Gluten Free Chocolate Pecan Cookies

These gluten free, chocolate pecan cookies are sinfully delicious! This recipe doesn't require any special flour or special ingredients, so you should be able to pull this all together pretty quickly. They DO require a little rest time in the fridge overnight to firm up a bit, though.

You can wait a bit longer to eat them, right?? :)

INGREDIENTS:
2 cups of dark chocolate chips, divided

2 Tablespoons of REAL butter (84% butter content), melted in the microwave for 20-30 seconds

1 cup plus 2 Tablespoons of white sugar

3/4 teaspoon of baking powder

1/4 cup of corn starch

1/2 tsp of kosher salt

2 large eggs plus 1 egg yolk, lightly beaten

1/4 cup of pecans, coarsely chopped

INSTRUCTIONS:

1. Melt 1 1/2 cups of your dark chocolate chips over a double broiler (reserve the other 1/2 cup for later.) Add your chocolate chips into a heatproof bowl, and set it over a pot of simmering water. Once your chocolate chips are fully melted, turn off the heat and stir in your melted butter until fully combined. Keep bowl warm over hot water.

2. Into a large mixing bowl, add in your white sugar, baking powder, corn starch, and salt. Pour in your lightly beaten eggs, and using a wire whisk, whisk until mixture resembles pancake batter. This should take about 2 minutes to whisk by hand.

3. Drizzle in your melted chocolate and butter mixture into your egg mixture, and whisk until combined. (If your melted chocolate/butter mixture has begun to solidify, feel free to reheat it over the double broiler)

4. Using a spatula, gently fold in your chopped dark chocolate chips and your chopped pecans.

5. Pour your batter into a shallow 13X9 baking dish and spread out the top to make it even. Place a large piece of saran wrap directly on top of the batter to prevent a skin from forming. Place baking dish into the fridge, and allow for it to rest and firm up over night.

6. The following day, preheat your oven to 375 degrees F. It's very important that your oven is already preheated BEFORE you scoop our your batter. Fit a piece of parchment paper over a large baking sheet. Using a melon baller, scoop out your batter making sure to leave at least 3 inches in between each cookie. I never bake any more than 9 cookies at a time. Bake for 8 minutes and allow cookies to cool completely before removing from baking sheet. Repeat process. (Place any unused batter at the time, back into the fridge until you are ready to use)

NOTES:
-To get the proper texture it's important to use dark chocolate chips, and REAL butter. Look for "European style or European churned" on the label when looking for butter. I like Plugra or for a cheaper alternative Darigold's Chef Choice (which can be found at Cash n' Carry)

- You must bake these immediately after you scoop them onto your baking sheet. The batter will begin to spread as it warms.

- These also taste best when eaten right away or same day! :)

Ginger and Chicken Stir Fry (Cha Kngey)

This ginger and chicken stir fry is one of my go-to recipes for summer. It's quick, easy, flavorful, and we all already know just how good ginger is for the body.



INGREDIENTS:

1 pound of boneless/skinless chicken thighs

3 ounces (1 full cup) of ginger sliced julienne

3 cloves of chopped garlic

half of a small onion, roughly chopped

4 bunches of green onion, cut about 1- 1 1/2 inches wide

dash of sesame oil



FOR THE SAUCE/MARINADE:

2 teaspoons of sugar

1/2 Tablespoon of fish sauce

1 Tablespoon of oyster sauce

1 Tablespoon of dark soy sauce

1/4 cup of water (may use more later)

black pepper to taste

1/2 Tablespoon of cornstarch



INSTRUCTIONS:

1. Cut up your chicken into bite sized pieces and set aside.

2. Into a small mixing bowl, add in your sugar, fish sauce, oyster sauce, dark soy sauce and water. Mix well.

3. Pour your sauce mixture over your chicken. Mix well. Add in some black pepper, and 1/2 Tablespoon of cornstarch. Mix again, and set aside.

4. Into a hot skillet, add in some olive oil. Stir fry your ginger for 2-3 minutes, or until softened.

5. Add in your chopped garlic and cook until fragrant.

6. Add in your marinaded chicken (including the sauce), into your skillet, turn up the heat a bit, and cook for about 15 minutes, stirring frequently.

7. When chicken is almost cooked through, add in your chopped white onion. Stir, and add a bit more water if necessary. Taste check for seasoning and cook for additional 3-5 more minutes.

