A dang food blog

Making: Chocolate chocolate chocolate chip cookies! 24 servings prepared Here's what I have: 315 g Gluten free all-purpose flour   *This mix contains Xanthan gum  1 tsp Baking soda 1/2 tsp Kosher salt 164 g Light brown sugar 150 g Granulated sugar 11.5 oz Chocolate chips 32 g cup baking chocolate powder 2 Large eggs 2 tsp Pure vanilla extract  112 g Butter Preparation:  The dry ingredients for all mixed together using a whisk until everything was well blended. This was set aside. Half of the butter was melted and then whisked together with the other half of the butter until it had a creamy consistency. The eggs and vanilla extract were added in next and mixed until everything was well Incorporated. Using a hand mixer on medium speed the flour mix was added to the wet mix in tbsp increments until it was completely Blended. Last chocolate morsels were added and folded into the dough mix. The cookies were weighed up at 1.8 ounces per dough ball. ...

Making: Today I am going to experiment with making gluten-free cheese flat breads using Bobs Red Mill paleo flour. Prep time: 30 minutes  Bake temp and time: 350 for 10 minutes  Here's what I have: 1 cup Paleo flour  3 tbsp Coconut flour  2 tsp Xanthan gum  1/4 tsp Kosher salt  2 tsp Apple cider vinegar  1 Egg  3 tsp Water  1/4 cup Extra sharp cheddar cheese  1 tsp Bacon butter  2 tsp Garlic bread spice blend Not pictured: 1 tbsp Heavy whipping cream  Preparation: The dry ingredients were all mixed together in a separate bowl including one teaspoon of the garlic bread spice blend.  The wet ingredients were all mixed well after this in a separate large mixing bowl and in the dry ingredients for added bit by bit until well Incorporated. I ended up adding the heavy whipping cream because the mix was a bit too dry. During the last part I added the cheese and needed the dough until well ...

Making: Gluten-free/keto taco boats Original recipe:  Here Here's what I have: Almond flour Coconut flour Xantham gum Baking powder  Kosher salt  Apple cider vinegar  Egg Water Preparation: Preheat oven to 375. I mixed the wet ingredients in a tall Tupperware bowl and the dry ingredients in the square bowl until they were well mixed.  Once done I began adding the dry mix to the wet mixture bowl stirring with a butter knife until the dough formed. Per instructions in the original recipe I wrapped the wet mix in saran to rest for 15 mins. Once the dough finished resting I cut it into 4 pieces and flattened the sections.  There's were draped over a popover pan. These were baked in the oven for 10 minutes because I made the tortillas thick. I then removed them from the popover pan and baked an additional 5 mins.  Here are some of the boats in the finished dish.  These were a great low carb option for thi...