Gluten free choco chip cookies

Yum, yum, yum..

Yum.... Every time I just imagine my choco-chip cookies I just drool all over. But recently I have been thinking about my kid which is diabetic and I don't now much about the gluten free subject but I have heard that its better for people specially if they are diabetic. So I started looking for info on how to make cookies for him.

One day I'm at Marshall's (my fave store by the way) and saw they had gluten free all purpose flour.  Read the box and it said to change one on one, in other words 1 cup of regular all purpose flour for 1 cup of gluten free flour. I said well that's not so hard so I bought a box to give it a try.

 And it happens that the next day I returned to buy all the rest of the boxes left, there were only 4 boxes left, so took them all. Love this flour its awesome.

These cookies came out marvelous. I wanted to share the recipe but you may use any recipe you have that you'd like to change.

Gluten free Chocolate chip cookies

1 1/2 cup butter or margarine, softened
1 1/4 cup brown sugar
1 1/4 cup granulated sugar
1 tsp vanilla extract, I use vanilla beans
2 eggs
4 cups Gluten free flour
2 tsp baking soda
1/2 tsp salt
1 bag Chocolate chips

Mix together flour, salt and baking soda. Set aside. Beat butter and both sugars until creamy. Add vanilla extract and eggs, beat until light and fluffy.  Lower the speed on your beater and slowly stir in the flour mixture.  Mixture will be pretty heavy and thick. Stir in Chips. You may use right away or leave in the fridge for a 30 min period. I prefer to wait a bit I think they taste better after waiting.

 Prepare your pan with parchment paper, and spoon drop your batter on the pan. Bake at 350F for no more then 10 mins (if you like your cookies soft inside and crisp on the edges.

These came our a little puffier but with the same great taste as my regular ones. So I advise you to give them a try.  Please let me know your reaction to them.  If you have any question just leave a comment below.

Love Victoria

Ruffle Cake Technique Tutorial

Oh Ruffles, I just love ruffles since I was a little girl. I loved them on dresses, on stockings, on shoes and just about on anything. Its a girl ruffle thing?  And since I learned ruffles could be made on baking goods like cakes, cookies and cakepops, I have gone wild with this technique. I love it sooo much that every cake that is for a gal and just don't have like a theme I make it a ruffle cake.

If you'll like to become a freaky ruffle decorator like me here is a tutorial so you may do so...

Tools:
Cake ( already crumb coated)
Piping bag
Tip 104
Buttercream or Frosting of your choice
Turn table (Lazy susan)

First thing is to have your cake crumb coated very lightly. This is because if it is not coated the crumbs will begin to stick to your piping tip and or start to fall off, and also if your ruffles aren't to close together the crumb part wont show thru.

Take your piping bag already fitted with the tip and touching (with the wider part of the tip) the cake where you would like to begin, start by squeezing the bag and giving it a up and down motion at the same time you move your turning table if you want the ruffles side way like in the picture above.

Now repeat the same step until you decide where you like to stop.

The more ruffle you add to your cake the more beautiful it will look.

On the top you may want to leave it with out the ruffles and add some detail or what ever you like, but I just decided to keep going and going....

Doesn't it just look beautiful just like it is??? yeah but I just wanted to add something more girly to it and my favorite thing after baking, Shoe! Yes a cupcake shoe, just love it.

Cupcake Shoe and Sprinkles, what better things to add???

Hope you enjoy making ruffles on everything you can get your hands on too!  Good Luck with it and if any questions just leave me a comment. 

Love Ya!!

Victoria

Do your cakes stick to the pans??? Well not anymore!

Have you had one of those days that your cakes stick to the pans even when you have used everything in the market to prevent from sticking? Well I used to have those days and even cried about it because I had used everything I could think of to prevent it. Well not anymore! Nope not anymore!! I have used this recipe for a few months now and its great and cheaper than the commercial version.  I don't have to use the parchment paper in the pan anymore and that makes an extra saving to my pocket. 

So let move on to this magical buttery non-stick potion, yeah that the best name for it.

Ingredients:

1/4 cup of Crisco

1/2 cup vegetable oil

1/2 cup All purpose flour

1/4 cup melted butter or margarine

Just mix everything up very well and tadaaaa! Ready to use. Keep in the fridge. 

Try it out and your will remember me. Please leave your comments or questions. Thanks and Be Blessed!

Victoria

Spanish/Espanol

Has tenido uno de esos dias donde por mas que le untes de todo a tus moldes de hornear, tus bizcochos se pegan? Ohhhh siiii yo los he tenido pero ya no mas! Hace varios meses estoy utilizando esta receta y es maravillosa, tanto que ni siquiera tengo que usar el papel para horneo en los moldes y esto es un ahorro adicional a mi bolsillo. Esta receta es mas economica que comprando la version commercial, la cual en ocasiones se me pegaban los bizcochos.

Asi que vamos a la mantequillosa magica receta, si ese seria un buen nombre para ella.

Ingredientes:

1/4 T de Manteca Crisco

1/2 T de aceite vegetal

1/2 T Harina todo uso

1/4 T de Mantequilla o Margarina derretida

Solo mezcla todos los ingredientes bien y Tadaaaaa! Lista para usar. Conservar en su nevera despues de usar.

Bueno Amig@s espero que la prueben, se acordaran de mi! Dejenme sus comentarios. 

Bendecidos siempre!

Victoria