Two foodies live at Katywil Ecovillage now—Haynes Turkle and me (Bill). If we were cheeses, he would be a local smoky bleu and I would be Velveeta. To our latest potluck, he brought Moroccan Chicken with a filo crust. I made a somewhat gelatinous chocolate bread pudding from a recipe I’ll never use again.
I do, however, have a wonderful gluten-free chocolate-cookie recipe from relishmag.com, which seems to be failsafe—and uses just one bowl. If you watch the oven closely, the baked cookies emerge with a light crackled crust and a soft chewy interior. Scroll down for recipe.
Below is Jeremiah Woolley, a friend of Katywil from Amherst, munches down on a cookie after helping Bill bring in another cord of wood for the boiler.
Chewy Flourless Chocolate Cookies
1 ¾ cups powdered sugar, sifted
½ cup Dutch-process (I use Ghirardelli) cocoa, sifted
2 teaspoons cornstarch
¼ teaspoon salt
2 egg whites, unbeaten
1 cup coarsely chopped pecans or walnuts, toasted
1. Preheat oven to 300.
2. Whisk together sugar, cocoa, cornstarch, and salt. Gradually add egg whites,
stirring with a spoon until mixture forms a dough. (Mixture should be thick
enough to form into balls; if not, add more powdered sugar and cocoa.) Add
nuts; mix well.
3. Form dough into 15 balls. Place on a parchment-lined baking sheet. Bake 16
to 19 minutes, until glossy and crackled. Cool completely before serving.
Enjoy,
Bill