Chocolate Crackles

adapted from Martha Stewart's Cookies.

8 oz bittersweet chocolate, finely chopped
1/3 c brown rice flour (52 g)
1/4 c sorghum flour (34 g)
1/3 c tapioca starch (40 g)
1/4 c sweet rice flour (51 g)
1 tsp xanthan gum
1/2 cups unsweetened dutch-processed (alkali) cocoa powder
2 tsp baking powder
1/4 tsp salt
1/2 c butter, room temp
1 1/2 c packed light brown sugar
2 large eggs
1 tsp vanilla extract
1/3 cup whole milk
1 cup granulated sugar
1 cup powdered sugar

1. Melt chocolate, let partially cool.  Sift together flours, cocoa powder, baking powder, and salt.
2. Beat butter and brown sugar until fluffy, add eggs one at a time, add vanilla, add chocolate mixing between each step.
3. Alternate adding flour and milk: flour, milk, flour, milk, flour.
4. Divide dough into 4 equal pieces, wrap in wax paper and refrigerate 2 hours.
5. Preheat oven to 350 F. Divide each into 16 1-inch balls, coat each with granulated sugar than powdered sugar. Bake with cookies 2 inches apart for 14 minutes.

total carbs: 950 g
carbs/cookie: 15

English Toffee Squares

1 C. butter

1C. brown sugar

1 egg yolk

1 t. vanilla

1/2 c brown rice flour (80 g)

1/2 c sorghum flour (68 g)

1/2 c tapioca starch (60 g)

1/3 c sweet rice flour (67 g)
2 tsp xanthan gum

1/4 t. salt

1/2 pound semisweet chocolate (I use a bit more)

1/2 C. chopped walnuts

Cream butter

Add Sugar Beat well.

Add egg and vanilla. Mix

Add flour, salt. Mix

Spread in a 10 x 13 pan to edges.

Bake 350 20 minutes

While warm spread on melted chocolate and sprinkle nuts if desired.

total carbs: 545 g
carbs/piece: 23 g

Ginger cookies

3/4 cup butter 
2 cups sugar 
2 eggs 
1/2 cup molasses 
2 teaspoons apple cider vinegar 
1 cup brown rice flour
1 cup tapioca starch
1 cup sorgum flour
3/4 cup sweet white rice flour
2 teaspoons xantham gum 
1 1/2 teaspoons baking soda 
3 teaspoons ground ginger 
1/2 teaspoon cinnamon 
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/4 teaspoon black pepper

1. Preheat oven to 350
2. cream butter, add sugar, then add eggs one at a time, then molasses, then apple cider vinegar
3. whisk together dry ingredients (flours, xantham gum, baking soda, salt, spices)
4. slowly add dry ingredients to wet and mix until just blended
5. roll 1" balls, roll in brown sugar if desired, and bake on a silpat for 10-12 minutes

total carbs: 832. About 18/cookie (assuming 4 dozen cookies made)

Pumpkin Pie

Crust
1.25 bags of trader joe's GF ginger snaps, crushed
3/4 stick of butter

Melt the butter and mix until crumbs are all coated with butter. Pour into pie place and distribute evenly to make the crust.

Pie
1 can (15 oz) pumpkin
1 can (12 oz) evaporated milk
2 eggs
3/4 cup sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground giner
1/4 tsp ground cloves

Preheat oven to 425 F.
Beat eggs in large bowl. Add pumpkin, sugar, and spices, mix well. Gradually stir in evaporated milk.
Pour into crumb crust and bake at 425 for 15 minutes.
Turn down oven to 350 F and bake for 40-50 minutes more, until knife inserted near the center comes out clean.
Cool for 2 hours then refrigerate or serve.

390 grams of carbs total, or about 50 grams per slice.

Cornbread

makes 9 servings

1/2 cup butter
90g (1/2 cup) white sugar
2 eggs
1 cup buttermilk
130 g (1 cup) cornmeal
75 g (1/2 cup) brown rice flour
135 g (1/2 cup) tapioca starch
1/2 tsp baking soda
1/2 tsp salt
2 tsp xanthan gum

preheat oven to 375.

melt butter, mix with sugar, then add eggs and buttermilk. Mix well.

Add dry ingredients, mix until just combined.

Pour into greased 8x8 pan, bake for 30 minutes. Can also be made in a 13x9 pan, bake for about 20 min.

90	g sugar	90	g carbs
75	g rice flour	56.25	g carbs
135	g tapioca starch	112.5	g carbs
130	g cornmeal	30.33333	g carbs
		289	g carbs

                                                     32 g carbs/serving

Jewish Christmas Potato Latkes

~5 lbs potatoes
3 eggs
1+ cups grated onions
Veg oil
salt
Apple Sauce
Sour Cream

Peel and shred potatoes. Update 2013: To keep from browning, add an acid (cream of tartar, vinegar, lemon juice, etc.).
Place in strainer and press down with bowl to press out water content. Lay shredded potatoes on paper towels and salt to extract more moisture.
Grate 1 to 2 onions in food processor.

Turn on oven to 200F to keep latkes warm. Mix eggs, onions and potatoes in bowl. Heat very-thin layer of veg oil in frying pan. Spoon in potato mix and press down. Cook and brown on each side. Place on paper towels to drain excess oil.

Watch Bad Santa and drink Manischewitz.

Muffins!

These came out really good, especially for a first try. I added chocolate chips in half and mixed berries (thawed and patted dry with a paper towel) in the other half. I topped them with brown sugar.

1 cup brown rice flower

1/2 cup tapioca (or potato) starch

1/2 cup amaranth flour

2/3 cup white sugar

4 tsp baking powder

1 tsp salt

2 tsp xanthan gum

1 cup milk (or 3/4 cup buttermilk plus 1/4 cup milk)

2 eggs

2/3 cup vegetable oil

1 tsp vanilla extract

chocolate chips or berries to taste (about 1 cup for the whole recipe)

brown sugar for topping

1. preheat oven to 400 F. Line muffin tin with papers.

2. combine wet ingredients and mix well.

3. Add dry ingredients and mix until just blended.

4. stir in chips/fruit

5. spoon into muffin papers, so they are about 1/2 full.

6. bake for 20 minutes, turning 180 degrees halfway through

makes 12ish muffins

60	g tapioca		50	g carbs
145	g brown rice		109	g carbs
55	g amaranth		37	g carbs
138	g sugar		138	g carbs
			334	total carbs
			28	carbs/muffin