8. Add in your green onions and cook for 1-2 more minutes, turn off heat, and drizzle in a bit of sesame oil.

The Best Chocolate Chip Cookies (Ever?)

I've tried many different recipes for chocolate chip cookies over the years, and this one is definitely my favorite...EVER! It's soft and chewy, and if you bake it for just a tad bit longer, you get this delicious, and ever so crunchy bite, just around the outer edges.

Mmmm...cooooooookie (in Cookie Monster's voice)

INGREDIENTS:

2 cups of SIFTED all purpose flour

1/2 tsp of baking soda

1/2 tsp of salt

3/4 cup of softened SALTED butter

3/4 cup of packed brown sugar

1/2 cup of white granulated sugar

1 Tablespoon of vanilla extract

1 whole egg

1 egg yolk

1 1/4 cup of semi sweet chocolate chips

INSTRUCTIONS:

1. Into a bowl, sift your flour, baking soda, and salt.

2. Using your stand mixer fitted with your paddle attachment, add in your brown sugar, white sugar, and softened butter and cream for 3 minutes on medium speed. Scrape down the bowl as needed.

3. With your mixer on "stir", add in your egg, egg yolk, and vanilla extract. Turn the mixer up to speed 4 (medium speed), and mix just until combined.

4. With your mixer on "stir", slowly incorporate your dry mixture, a little at a time, just until mixed. Scrape down your bowl at least once.

5. Add in your chocolate chips just until combined.

6. Place a piece of parchment paper onto a baking sheet and using an ice cream scoop (for smaller cookies, use a melon baller) and scoop out your cookies.

7. Bake cookies in a preheated 325 degree oven for 15 minutes, or until edges are slightly golden brown. Allow cookies to cool on the baking sheet for 5-7 minutes before transferring onto a wire rack to cool completely.

*This recipe was inspired by the recipe I found here.

NOTES:

-This recipe was recently updated! If it looks different than the video I posted, THAT'S BECAUSE IT IS! The updated recipe just uses softened butter instead of melted. :)

-If you want to make smaller cookies (using a melon baller) the cookies will bake a bit faster.

- You MUST freeze the batter before baking because if you don't, your cookies will spread quite a bit.

- Adjust baking time, depending on how long your cookies have been in the freezer.

-These cookies are even better the next day! :)

Chili with Beans Recipe

I'm a sucker for a good bowl of hearty chili, and this one definitely fits the bill! The beef shank in this recipe really sets it apart from other chili recipes. Obviously, you can use whichever cut of beef that you'd like, but if you can find beef shank, make sure you give it a try--you will not be disappointed!

INGREDIENTS:
1.5 pounds of beef shank cut into bite sized pieces

1 pound of ground beef

1/2 of an onion, chopped

4 cloves of chopped garlic

3-4 ounces of tomato sauce

1 (14.5 ounce) can of fire roasted tomatoes

2 cups of dried kidney beans soaked overnight (may sub for 2 cans, drained)

30 ounces of water

1 beef bouillon cube

1 bay leaf

1/4 cup of masa harina (corn flour) mixed with 1/2 cup of cold water

soy sauce

salt

brown sugar

extra virgin olive oil

FOR THE DUMPS YOU WILL NEED:

3 Tablespoons of ancho chili powder (may use chili powder)

1/2 teaspoon of salt

1/2 teaspoon of white pepper

1/4 teaspoon of oregano

1 Tablespoon of brown sugar

3 teaspoons of ground cumin


INSTRUCTIONS:

