From a Parade-type newspaper insert:
Mix 1 3/4 cups powdered sugar, 1/2 cup cocoa, 2 tsp. cornstarch, 1/4 tsp. salt, 2 egg whites (not beaten). Should be thick enough to form balls; if not, add more sugar and/or cocoa. (I forgot the cornstarch, but they were still very, very good. I wound up using 2 1/4 cups powdered sugar.) Stir in 1 cup nuts. Form into 15 balls, place on parchment paper, and bake 16-19 minutes in a 300 oven until crackly and shiny. Cool completely. I had to bake a little longer before they were crackly. They have a sort of crisp-meringue outside, and a soft, chewy inside, and are made with things I always have.
|
|
Celiac.com Sponsor: |
7 replies to this topic
#2
dandelionsrflowers
-
- Members
-
- 2 posts
New Community Member
Posted 08 June 2010 - 06:45 PM
a friend cut this recipe out of the paper for me and i can't wait to try...
do you think it would work without the nuts?
do you think it would work without the nuts?
#3
summerteeth
-
- Advanced Members
-
- 251 posts
Advanced Community Member
Posted 09 June 2010 - 03:13 AM
From a Parade-type newspaper insert:
Mix 1 3/4 cups powdered sugar, 1/2 cup cocoa, 2 tsp. cornstarch, 1/4 tsp. salt, 2 egg whites (not beaten). Should be thick enough to form balls; if not, add more sugar and/or cocoa. (I forgot the cornstarch, but they were still very, very good. I wound up using 2 1/4 cups powdered sugar.) Stir in 1 cup nuts. Form into 15 balls, place on parchment paper, and bake 16-19 minutes in a 300 oven until crackly and shiny. Cool completely. I had to bake a little longer before they were crackly. They have a sort of crisp-meringue outside, and a soft, chewy inside, and are made with things I always have.
That sounds so yummy... I would probably eliminate the corn starch, also because I try to stay away from corn.
Monica
dx celiac disease- November 1, 2008
dairy/casein free (much to my chagrin) for good- September 1, 2010
dx celiac disease- November 1, 2008
dairy/casein free (much to my chagrin) for good- September 1, 2010
#4
BFreeman
-
- Advanced Members
-
- 106 posts
Advanced Community Member
Posted 09 June 2010 - 09:09 AM
a friend cut this recipe out of the paper for me and i can't wait to try...
do you think it would work without the nuts?
I think it would work. I am finding myself wondering if there was something else I could put in there.....mini marshmallows maybe, but they would probably melt all over.
#5
kareng
-
- Moderators
-
- 10,196 posts
Let them eat gluten-free cake!
Posted 10 June 2010 - 09:00 AM
Made these last night with peanuts. Yum! I want to try them with PB chips (if gluten-free) or pieces of candy cane. Sent a couple with my hub to my son at Boy Scout camp. Will see if they pass the teenage test. 
Celiac.com - Celiac Disease Board Moderator
"I believe that if life gives you lemons, you should make lemonade... And try to find somebody whose life has given them vodka, and have a party" - Ron White
""I like the cover," he said. "Don't Panic. It's the first helpful or intelligible thing anybody's said to me all day."
― Douglas Adams, The Hitchhiker's Guide to the Galaxy
“Life may not be the party that we hoped for…But while we’re here, we should dance.”
#6
kareng
-
- Moderators
-
- 10,196 posts
Let them eat gluten-free cake!
Posted 10 June 2010 - 09:21 AM
These Peanut butter cookies have passed the teenager test. They are an Emeril recipe that was on Good Morning America. Good without the choclate chips, too. Let's see if this link will work. My link http://abcnews.go.co...format=fullpage
doesn't work:
Peanut Butter + Chocolate = A Tasty Cookie
From the Kitchen of Emeril Lagasse
Servings: Over 8
Difficulty: Easy
Cook Time: 1-30 min
"These are by far the easiest and best-tasting peanut butter
cookies you will ever make. A perfect recipe for kids -- no
fuss, no muss."
-Emeril Lagasse
Ingredients
1 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup semisweet chocolate chips
1 large egg, beaten
1 teaspoon vanilla extract
Directions
Prep time: 5 minutes
Cook time: 10 minutes
Total: 15 minutes
1. Position two oven racks in the center of the oven and preheat
the oven to 350°F.
