Thursday Recipe - Chocolate Chip Cobbler (GF)

No, it isn't really a cobbler, not technically. But it is a delicious cookie bar that happens to be wheat-free.

Chocolate Chip Cobbler Bars

1/2 c. butter
1/2 c. peanut butter
1 1/2 c. sugar
4 small or medium eggs (or 3 if you're using jumbo or extra-large)
1 t. baking soda
1 t. baking powder
1/2 t. salt
1/2 t. vanilla
1 1/2 c. oatmeal (quick cooking is best for this recipe)
1 c. almond flour
1/2 c. rice flour
1/4 c. cornstarch
1 c. milk chocolate chips
1 c. butterscotch chips

Cream butter, peanut butter, and sugar until fluffy. Add eggs, baking soda, baking powder, salt, and vanilla. Cream until very smooth and light in color, at least 2 minutes on high. Stir in oatmeal, flours, cornstarch, and chips. Stir until well mixed. Spread in a greased 9x13 baking dish. Bake at 350° for 30 minutes, until very lightly browned on the edges and mostly set in the middle.

Let the cookie bars cool for at least an hour before cutting and serving.

To make these with normal flour - substitute 1 1/2 c. regular all-purpose flour for the almond flour, rice flour, and cornstarch.

Thursday Recipe - Butterscotch Brownies

My oldest son has been experimenting in my kitchen. He loves butterscotch brownies and has been playing around with some variations. We're still working out the bugs in those recipes, but here's the original version.

Butterscotch Brownies

1/3 c. butter
1 2/3 c. brown sugar
1 t. vanilla
2 eggs
2 t. baking powder
1 t. salt
1 1/2 c. flour

Cream butter and sugar. Add vanilla, eggs, baking powder, and salt. Blend well. Stir in flour. Spread in a greased 9x13 pan. Bake at 350° for 25 minutes. Let cool before eating.

Thursday Recipe - Anise Shortbread

I've got a thing for licorice. I love black licorice. Anise seed has a mild licorice flavor. It's a great addition to spice mixes, both sweet and savory. A lot of Middle Eastern and Indian recipes use anise seeds.

This recipe is adapted from a cookie recipe in an old spice cookbook (Spices of the World from McCormick 1964). The poor paperback is falling apart. But it has some fantastic recipes that are worth saving. I updated this to be a bar cookie. I also cut the fat and sugar and added whole wheat flour for a healthier treat. They are still very tasty. If you let them sit for a day or two, it will enhance the anise flavor. My kids devoured them when they were barely cooled.

Anise Shortbread

1/2 c. butter (the real stuff tastes much better in this recipe)
3/4 c. sugar
1 egg
1/2 t. salt
1/2 t. vanilla
1 t. baking powder
1 1/2 t. anise seed
1 c. whole wheat flour
2/3 c. white flour

Cream butter and sugar until light and fluffy. Add egg, salt, vanilla, baking powder, and anise seed. Beat until very fluffy. Stir in flours just until mixed. It will be crumbly. Spray a 9x13 baking dish. Heat oven to 350°F. Spread crumbs in pan and pat smooth. Bake for 15 minutes, just until very lightly browned and slightly puffed. Let cool. Cut into small bars. Makes about 32 small bars.