1. Into a large pot, add in your beans and water to cover. Cook your beans (at a rolling boil), uncovered for about an hour. You may need to keep adding additional water while cooking, so make sure you check on it, periodically. Check for doneness, and drain well.
2. In a small bowl, add in your ancho chili powder, salt, white pepper, oregano, and brown sugar. DO NOT ADD IN YOUR CUMIN, YET. Mix well.
3. Evenly divide your spices into 3 separate "dumps." Add in your ground cumin into one of your dumps (you will add this dump, during the last 15 minutes of cooking time). Set aside.
4. In a non stick pot, on medium high heat, add in some olive oil and brown your ground beef. Drain on paper towels and set aside.
5. Wipe down your pot with a clean paper towel to remove any excess oil. Drizzle in some olive oil, and add in your cubed beef shank. Season with salt and pepper. Cook until browned, and drain on paper towels. Set aside.
6. Wipe down your pot again, and add in some olive oil. On medium heat, add in your chopped onions. Add a pinch of salt and cook until softened. Add in your chopped garlic, and cook until fragrant.
7. Add your beef shank back into the pot, along with your tomato paste, fire roasted tomatoes, water, beef bouillon cube, bay leaf, and your first dump. Let this all come up to a quick rolling boil, turn the heat down to medium low, put a lid on the pot, and cook for 1 hour, stirring once or twice during cooking.
8. After 1 hour, stir the pot, and add in your second dump. Cover, and cook for 1 more hour.
9. Add in your last dump (which contains the cumin), ground beef, and cooked beans. Mix well.
10. In a small bowl, mix together your masa harina and water. Add this mixture into your pot, and stir until chili has slightly thickened.
11. Taste check for seasoning, and add any additional flavoring like soy sauce, salt, and brown sugar, as needed.

NOTES:

-I've read that a good sub for masa harina are corn tortilla chips! Just add some corn tortilla chips and water into a blender, and puree! Now, you have your thickening mixture!

-When purchasing beef shank, make sure you purchase it bone-in. Boneless beef shank is very hard to cut into cubes, because it is naturally a very tough piece of meat. Look for a bone-in beef shank that is about 2.5 pounds, because by the time you cut around it, it will leave you with less meat. You may also try to see if your butcher can cut your beef shank for you, instead. And don't toss that bone in the garbage! Keep it in your freezer and use it to make a delicious beef stock! :)

-Chili tastes even better the next day!

Chocolate Cupcakes with Whipped Chocolate Ganache Frosting

Boy, do I love me a good chocolate cupcake! Chocolate ANYTHING, is my absolute WEAKNESS, and this recipe doesn't disappoint! It has the perfect chocolate flavor, it's moist, and the frosting is light, fluffy, and not overly sweet. I've had people tell me that they usually scrape off the frosting, but with this one, they devour it all in minutes!

Still not a believer?

Make some today, and see for yourself. And if you still don't like it, I will pay you...

ONE MILLION DOLLARS.

Just kidding, but I promise that you will love it! :)

INGREDIENTS:
1 3/4 cups all-purpose flour

1 3/4 cup of sugar

3/4 cup HERSHEY'S Cocoa

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 large eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water (may sub for half a cup of freshly brewed, strong coffee)

FOR THE WHIPPED CHOCOLATE GANACHE FROSTING:
2 cups of heavy cream

16 ounces of good semi sweet chocolate chips

pinch of kosher salt

2 teaspoons of vanilla extract

INSTRUCTIONS:

Preheat oven to 350°F. Line 2 muffin pans with cupcake liners. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer for 2 minutes. Stir in boiling water (batter will be thin). Using an ice cream scoop, pour batter into prepared pans, filling each 2/3 full. Bake for about 20 minutes, or until toothpick inserted in center comes out clean. Remove and allow for them to cool completely before frosting.

TO MAKE THE FROSTING:
1. Place your chocolate chips into a large, heatproof mixing bowl and add a pinch of kosher salt.
2. Pour your heavy cream into a saucepan and bring it to a quick rolling boil. DO NOT LET THIS MIXTURE BOIL OVER.
3. Pour your cream over your chocolate chips, and allow it to sit in the hot cream for 5 minutes. DO NOT STIR.
4. After 5 minutes, using a wire whisk, gently begin to whisk your chocolate chips with the cream until nice and smooth.
5. Stir in your vanilla extract.
6. Allow your ganache to sit out at room temp for at least 3 hours before whipping. DO NOT REFRIGERATE (unless you're trying to make truffles) :)
7. Place your ganache into your stand mixer (or you may use a hand mixer), and with your balloon wire whisk, beat on high for several minutes (about 4-5 minutes) until fluffy, and light in color.
8. Frost onto cooled cupcakes.

*The cake portion of this recipe was adapted from here.

NOTES:
-This frosting is very light and will not be completely firm at room temp. If you would like a more firmer frosting, feel free to refrigerate your FROSTED cupcakes into the fridge for up to an hour, or until firm to your liking. You may also try reducing the amount of heavy cream used in the recipe instead. :)

-You may use this recipe as a chocolate ganache to pour over your finished cakes. To add a bit of a shine, try adding in 2 Tablespoons of light corn syrup and 2 Tablespoons of softened butter while whisking.