our one year blogiversary!!
i’m such a bad blogger… i completely missed my first blogiversary a few weeks ago! granted, i was just getting back from my honeymoon (totally a valid excuse, right? 🙂 ), and then school started back up and i am just now getting around to writing a post. i can’t believe it has been a year already since i decided to start putting my recipes and photos out into the universe.
over the past year i have been so touched by the level of support and praise for the blog, and i have all of you to thank for that. i have learned so much about staging food for good photos (and still have a ton more to learn until i get to where i would really love to be), and have had an absolute blast creating recipes that others have seemed to enjoy as much as i have. when i went gluten free, i was afraid i would end up loosing some of my followers who were maybe not interested in gluten free cooking. i have been so grateful that you have all stuck around and that even more people follow the blog now in some way!!
i have to throw a big thanks out to the hubs as well… he puts up with my cooking days, and has been incredibly supportive and encouraging throughout this past year! he is an excellent white board holder when i need a bit of help with lighting, an exemplary taste tester, and picture reviewer! now let’s see if he actually reads this post and realizes that i’m thanking him for everything he’s done in the past year to make my first blogging year so amazing 😉
as for the recipe i chose… a few years ago my friend, emily, went to chicago to visit her brother for the weekend and came back raving about this chocolate chip cookie with bacon on top. need i say more? being a bacon fan, and chocolate chip cookie fan, i thought… what an impeccable idea! unfortunately, i never tried this before i went gluten free and have been hesitant to bake a whole lot so far on my gluten free voyage (the fact that it costs an arm and a leg doesn’t help this broke grad student), but this past weekend i finally gave in and this recipe is the result. to find a good recipe, i turned to my constant source of inspiration – foodgawker. i found a relatively simple recipe from tarte du jour, who had taken the recipe originally from cannelle et vanille. i added in my amazing bacon, and made one big cookie rather than lots of small ones, et voila!
in the end, the cookie was super tasty – i LOVE the combo of the salty, slightly sweet bacon and the chocolate! i was a little disappointed with the texture of the cookie though and will probably search for another recipe in the future… it was quite crumbly, but i loved the flavor of the amaranth flour, which was one i had heard mixed reviews about flavor wise. overall, i thought the recipe was quite the success and gave myself a nice big pat on the back for my second gluten free baking attempt!! happy blogiversary to me, and thank you all again so much for your continued support throughout this past year!!
makes 2 dozen or one tart pan sized cookie. taken from tarte du jour, originally from cannelle et vanille
1 stick unsalted butter
1/2 cup packed light brown sugar
1/4 cup natural cane sugar
1 teaspoon vanilla extract
1 egg, at room temperature
1 cup brown rice flour
1/2 cup amaranth flour
1/4 cup tapioca starch
1/2 teaspoon fleur de sel, plus more for topping
1/4 teaspoon baking soda
1 1/4 cups semi-sweet chocolate chips
6 slices black forest smoked bacon cooked until chewy/crisp, then diced
preheat the oven to 350 degrees.
start by combining your dry ingredients in a small bowl and set aside (both flours, tapioca starch, salt and baking soda). next, cream both sugars, the vanilla and the butter for two minutes on medium speed. add in the egg and beat unti light and fluffy.
turn the speed down to low and slowly add in the dry ingredients. mix until they it all just comes together. add in the chocolate chips and half the bacon and mix until well distributed.
for individual cookies – form the dough into a log and chill in the fridge for an hour before slicing into individual rounds, then press more bacon bits into the tops of each cookie and baking for 10-12 minutes, or until golden brown on a baking sheet lined with parchment.
for one big cookie – if you want to be able to remove it from the tart pan, line it with tin foil, then rub it with shortening. if you don’t mind leaving it in the tart pan, just make sure to spray it with non-stick spray or wipe it down with shortening. press the dough into the pan, then distribute the remaining bacon on top of the cookie and press lightly. chill the whole cookie in the fridge for an hour, then bake for 25-30 minutes, until golden brown.