4 oz. (.75 cup + 2 Tbsp.) ATK GF Flour blend
.5 tsp. salt
.5 tsp. xanthan gum
7 oz. semisweet chocolate, chopped coarse
8 Tbsp. unsalted butter, cut into 8 pieces.
3 Tbsp. unsweetened cocoa powder
8.75 oz. (1.25 cups) sugar
3 large eggs
2 tsp. vanilla
*Make foil sling (lay two sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan.) for 8-inch square baking pan; spray with cooking spray. Whisk flour blend, salt, and xanthan gum together in bowl; set aside. Microwave chocolate, butter, and cocoa in bowl at 50% power, stirring often, until melted and smooth, 1-3 minutes. Let mixture cool slightly. Whisk sugar, eggs, and vanilla together in large bowl. Whisk in cooled chocolate mixture. Stir in flour mixture using rubber spatula and mix until well combined. Scrape batter into prepared pan and smooth top with spatula. Cover pan with plastic wrap and let batter rest for 30 minutes.
Adjust oven rack to middle position and heat over to 350*. Remove plastic and bake until toothpick inserted in center comes with with few moist crumbs attaches, 45-55 minutes, rotating pan halfway through baking. Let browning cool completely in pan on wire rack, about 2 hours. Using foil overhand, lift brownies out of pan. Cut into squares and serve. Browning are best eaten on day they are baked, but they can be cooled and placed immediately in airtight container and stored at room temperature for up to 2 days.
Wednesday, November 12, 2014
ATK GF Chewy Sugar Cookies
8 oz (1.75 cups) ATK GF Flour Blend
4 oz. (.75 cups + 2 Tbsp.) almond flour
1 tsp. baking powder
.5 tsp. baking soda
.5 tsp. salt
.5 tsp. xanthan gum
8.75 oz. (1.25 cups) sugar, plus 1/3 cup for rolling
3 oz. cream cheese, softened and cut into 8 pieces
8 Tbsp. unsalted butter, melted and still warm
1 large egg
1 Tbsp. vanilla extract
-Whisk flour blend, almond flour, baking powder, baking soda, salt, and xanthan gum together in medium bowl; set aside. Place 1.25 cups sugar and cream cheese in large bowl. Place remaining 1/3 cup sugar in shallow dish and set aside. Pour warm butter over sugar and cream cheese and whisk to combine (some small lumps of cream cheese will remaining, but will smooth out later.) Whisk in egg and vanilla and continue to whisk until smooth. Stir in flour mixture with rubber spatula and mix until soft homogeneous dough forms. Cover bowl with plastic wrap and refrigerate until chilled, about 30 minutes (Dough will be sticky and soft.)
Adjust oven rack to middle position and heat over to 350*. Line 2 baking sheets with parchment paper. Using 2 soupspoons and working with 2 Tbsp. of dough at a time, portion 6 cookies and place in sugar to coat. Roll each ball in sugar, then space 2 inches aprat on prepared sheets. Repeat with remaining dough in batches. Press dough to 1/2-in thickness using bottom of measuring cup. Sprinkle tops of cooking evening with sugar remaining in shallow dish for rolling, using 2 tsp. for each sheet (discard remaining sugar).
Bake cookies, 1 sheet at a time, until edges are set and just beginning to brown, 12-14 minutes, rotating sheet halfway through baking. Let cookies cook on sheet for 5 minutes, then transfer to wire rack. Serve warm or at room temperature. (Cookies are best eaten on day they are baked, but they can been cooled and placed immediately in airtight container and stored at room temperature for up to 1 day.)
4 oz. (.75 cups + 2 Tbsp.) almond flour
1 tsp. baking powder
.5 tsp. baking soda
.5 tsp. salt
.5 tsp. xanthan gum
8.75 oz. (1.25 cups) sugar, plus 1/3 cup for rolling
3 oz. cream cheese, softened and cut into 8 pieces
8 Tbsp. unsalted butter, melted and still warm
1 large egg
1 Tbsp. vanilla extract
-Whisk flour blend, almond flour, baking powder, baking soda, salt, and xanthan gum together in medium bowl; set aside. Place 1.25 cups sugar and cream cheese in large bowl. Place remaining 1/3 cup sugar in shallow dish and set aside. Pour warm butter over sugar and cream cheese and whisk to combine (some small lumps of cream cheese will remaining, but will smooth out later.) Whisk in egg and vanilla and continue to whisk until smooth. Stir in flour mixture with rubber spatula and mix until soft homogeneous dough forms. Cover bowl with plastic wrap and refrigerate until chilled, about 30 minutes (Dough will be sticky and soft.)
Adjust oven rack to middle position and heat over to 350*. Line 2 baking sheets with parchment paper. Using 2 soupspoons and working with 2 Tbsp. of dough at a time, portion 6 cookies and place in sugar to coat. Roll each ball in sugar, then space 2 inches aprat on prepared sheets. Repeat with remaining dough in batches. Press dough to 1/2-in thickness using bottom of measuring cup. Sprinkle tops of cooking evening with sugar remaining in shallow dish for rolling, using 2 tsp. for each sheet (discard remaining sugar).
