Somehow the entire month of September flew by me with nary a post in sight. And that is because I have some very, very exciting news to share! Thanks to California’s Cottage Food Act (AB 1616), I was able to open a bakery right out of my own home kitchen. Though I’ve only been open a week, I’ve already filled several orders for happy customers. I hope to meet a real need in our community–there are no exclusively gluten-free bakeries within 30 miles of the Santa Clarita Valley where I live.
I have no idea what all will come of this, but I do know one thing for certain–I now am a small business owner doing something that I LOVE! My little bakery, called Ginger & Fox Bake Shop (website still under construction!), will hopefully keep me busy, but not TOO busy so that I won’t have time to post here.
How are you? I’ve missed you!
Today I have a cookie recipe to share and believe it or not, it has nothing to do with October’s most ubiquitous flavor. It’s based on the famous Compost Cookies created by pastry chef, Christina Tosi, over at Momofuku Milk Bar. They are called Compost Cookies, because they are full of all sorts of odd-sounding items, at least in a cookie. But the combination of sweet & salty works amazingly well. And the chunks of stuff–namely crushed potato chips and gluten-free pretzels–provide a pleasing crunch and interesting texture. Besides chips & pretzels, they have oats, chocolate chips and butterscotch chips (FYI the only butterscotch chips that I know for certain are gluten-free are made by Hersheys).
The kind folks at Zulka sent me a package of their new brown and powdered sugars to try out. I really love the flavor that their brown sugar imparted to this recipe, however, I did find that the sugar, once opened, got rather hard and difficult to handle. (If you have a trick to help keep brown sugar moist and soft, do share!) I think it is widely available now, and it’s non-GMO verified too.
So…happy autumn! I hope to be back soon with some pumpkin recipes to share. In the meantime, go make these and dunk them in a cup of hot coffee and call it breakfast.
- ½ cup butter, softened (1 stick)
- ¾ cup brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract (gluten-free)
- 1¼ cups gluten-free flour blend
- 1 teaspoon ground coffee
- 1 teaspoon xanthan gum
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup chocolate chips
- ¼ cup Hershey's Brand Butterscotch Chips (these are the only ones that are gluten-free)
- ¼ cup crushed potato chips
- ¼ cup crushed gluten-free pretzel sticks
- ¼ cup certified gluten-free oats
- Preheat the oven to 350 degrees and line 2 cookie sheets with parchment paper.
- Beat the butter with the sugar until fluffy in the bowl of your stand mixer (fitted with the paddle attachment). Add the egg and vanilla and beat until smooth.
- Add the flour, coffee, xanthan, baking soda, and sea salt and beat until combined. Add the chocolate chips, butterscotch chips, potato chips, pretzel sticks and oats and stir until evenly mixed.
- Using a small scoop (I like 1 ounce) or large spoon, scoop dough onto the parchment-lined cookie sheets, placing about 2 inches apart. Bake immediately, or for a fluffier texture, freeze for about 30 minutes until dough is firm.
- Bake for 15 minutes, or until lightly golden brown. Remove to a rack to cool completely.