Mouth Explosion Of Awesomeness!

Today was a pretty big and very exhausting day! I was stretched as I once again stepped out of my comfort zone to partner with the Lord in a pretty phenomenal opportunity. But the physical demands left me in a mid-evening coma for 5 hours (a.k.a. a nap!) and so here I find myself, up at 3:00 in the morning doing what I love but wishing it was a reasonable time because I know what this means for tomorrow! 

As I sit here editing photos from Family Life Radio's outstanding attempt to set a new Guinness world record for the most carolers, my stomach began begging for something- and after watching my handsome men eat their treats today... I decided I was going to bake myself cookies to fuel me through hundreds of photos! I should have sensed my addiction was going to side-track me... Oops!

Whenever I want a mouth explosion of awesomeness I make my go to treat... A delicious Buckwheat cookie recipe from I Quit Sugar. Oh my mouth full of goodness! It's funny how different this recipe turns out for me every time I make it based on the temperature or way I heat my butter, the brand of buckwheat flour I use, the amount of rice malt syrup I measure and of course.... the CHOCOLATE!! Sometimes when I am feeling daring, I'll even add extra spices like cinnamon or cardamom.

Real bakers or chefs may understand the actual relationship/chemistry behind the butter and how it affects the cookie when warmed quickly in the microwave vs. room temperature. In any case, I've found the cookie spreads better and is more chewy when I use the microwave just enough to soften the butter. I also recently discovered pressing extra chocolate morsels in the top really does make them more appet-eye-zing! See what I did there? :)

Here is the results from when I melted the butter in the Microwave, a nice softer, chewier cookie:

And here the result from butter slowly warmed to room temperature, a much flakier cookie:

Another new treat I found was lust at first sight and then became love when it entered my mouth cavity! Traderspoint Creamery not only fed my mouth but also my glass fetish with their amazing packaging! It was what drew me to try it from the vast yogurt selection on my too rare trip to Whole Foods yesterday (well I guess really it would be two days ago since it is technically Sunday now!) I need to find some of this within my 7 minute radius! It is really an amazing product I feel so totally good about enjoying! 

The only thing wrong with this picture is that it is empty! 

IQS Gluten Free Chocolate Chip Cookies

Ingredients

• 1 teaspoon baking powder.
• 1 1/2 cup buckwheat flour.
• 1 teaspoon vanilla powder.
• 1/2 teaspoon sea salt.
• 125 g unsalted butter, softened.
• 1/2 cup rice malt syrup.
• 1 egg.
• 100 g 85% dark chocolate, coarsely chopped.

Directions

1. Preheat oven to 160°C. Line two baking sheets with baking paper. 
2. Combine flour, baking powder, vanilla powder and salt in a large bowl. 
3. In a separate bowl beat butter and rice malt syrup until creamy. Add egg and beat until combined. 
4. Add butter mixture to dry ingredients and combine with a wooden spoon. Fold through chocolate. 
5. Spoon tablespoonfuls of the mixture into balls and place on the lined trays. Press down slightly. 
6. Bake for 15-20 minutes until lightly golden. Transfer to a wire rack to cool. Store in an airtight container.

If you really wanted to take it a step further you could replace the dark chocolate with cacao nibs which would reduce the sugar more.

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