“What’s a record?” asked a niece.
Finally, something I know about. Not kidding here. I’ve been helping with homework for the past couple of months and here’s what I’ve learned: I am NOT smarter than a fourth grader. Lattice multiplication? Honestly.
We headed to the basement for a trip back in time. Before too long, I started waxing nostalgic about unusual food that my mom used to make. She also had a thing for Girl Scout cookies and would buy hundreds of boxes each year. Hundreds. Mostly thin mints that promptly went into a basement freezer. Of course, that was back in the day before BOTH of us were diagnosed with celiac disease.
Regular Girl Scout cookies are off limits now, but before anyone starts thinking, “poor you for missing out” – I was very lucky to get diagnosed. Stayin’ Alive is awesome. My mom, however, is suffering the consequences of decades of undiagnosed celiac disease – severe osteoporosis, arthritis, thyroid issues, etc. . . . but she’s glad to get her mint cookie fix once again. And she still enjoys the Bee Gees. Must run in the family because one of the nieces just said:
“I want to listen to The Bee Gees over and over for the rest of my life.”
Adding natural peppermint oil to the cookie dough will make your cookies even better than the real thing. Unless you want to share these gems, you should definitely hide your finished cookies in the freezer.
Gluten Free Thin Mints
Combine the following ingredients in a large bowl:
1 and 1/2 cups gluten-free flour*
1/3 cup unsweetened cocoa powder
1 and ½ teaspoons xanthan gum
½ teaspoon cream of tartar
½ teaspoon baking soda
1/8 teaspoon salt
Then add in and mix until crumbly:
½ cup Spectrum organic shortening
In large cup combine the following, then add to large bowl:
½ cup sugar
½ teaspoon each pure vanilla extract and peppermint oil
Let dough rest in fridge for about an hour. Then roll out using powdered sugar to keep dough from sticking to work surface. Cut into shapes as needed. Bake 10 minutes at 350 degrees.
*From rice blend: 6 cups rice flour, 2 cups potato starch, 1 cup tapioca starch
Now for the good stuff.
Melt good quality chocolate in a microwave safe bowl or over a double boiler. Remove from heat. Keep stirring until chocolate has cooled to the touch but is still warm enough to melt two large handfuls of additional chocolate chunks. Stir until new chunks are melted and combined. This is the easiest way to fake-temper chocolate. Add 1/2 teaspoon peppermint oil per 12 ounces of chocolate. If you like your cookies extra minty, add a bit more peppermint oil.
Working quickly, dunk cookies into chocolate, using a fork to turn and completely coat each cookie. If you must heat chocolate again, do it gently. Not too hot, okay? Knock off excess chocolate by gently tapping the edge of bowl before placing cookies on a parchment lined baking sheet. Cooling completely at room temperature will give you the best finish.
Still here? Today’s Let’s Lunch on twitter features music inspired posts from a band of talented writers and cooks. Take a look at the delicious posts rounded up by host Cheryl Tan from A Tiger in the Kitchen. Special thanks to Corey Woodruff for taking the cookie pics above.
- The Kitchen Trials: Coconut Cake
- Hot Curries & Cold Beer: A Song and Recipe of Remembrance for Rashda’s Dad
- Cowgirl Chef: “Teach Me Tiger” Cakes
- Monday Morning Cooking Club: Hukilau and Coconut and Macadamias
- ShowFood Chef: Jazzy Blues and Chicken and Dumplings
- Beyond the Plate: Django Reinhardt & Pear Frangipane Tart
- GeoFooding: Singing the Blues over Just One Meatball
- Spicebox Travels: Buena Vista Social Club, Frijoles, Platanos and Mojitos
- Burnt-Out Baker: Rockin’ Chili Burgers
- The Asian Grandmother’s Cookbook: Purple Rice Pudding with Rose Water Dates
- Patrick G. Lee: Exeter College Organ Music and the Munchies