2. Combine all the ingredients in a bowl, and stir with a wooden
spoon until smooth.
3. Divide the dough into 24 portions, about 1 heaping tablespoon
each. Roll each portion between your hands to form a smooth ball.
Place the balls of dough on ungreased cookie sheets, spacing them
1 inch apart. You should get about 12 cookies per sheet. Using
a fork, press on the dough in two directions to form a crosshatch
pattern.
4. Bake the cookies, rotating the sheets between oven racks and
turning them back to front midway, until the cookies are puffed
and lightly golden, about 10 minutes. Remove the baking sheets
from the oven and let the cookies cool on the sheets. Then remove
them with a metal spatula.
Makes about 24 cookies
Recipe courtesy Emeril Lagasse, "Emeril 20-40-60" , HarperStudio
Publishers, New York, 2009, courtesy Martha Stewart Living
Omnimedia, Inc
Copyright © 2010 ABC News Internet Ventures
doesn't work:
Peanut Butter + Chocolate = A Tasty Cookie
From the Kitchen of Emeril Lagasse
Servings: Over 8
Difficulty: Easy
Cook Time: 1-30 min
"These are by far the easiest and best-tasting peanut butter
cookies you will ever make. A perfect recipe for kids -- no
fuss, no muss."
-Emeril Lagasse
Ingredients
1 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup semisweet chocolate chips
1 large egg, beaten
1 teaspoon vanilla extract
Directions
Prep time: 5 minutes
Cook time: 10 minutes
Total: 15 minutes
1. Position two oven racks in the center of the oven and preheat
the oven to 350°F.
2. Combine all the ingredients in a bowl, and stir with a wooden
spoon until smooth.
3. Divide the dough into 24 portions, about 1 heaping tablespoon
each. Roll each portion between your hands to form a smooth ball.
Place the balls of dough on ungreased cookie sheets, spacing them
1 inch apart. You should get about 12 cookies per sheet. Using
a fork, press on the dough in two directions to form a crosshatch
pattern.
4. Bake the cookies, rotating the sheets between oven racks and
turning them back to front midway, until the cookies are puffed
and lightly golden, about 10 minutes. Remove the baking sheets
from the oven and let the cookies cool on the sheets. Then remove
them with a metal spatula.
Makes about 24 cookies
Recipe courtesy Emeril Lagasse, "Emeril 20-40-60" , HarperStudio
Publishers, New York, 2009, courtesy Martha Stewart Living
Omnimedia, Inc
Copyright © 2010 ABC News Internet Ventures
Celiac.com - Celiac Disease Board Moderator
"I believe that if life gives you lemons, you should make lemonade... And try to find somebody whose life has given them vodka, and have a party" - Ron White
""I like the cover," he said. "Don't Panic. It's the first helpful or intelligible thing anybody's said to me all day."
― Douglas Adams, The Hitchhiker's Guide to the Galaxy
“Life may not be the party that we hoped for…But while we’re here, we should dance.”
#7
kareng
-
- Moderators
-
- 10,196 posts
Let them eat gluten-free cake!
Posted 11 June 2010 - 06:09 AM
Made these last night with peanuts. Yum! I want to try them with PB chips (if gluten-free) or pieces of candy cane. Sent a couple with my hub to my son at Boy Scout camp. Will see if they pass the teenage test.
Got a text from camp. Yum!
Celiac.com - Celiac Disease Board Moderator
"I believe that if life gives you lemons, you should make lemonade... And try to find somebody whose life has given them vodka, and have a party" - Ron White
""I like the cover," he said. "Don't Panic. It's the first helpful or intelligible thing anybody's said to me all day."
― Douglas Adams, The Hitchhiker's Guide to the Galaxy
“Life may not be the party that we hoped for…But while we’re here, we should dance.”
#8
Reiser
-
- Members
-
- 1 posts
New Community Member
Posted 13 July 2010 - 06:37 PM
Try some of the desserts from this company - Rookies Gluten Free. Some of the best-tasting gluten free cookies and muffins I've ever eaten. Enjoy!
0 user(s) are reading this topic
0 members, 0 guests, 0 anonymous users
