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GLUTENFREE

Dark Chocolate Peppermint Cookie Sandwiches recipe & photo by Supal Desai makes 22 cookies

10ounces of bittersweet chocolate chips, divided 2¼ cups powdered sugar, divided 3 large egg whites, room temperature ½ cup unsweetened cocoa powder 1 tablespoon cornstarch pinch of salt for the filling  2 ounces cream cheese, softened  2 tablespoons unsalted butter, softened ¼ teaspoon peppermint extract 2 cups powdered sugar  1 teaspoon whole milk red crystal sugar  1. Preheat oven to 400° F and line 2 large baking sheets with parchment paper.  2. Melt 1 cup chocolate chips by placing them in a heat resistant bowl over a pot of boiling water. Set aside. 

3. Using an electric mixer on mediumhigh, beat the egg whites until they resemble soft peaks. Gradually beat in 1 cup sugar until it resembles a soft white cream.  4. Whisk 1 cup powdered sugar, cocoa, cornstarch and salt in a medium bowl to blend. On low speed, beat the dry ingredients 1/4 cup at a time until it resembles the consistency of chocolate icing. About 5 minutes.   5. Remove the bowl from the electric mixer and stir in the chocolate syrup and the rest of the chocolate chips. 1. Roll dough into balls (each about 1 tablespoon), coat with the remaining powdered sugar and press into a quarter-inch disc, smoothing edges. Place on the baking sheet. 6. Bake for 10 minutes then transfer to a rack to cool.  7. Mix the cream cheese, milk, butter and extract until smooth and well combined. Add the powdered sugar and mix until cream is at icing consistency. 8. Pair cookies and add 2 tablespoons of the peppermint filling on one cookie and stack its pair on top. Sprinkle red crystal sugar on the edges.

Healthy Peanut Butter Freezer Cookies

recipe & photo by Charissa F. ½ cup organic peanut butter ½ cup raw honey ¼ cup chopped, dried organic figs ¼ cup chopped, raw almonds 1½ - 2½ cups old fashioned oats pinch of sea salt 1. Melt the peanut butter and honey on low heat until it’s melted. 2. Stir in the figs and almonds. 3. Add the oats until you have a nice thick batter. 4. Place on a wax paper lined cookie pan in tablespoon sized portions. Freeze for about 30 minutes. Options: Substitute any nut or dried fruit for the almonds and the figs, or use agave nectar if you’d like this to be a vegan recipe.

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FoodieCrush Magazine Issue 01  

The debut issue of the online food magazine that loves food bloggers, their recipes and photography.

FoodieCrush Magazine Issue 01  

The debut issue of the online food magazine that loves food bloggers, their recipes and photography.