Butter Pecan Turtle Cookies

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You know how your favorite cookie (or whatever) that Grandma used to make just doesn’t taste the same when you make it? You’ve tried and tried… followed her recipe to the T…. and it still isn’t ‘quite’ the same.  Yeah… it’s because Gramma lies!

You’re skeptical, I can tell…. but I have proof!  See the recipe below?  The typed portion is the recipe that Grandma told me…. I made it several times… but it was just never right.  The handwritten part was added after I badgered Grandma until she gave me the real recipe.  That’s her handwriting……. sneaky, sneaky Gramma.  (I hope I’m just like her when I get older.)

I didn’t realize until Grandma passed away that she used a different sized pan for these cookies.  I’d been using a regular 13x9in baking pan.  After she passed away Grandpa let me have a bunch of her baking supplies…. and that’s when I realized that she’d been using an AirBake jelly-roll pan.  It’s bigger… not by a huge amount, but it does make a difference in the crust layer.  It’s not so bad for the chocolate and caramel layers, but it’s noticeable in the crust layer.  I’d vote that you just get a jelly roll pan… bonus, you can make jelly rolls now! I think it makes enough of a difference. (I use one like this.) 

When I went gluten free I really missed Grandma’s Turtle Cookies.  It wasn’t until I discovered King Arthur’s Measure for Measure and Cup4Cup’s gluten free flours that I had any clue how to de-gluten my favorite cookies.  I’ve used both GF flours and had great results both times.

Butter Pecan Turtle Cookies

Crust 

  • 2 c. King Arthur Gluten Free Flour
  • 1/2 c. Butter, cold
  • 1 c. Brown Sugar, firmly packed

Caramel Layer

  • 1 lb. Caramels
  • 1/2 c. Evaporated Milk
  • 1/2 c. Butter

Chocolate Layer

  • 12 oz. Chocolate Chips

In a food processor, combine GF flour, butter and brown sugar. Process mixture until fine, sand-like particles form.  Do not over process. Pat crust into an un-greased jelly roll pan (I use one like this). Sprinkle pecans evenly over crust layer.

Prepare caramel layer: Combine caramels, evaporated milk and butter in a small sauce pan.  Allow caramel come to a low boil, being sure that all caramels are melted and smooth.  Pour caramel over pecans.

Bake at 350° for 18-22 minutes or until caramel is bubbly and crust is golden brown.

Remove from oven, immediately sprinkle chocolate chips over caramel. Allow chocolates to melt slightly and spread evenly with a butter knife.

Allow to cool.  (Seriously… leave them alone.  I know this is torture, but leave ’em alone until they cool…. this may take a few hours.  Putting them in the fridge to cool makes the chocolate harden odd.  Just leave em alone.. it’s worth the wait.)   

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Chocolate Chip Almond Treats

I’ve been making a lot more recipes that call for almond flour lately.  I’m trying to stay lower-carb and keep away from all the gluten free flours and all of their high carb, blood sugar raising, deliciousness.  (Not that they’re not quite tasty and wonderful in many ways…. I’m just trying to cut back.)

Almond flour is a naturally gluten free (it’s just almonds) flour substitute.  It’s not the near perfect GF flour replacement of King Arthur’s Measure for Measure or Cup4Cup.  Almond Flour requires more fooling around and probably a better understanding of the whole chemistry/magic of baking.  I haven’t quite mastered the chemical/magical understanding yet, so I just stick to the recipes that other’s have already created.  Not that that’s foolproof either…. wow!  There’s some really awful almond flour concoctions out there!  Fortunately for all of us… this recipe isn’t one of the stinkers…. in fact, it’s pretty damn amazing.

One bit of warning:  These aren’t your traditional flour based Chocolate Chip Cookies…. they’re Chocolate Chip Almond Cookies.  They’re softer and chewier and have a slight almond (duh) flavor.

I discovered this recipe on the back of the Blue Diamond Almond Flour bag that I came across in CostCo a few weeks ago.  I usually prefer King Arthur Almond Flour, but I figured the Blue Diamond was such a great price, I should give it a try.  I’ve used it in several of my favorite almond flour recipes and its worked wonderfully.

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Ingredients

  • ½ cup butter, softened
  • ¼ cup packed brown sugar
  • ¼ cup sugar
  • 1 teaspoon vanilla extract
  • 1 egg + 1 egg white
  • 2½ cups Blue Diamond Almond Flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup chocolate chips or pieces

Directions

Preheat oven to 350°F.

  1. Line two baking sheets with parchment paper.
  2. Beat together butter, sugars and vanilla extract in a large bowl, and then mix in eggs.
  3. Stir in almond flour, baking soda and salt. Mix well.
  4. Stir in chocolate chips.
  5. Drop tablespoons* of dough two inches apart onto baking sheets. Bake for 12 to 15 minutes or until lightly browned on top and firm to the touch.

*we used this cookie scoop and flattened the cookies with the back of a fork since they don’t spread on their own.

 

Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies

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Ingredients 

  • 1 cup creamy peanut butter
  • 3/4 cup sugar
  • 1 large egg
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semisweet chocolate morsels

Directions

Preheat oven to 350°. Stir together peanut butter, sugar, egg, soda and salt in a medium bowl until well blended. Stir in chocolate morsels.

Drop dough by rounded tablespoonfuls 2 inches apart onto parchment paper-lined baking sheets.

Bake at 350° for 12 to 14 minutes or until puffed and lightly browned.