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Posts tagged ‘butterscotch’

Gluttonous and gluten-free!

I was literally trapped in my house today. Well not literally. I know how to open a door. But my car has a flat (second one in a month, mind you), and long story short, I can’t do anything about it until tomorrow. And until about two hours ago, it was super gloomy outside.

My options were these:

1. Watch movies all day. Which I hardly have the patience for.

2. Clean. (haha…yeah, okay…)

3. Staring contest with Kitten.

4. Waste my hours and dollars online shopping.

5. Bake chocolate cookies.

Realistically, cleaning probably would have been the most productive thing to do. But let’s be honest. I’m on spring break. That sh*t ain’t happenin’.

If you’re familiar with my blog, you’re well aware that cookies are my fave.

Well actually chocolate cake is my numero uno, but I’m saving that for…I don’t know, a really great Wednesday or something. It’ll be amazing, and now my mind has officially started fantasizing about a huge slab of chocolate cake with chocolate buttercream. Ooh maybe it has sprinkles too. And a mousse filling! AND STRAWBERRIES ON TOP!!!

That got a little out of control. My apologies.

Cookies. We’re talking about COOKIES today, not cake.

Flourless cookies, actually. Don’t freak. These are made for both the gluten-embracin’ and gluten-avertin’ cookie lover. They are not, however, made for anyone who doesn’t like chocolate. When I say chocolate cookies, I mean chocolately, chocoholic, chocolicious, chocolate cookies. It’s serious.

Believe me when I say that the cookies are about as delicious as…a really good chocolate cookie…

I’m sorry, my creativity really escaped me on that one.

I am definitely glad they turned out so well, because I had to do math to figure this recipe out. And math is the bane of my existence.

I’m a Communications major for a reason.

The few grueling minutes it took me to punch some buttons on a calculator was totally worth it, though.

Just as a side note, because I was seriously amused by this and must share, this batter is SUPER thick. Look:

Right-side up...

Upside-down. I kid you not when I say this picture was taken after the spoon was held this way for about a minute.


At the last-minute I threw in some butterscotch chips. Twas a good decision, if I do say so myself. It’s a nice contrast to the fudgeyness of the cookie, and because I didn’t add a whole lot, it didn’t make them overly sweet, which butterscotch can easily do.

Pour yourself a glass of milk and dunk these in your glass like there’s no tomorrow! Or eat them milk-free, because milk is gross. (In my opinion.)

Flourless Chocolate Butterscotch Chip Cookies
What a mouthful…literally ­čśë
Sugar Therapy original

2 1/4 cup powdered sugar
1 cup cocoa powder
5 tbsp baking soda
pinch of kosher salt
3 egg whites
3 tbsp vanilla
2 tbsp instant coffee, brewed and cooled
1/4-1/2 cup butterscotch chips

1. Whisk together the sugar, cocoa powder, baking soda, and salt until combined.

2. Add egg whites and whisk until batter begins to thicken.

3. Add vanilla and coffee. Whisk until combined. The batter will be very thick.

4. Stir in butterscotch chips.

5. Chill the batter in the fridge for about an hour.

6. Preheat the oven to 350 degrees, line a cookie sheet with parchment paper.

7. Bake cookies for 8 minutes.

They’re super soft when they first come out of the oven, but you’ll see that they’re crispy on the outside. The best part? They stay that way! Yum.

Just wait a minute or two before transferring them to a wire rack, so they don’t fall apart mid-move. Although if one just so happened to break, I’m sure you’d find something to do with it…you sneaky little gluten-free genius, you.

Bon app├ętit!


Island cookies from the Mainland

I have to take a moment to brag, so bear with me. It’ll benefit you, don’t worry.

I’m going to Hawaii on June 9th.

I’m going to Hawaii on June 9th for 6 days.

I’m going to Hawaii on June 9th for 6 days with my amazing boyfriend.

I. am. so. excited.

You know the best part about Hawaii? I don’t have any responsibilities there. No work, no school, no rent, no bills, no nothin’, except sunshine and lots of ridiculously awesome tropical adult beverages.

So because I’m a cheeseball I decided to make something with island-ish ingredients.

It doesn’t get more tropical than coconut.

This is a Sugar Therapy original, and it tastes quite delicious. That’s some good news, people! But at the same time, this is a Sugar Therapy original…so there are a few kinks to work out. Totally fixable, though!

These cookies might look a little flat, but they’re full of flavor! The next time I make these (which I will) I’m going to up the rum (yep, rum), and make them thicker by adding a little more flour. I knew the batter looked thin, but did I do anything about it? Nope. Oh well. You bake and you learn.

They’re so good though. And you know what’s really weird? These are possibly the first cookies I’ve ever made that might just be better the next day instead of right out of the oven.

“What? Those kinds of cookies exist?” Mhm, they do! ┬áBut don’t be hesitant to try one ASAP, because let’s face it, you are baking and you do love cookies.

Island Cookies

1 1/4 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, room temp
1/2 cup + 2 tbsp coconut sugar (you can use regular granulated sugar too, I was just feelin’ fancy)
1/2 cup packed light brown sugar
1 egg
3/4 tsp vanilla
3 tbsp pineapple rum (I used Captain Morgan Parrot Bay Pineapple Rum)
1/4 cup butterscotch chips
1/4 coconut flakes
a small handful of cashews
a small handful of sliced almonds
milk chocolate

1. Heat oven to 325 degrees, and line cookie sheet with parchment paper.

2. Sift flour, baking powder, baking soda, and salt together in a medium bowl.

3. In a large bowl, beat butter with an electric mixer until fluffy and light in color.  It will take a while, so hang in there.

4. On medium-low speed, add sugars and beat until smooth (little to no grittiness).  Increase speed to high and beat mixture for about 3 minutes.

5. Add egg and vanilla.  Beat until incorporated.

6. Add rum.  Beat until incorporated.

7. Stir in the flour mixture with a spoon until everything is just blended.

8. Stir in the butterscotch, coconut, and nuts.

9. Form 1″ balls of dough and place 1 1/2″-2″ apart. Bake for 10 minutes. Cool on baking sheet for about 5 minutes, and transfer to wire rack.

10. Melt the milk chocolate and drizzle it on the cookies, as seen above.
Hint: Stir in a tiny bit of veggie or canola oil to the melted chocolate to keep it shiny. ­čÖé

One last thing. ┬áBecause I’m such a fan of substitutions, tweaks, and twists in baking recipes, I encourage anyone making these island goodies to add anything that sounds yummy. ┬áMacadamia nuts, perhaps? ┬áMaybe chocolate chunks for the chocoholic in your life? ┬áSomething I considered (but unfortunately didn’t have time for) was to soak the coconut in the rum, instead of adding it to the batter in liquid form.

These cookies have too much potential.  Start baking!