Bake cookies, 1 sheet at a time, until edges are set and just beginning to brown, 12-14 minutes, rotating sheet halfway through baking. Let cookies cook on sheet for 5 minutes, then transfer to wire rack. Serve warm or at room temperature. (Cookies are best eaten on day they are baked, but they can been cooled and placed immediately in airtight container and stored at room temperature for up to 1 day.)
ATK GF Skillet Cornbread
11.25 oz. (2.25 cups) cornmeal
1.5 cups sour cream
.5 cup milk
.25 cup vegetable oil
4 Tbsp. unsalted butter
2 Tbsp. sugar
1 tsp. baking powder
1 tsp. baking soda
.75 tsp salt
2 eggs
-Adjust oven racks to lower-middles and middle positions and heat oven to 450*. Place 10-inch cast iron skillet on middle rack and heat for 10 minutes. Meanwhile, spread cornmeal over rimmed raking sheet and toast in oven on lower-middle rack until fragrant and lightly golden, about 5 minutes.
Carefully transfer toasted cornmeal to large bowl and whisk in sour cream and milk; set aside. When skillet is hot, add oil and continue to heat until just smoking, about 5 minutes.
Using potholders, remove skillet from oven, carefully add butter and gently swirl to incorporate. Pour hot oil-butter mixture into cornmeal mixture and whisk to incorporate. Whisk in sugar, baking powder, baking soda, and salt, followed by eggs.
Quickly scrape batter into hot skillet and smooth top. Bake on middle rack until top begins to crack and side are golden brown, 12-15 minutes, rotating skillet halfway though baking. Let bread cool in skillet on wire rack for 5 minutes. remove bread from pan and let cool on rack for at least 10 minutes before serving.
1.5 cups sour cream
.5 cup milk
.25 cup vegetable oil
4 Tbsp. unsalted butter
2 Tbsp. sugar
1 tsp. baking powder
1 tsp. baking soda
.75 tsp salt
2 eggs
-Adjust oven racks to lower-middles and middle positions and heat oven to 450*. Place 10-inch cast iron skillet on middle rack and heat for 10 minutes. Meanwhile, spread cornmeal over rimmed raking sheet and toast in oven on lower-middle rack until fragrant and lightly golden, about 5 minutes.
Carefully transfer toasted cornmeal to large bowl and whisk in sour cream and milk; set aside. When skillet is hot, add oil and continue to heat until just smoking, about 5 minutes.
Using potholders, remove skillet from oven, carefully add butter and gently swirl to incorporate. Pour hot oil-butter mixture into cornmeal mixture and whisk to incorporate. Whisk in sugar, baking powder, baking soda, and salt, followed by eggs.
Quickly scrape batter into hot skillet and smooth top. Bake on middle rack until top begins to crack and side are golden brown, 12-15 minutes, rotating skillet halfway though baking. Let bread cool in skillet on wire rack for 5 minutes. remove bread from pan and let cool on rack for at least 10 minutes before serving.
ATK GF Chocolate Chip Cookies
8 ounces (1 3/4 cups) ATK Gluten-Free Flour Blend
1 teaspoon baking soda
3/4 teaspoon xanthan gum
1/2 teaspoon salt
8 tablespoons unsalted butter, melted
5 1/4 ounces (3/4 cup packed) light brown sugar
2 1/3 ounces (1/3 cup) granulated sugar
1 large egg
2 tablespoons milk
1 tablespoon vanilla extract
7 1/2 ounces (1 1/4 cups) semisweet chocolate chips
1 teaspoon baking soda
3/4 teaspoon xanthan gum
1/2 teaspoon salt
8 tablespoons unsalted butter, melted
5 1/4 ounces (3/4 cup packed) light brown sugar
2 1/3 ounces (1/3 cup) granulated sugar
1 large egg
2 tablespoons milk
1 tablespoon vanilla extract
7 1/2 ounces (1 1/4 cups) semisweet chocolate chips
1. Whisk flour blend, baking soda, xanthan gum, and salt together in medium bowl; set aside. Whisk melted butter, brown sugar, and granulated sugar together in large bowl until well combined and smooth. Whisk in egg, milk, and vanilla and continue to whisk until smooth. Stir in flour mixture with rubber spatula and mix until soft, homogeneous dough forms. Fold in chocolate chips. Cover bowl with plastic wrap and let dough rest for 30 minutes. (Dough will be sticky and soft.)
2. Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Using 2 soupspoons and working with about 1 1/2 tablespoons of dough at a time, portion dough and space 2 inches apart on prepared sheets. Bake cookies, 1 sheet at a time, until golden brown and edges have begun to set but centers are still soft, 11 to 13 minutes, rotating sheet halfway through baking.
3. Let cookies cool on sheet for 5 minutes, then transfer to wire rack. Serve warm or at room temperature. (Cookies are best eaten on day they are baked, but they can be cooled and placed immediately in airtight container and stored at room temperature for up to 1 day.)
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