GF Ice Cream Cookie Sandwiches

So really, this is a cookie recipe, but I've found that the best way to eat these cookies is with a little bit of ice cream sandwiched between them. The recipe comes from my sister and is a modified recipe from Alton Brown's Food Network show.

8 ounces unsalted butter or butter flavored shortening
11 ounces brown rice flour, approximately 2 cups
1 1/4 ounces cornstarch, approximately 1/4 cup
1/2-ounce tapioca flour, approximately 2 tablespoons
1 teaspoon xanthan gum
1 teaspoon kosher salt
1 teaspoon baking soda
2 ounces sugar, approximately 1/4 cup
10 ounces light brown sugar, approximately 1 1/4 cups
1 whole egg
1 egg yolk
2 tablespoons whole milk (I omit the milk)
1 1/2 teaspoons vanilla extract
1 cup milk chocolate chips
1/2 cup toffee pieces
1/2 cup toasted almond slivers

Preheat the oven to 350 degrees F.

Cream butter. Add both of the sugars to the bowl with the butter and using the paddle attachment, cream together on medium speed for 1 minute. Add the whole egg, egg yolk, milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixtures until thoroughly combined. Add the chocolate, toffee and nuts, and stir to combine.

Brown says to chill the dough in the refrigerator until firm, approximately 1 hour. I wasn't patient enough, and just tried to put it in the fridge between batches. The ones that had been chilled held better, so it does seem worth it, but 20 minutes if probably sufficient. I baked it the way I always like my cookies, small for 8 minutes, though 9 was a little better done.

To make the ice cream sandwiches, after the cookies have cooled a bit, take a large (soup size) spoon and run it shallowly across the top of vanilla bean ice cream, then place the ice cream on top of one cookie, and top with another of equal size. Voila! Great gluten-free ice cream sandwiches!

GF French Breakfast Muffins

I love my subscription to Family Fun, and sometimes they have really great recipes that I can't wait to modify, but it usually takes me a while before I get around to it. I had planned on making these with gluten first, but really didn't want to eat all the calories myself and decided to go ahead and just make them gluten free. They really did work out well. The only issue I had was that I was going to be pressed for time in the morning, so I made them the night before, and, as with all things missing gluten, they were a bit more dry than I would have liked. They were still good though, and I'm confident that fresh, they'd be even better. I was especially interested in this recipe because it boasted of tasting like doughnuts, and since I still haven't tried to make those gluten free, this can be a quick fix.
Enjoy!

1 ½ cup Featherlight mix

½ cup GF mix

2/3 cup sugar

2 ½ teaspoons baking powder

¾ tsp xanthan gum

½ tsp salt

¼ tsp nutmeg

1 large egg

1 cup + 2 Tbsp milk

6 Tbsp unsalted butter, melted and slightly cooled

1 tsp vanilla extract

Cinnamon-Sugar Topping

½ cup sugar

½ teaspoon cinnamon

2 tablsespoons unsalted butter, melted and slightly cooled

1. Heat the oven to 375°. Butter the bottoms (only) of 12 standard-size muffin cups and set the pan aside.

2. Measure the flour, xanthan gum, sugar, baking powder, salt, and nutmeg into a large mixing bowl and combine them with a whisk.

3. In a medium-size bowl, whisk the egg until it's frothy. Blend in the milk, melted butter, and vanilla extract. Make a well in the dry ingredients and pour in the liquid mixture.

4. Using a wooden spoon, mix the batter just until it's evenly blended, then spoon it into the muffin cups, filling each about two-thirds full.

5. Bake the muffins on the center rack for 15 minutes. Then rotate the pan and bake for an additional 5 to 7 minutes. Transfer the pan to a wire rack until the muffins are cool enough to handle, about 5 minutes, then remove them from the cups.

6. Before the muffins lose their warmth, prepare the topping. Mix the sugar and the cinnamon in a small bowl. Melt the butter and transfer it to a separate small bowl. Set both bowls next to the muffins.

7. Working one muffin at a time, quickly dip the tops in the melted butter and then in the cinnamon sugar, rolling each muffin in all directions to cover the entire top. If you'd like more topping, roll them in the cinnamon sugar for a second time while they're still warm (I did this and there was still some cinnamon sugar left over). Serve immediately. Makes 12 muffins.

I'm actually really looking forward to trying these out in mini muffin tins, I think that would be great, and would allow for a much shorter cooking time to make it easier to make in the morning and eat fresh. My sister says she usually cuts the cooking time in half for the mini muffins.