 Tbsp. Cinnamon
1/8 tsp salt
1 tsp nutmeg
1 Tsp ground ginger
1 tsp ground cloves
2 tsp vanilla bean paste
1 egg white
3 cups Almonds
1/8 Cup water
Mix together in a large bowl sugar, cinnamon, salt, nutmeg, ginger, cloves.
In a separate bowl, whisk egg whites and vanilla bean paste, add almonds and coat thoroughly.
Toss in the sugar mixture and put into greased slow cooker on high for approximately two hours.
Pour in the water, stir and cook on low for another hour. Stir every 15 minutes making sure that they are not sticking to bottom and burning.
Pour out onto parchment paper and separate them before they have cooled.
1 1/4 cup of Blackstrap Molasses Rum
1 1/2 sticks of unsalted butter
1 cup sugar
2 1/2 cups pilsbery gluten free flour blend (does have xanathan gum in it)
1 1/2 teaspoon baking soda
3/4 teaspoon salt
1 tsp ginger powder or 1 tbsp fresh grated ginger
2 large eggs, room temp
3/4 cup yogurt or sour cream
1 tsp vanilla bean paste or vanilla extract
Preheat oven to 350 degrees.
Slice up butter into small pats of butter and put in mixer with sugar. Cream until smooth. Add in yogurt, vanilla bean paste and rum. Beat again until smooth.
Mix together in a seperate bowl; baking soda, salt, grated ginger and flour.
Pour in half the flour mixture to the creamed ingredients. Blend well then add remaining amount.
Pour into 24 cupcake papers about 2/3 full and bake for 18-24 minutes until firm.
Preheat oven to 350 degrees. In a seperate bowl, sift together flours/starch, salt and baking powder. In mixer cream together butter and sugar. Add eggs one at a time until fully incorporated. Add sifted flour mix, and mix well until smooth and creamy. Grease and flour 2-8 inch cake pans. Pour mixture into cake pans and tap on counter to release air bubbles. Bake for 20 minutes, check center with tooth pick. If center is still jiggly, turn oven to convection bake for 6 minutes. Remove and cool on rack before icing with icing of your choice.
My favorite Buttercream icing
1 lb powdered sugar
1/4 cup unsalted butter
1/4 cup salted butter
5-6 tablespoons milk
1/2 tsp vanilla extract
3/4 – 1 1/2 almond extract
Cream together sugar and butter, begin adding milk slowly then extracts. If it becomes to runny cut back the milk before incorporating all of it.