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Gluten Free Friday: Double Chocolate Brownies

Double Chocolate Brownies (Gluten Free)
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Ingredients
  1. 1/2 cup melted butter (or Earth Balance Vegan Buttery Sticks)
  2. 1/3 cup cocoa (plain, unsweetened kind)
  3. 1 cup sugar
  4. Pinch of salt (1/16th of a teaspoon)
  5. 1/4 cup semi-sweet chocolate chips
  6. 3 large or extra large eggs
  7. 1/3 cup potato starch (spoon into cup, then level it, don't pack)
  8. 1/2 cup more semi-sweet chocolate chips
Instructions
  1. Grease an 8 inch square, glass baking pan with a non-stick baking spray. Preheat oven to 325°
  2. 1. In a large saucepan, melt the butter over medium/low heat. Remove from heat. Whisk in the cocoa until smooth; then stir in the sugar and salt. Add 1/4 cup semi-sweet chocolate chips and stir until melted.
  3. 2. Whisk in the eggs, one at a time. When smooth, stir in the potato starch, then add the final 1/2 cup of semi-sweet chocolate chips. Pour into your prepared pan.
  4. 3. Bake at 325° for 23 - 28 minutes. Do not over-bake. The brownies should be barely set in the middle and just start to crack on the outside edges. Cool on a baking rack...then ENJOY!!!
Notes
  1. For DAIRY FREE BROWNIES: Use Earth Balance Vegan Buttery Sticks and Dairy Free Chocolate Chips. Both of these are available at a Natural Food Grocery Stores.
My Cake Class http://www.mycakeclass.com/

Wilton Courses are current $10 at Michaels

While looking at the calendar for the store I noticed that all Michaels four week courses were marked down to $10. 

If you are interested in taking any courses in January of February may I suggest that now is the time to register! 

Confectionately yours, 

Carolyn 

Owner/Operator, My Cake Class

Gluten Free Friday: Chocolate Chip Cookies

Gluten Free Chocolate Chip Cookies
Yields 28
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1/4 cup vegan margarine
  2. 1/2 cup brown sugar
  3. 1/2 cup caster sugar
  4. 1 egg, beaten
  5. 3/4 cup rice flour
  6. 1 cup soy flour
  7. 125 g dark chocolate, chopped
  8. 60 g additional dark chocolate, melted
Instructions
  1. Measure then sift your flour and add in chopped chocolate into a bowl and set to the side.
  2. Beat margarine, sugar and egg in a large bowl with an electric mixer until light and fluffy.
  3. Stir in your flour mixture and melted chocolate into large bowl and mix on low until completely blended then mix at medium speed for about 30 seconds.
  4. Using a melon scoop (or cookie scoop for larger cookies, beware you will have less than 28 cookies using a cookie scoop) make into small balls of dough.
  5. Place on a greased cookie sheet and slightly flatten.
  6. Cook in an oven at 350 until lightly browned and cooked completely through. Average cooking time is about 10 minutes.
  7. Let cool on the cookie sheet for about five minutes then transfer to a wire rack to completely cool.
  8. To enhance your cookies you can use the remaining melted chocolate and drizzle it over the top of the cookies.
My Cake Class http://www.mycakeclass.com/

We are up and running!

I say that with confidence on the outside, but inside I am making that “fingers and everything I can cross is crossed” face. 

I apologize for all those who have tried to purchase classes last week, unfortunately the Paypal set up on the shop interface I was using was much smarter than I was and we had an program that was experiencing opening month jitters. 

Hopefully third time is a charm and thing should be working now. 

Confectionately yours, 

Carolyn

Owner/Operator, My Cake Class

 

 

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