Cornflake Marshmallow Lace Cookies

Don't make these.  You see, if you dare to bust out a plate or two of these, they are guaranteed to be gone before you can count the calories.  Both my brother and dad asked (separately) while I was taking the cookie photos if they could do a hand-reaching-for-cookies shot.  I stayed strong though, making sure there was enough of them to show you!

No, seriously.  If you make these, they will disappear into thin air.  Obscenely addictive, they beckon you with their every movement.  Not-quite-crunchy cornflakes masquerading as oats, caramelized in the not-too-sweet cookie, topped with marshmallows that quickly toast and spread into the increasingly addictive substance.  Did I mention increasingly addictive?  Don't say I didn't warn you.  Just writing this up makes me want to make another batch.  In fact I think I have all of the ingredients...

This post is linked to Slightly Indulgent Tuesdays and Gluten Free Wednesdays.

Cornflake Marshmallow Lace Cookies
Adapted from The Cookbook Chronicles.  Adapted by Lauren of Celiac Teen.
Ingredients
2 sticks unsalted butter
1 1/4 cups brown sugar
1/3 cup sugar
2 eggs
2 tsp vanilla
1 tsp xanthan gum
1/2 cup sorghum flour
1/2 cup millet flour
1/2 cup tapioca starch
1 tsp baking powder
1 tsp baking soda
1 1/2 tsp kosher salt
2/3 cup quinoa flakes
1 1/4 cups lightly crushed gluten-free cornflakes
2/3 cup mini chocolate chips
3/4 cups or so mini marshmallows

Steps
Preheat oven to 350 degrees Fahrenheit.  Line a few cookie sheets with parchment paper.

Beat together butter and sugars, until light in colour and fluffy.  Add eggs and vanilla.  Continue to beat until combined.  Add xanthan gum, sorghum flour, millet flour, tapioca starch, baking powder, baking soda and salt.  Mix on low speed until the dry ingredients are just incorporated.  Using a wooden spoon, mix in the quinoa flakes, crushed cornflakes and chocolate chips.

Roll the dough into balls, about the size of golf balls.  Place about 6 on each pan (seriously.  They spread like crazy).  Lightly press 4 mini marshmallows into the middle of each ball of dough.  Sprinkle a bit more salt on top.

Bake for 9 to 12 minutes, until spread and golden.  Allow them to cool on the cookie sheet before serving.

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Innocent enough stack of cookies.  Sorta lacy, great golden colour.

Further examination displays the ruffled edges.  The signature of a really good chewy cookie.

And then... Caramelized marshmallows.  

But most importantly, the cookie monster.  Ahem, monsters.

They came.  They ate.  They asked for more.

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These are epic cookies.  Just make some.  Then a couple more.

xoxo

Lauren

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Gluten-Free Ladyfingers

I didn't think much of these before I made them.  I figured that they wouldn't be half bad, but they were going to be covered and hidden in this tiramisu anyways, so if they didn't turn out as I hoped it wouldn't be an issue.  When they came out, I snuck a bite.  Woah.  Light.  Cakey.  Yum.

I had to stop my self from eating them all before adding them to the tiramisu.  I was so close to just eating them all.  Every last one.  There was a beacon emitting from them, calling me like sirens on a rocky shore.  But, like a sailor with an unfailing sense of North, I stayed away.  I let them rest; they were needed elsewhere and I wanted a fantastic tiramisu (which, by the way, it was!).

As of when I'm posting this, I've made them three times.  Once for the tiramisu and twice for just eating.  The only problem (if you can call it that) is that they are easy.  Or at least they don't take all day.  I've found making them very therapeutic.  Whipping egg whites, folding, piping.  Calming, and not requiring too much thought.  I barely looked at the recipe the second time.  Some recipes just stick in your mind, and those tend to be the ones that you love.  I loved these.

They could easily be wheat.  They aren't, in fact they are gluten and dairy free for my GFCF friends as well =D.  See, its good for you as well.  For that reason, they are my submission into March's Go Ahead Honey, It's Gluten Free event, hosted by Amy of Simply Sugar and Gluten Free.  The theme is guiltless pleasures.  Perfect, no?  Whole grains, eggs, some sugar and pure deliciousness.  Thats it.  Guilt-free if you eat one.  Or two.  Good luck with that!

Gluten-Free Ladyfingers
Adapted from Cordon Bleu at Home.  Adaptation by Lauren of Celiac Teen.
Ingredients
3 eggs, separated
6 tablespoons sugar
1/4 cup tapioca starch
1/4 cup sweet rice flour
2 tbsp sorghum flour
1 tbsp millet flour
1/2 tsp xanthan gum
6 tbsp icing sugar (or berry sugar with 1 tsp cornstarch)

Steps
Preheat oven to 350 degrees Fahrenheit.  Lightly grease cookie sheets then line with parchment paper.

Beat egg whites until stiff peaks form.  Slowly add sugar, continue beating until whites are stiff and smooth.  In a little bowl, lightly beat the egg yolks with a fork, then fold them into the whites.

In a small bowl, whisk together the tapioca, sweet rice, sorghum, millet and xanthan gum.  Sift the flours over the egg mixture, then fold gently until just mixed.

Use a pastry bag with a plain tip and fill with batter, then pipe into strips (or any other shape), about 1 inch apart.  Sprinkle half of the icing sugar over the piped batter, wait 5 minutes and repeat with the other half.  Hold the parchment paper in place and tap off excess sugar.

Bake for 10 minutes, then rotate sheets and bake for 5 more minutes, until puffed up and lightly browned.  Let cool for 5 minutes on sheet, then cool on rack.

Enjoy!

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Yes, I know these ones look different than the top ones.  For the first version, I was out of icing sugar.  The tiramisu didn't mind.

  

You can use whichever sugar you like, or have on hand.  It does have an effect, but its not like one way is bad and the other is great.  They're both addictive.  

Air pockets.  From folding those voluminous egg whites.  If you over-fold, you'll ditch those nooks and crannies in a hurry.  Trust me, you want the air pockets.  It makes them light.

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Guess what?  Today, I actually do have some other news!  Maggie of She Let Them Eat Cake interviewed me this past week, and the interview is live on her site.  If you would like to learn a bit more about me, that's the place to be!

xoxo

Lauren

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