He’s here! My baby was finally born. After what seemed like such a long wait, the birth was fantastic and very fast! I had a beautiful 9 lb. 4 oz. baby boy. My family of four is finally all here and I couldn’t be happier. My little Jude doesn’t know what to make of his brother yet, but everyday he shows more interest. So far, he really likes the baby’s feet and will play hide and seek with them under the baby’s blankets. I am not sure he realizes who the feet belong to or that his brother is staying permanently, but we are working on these concepts.
My mom and sister came and stayed with me after the baby was born and cooked up a gluten-free frenzy in my kitchen. It was neat to hear them in the kitchen coming up with gluten-free menus and cooking together. I ate really well! They made homemade rice pudding, beef stir fry, lighter than air chocolate cake (again!), thai peanut wraps, fruit salads, homemade french fries, and more! It was incredible…
I will leave you with a recipe for Chocolate Chip Cookies. These are a work-in-progress. I think next time I will add some salt and more chocolate. I adapted this recipe to be gluten-free from a recipe from Michelle Guyer in Becoming a Chef.
CHOCOLATE CHIP COOKIES
8 oz. bittersweet chocolate
4-6 oz. semi-sweet chips (I added this ingredient because I LOVE chocolate)
8 oz. plus 2 Tablespoons unsalted butter
1 cup granulated sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
2 1/2 cups gluten-free flour mix (I used 1 cup rice flour, 3/4 cup tapioca flour, and 3/4 cup sorghum flour)
3/4 teaspoon xanthan gum
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 cup walnuts, chopped
Chop the chocolate coarsely and chill for 2-3 hours. Beat the butter until white and fluffy, 3-5 minutes. Add the sugar and brown sugar and blend. Whisk the vanilla extract and egg together and add to the mixture.
Whisk together the dry ingredients. Add slowly to the butter mixture, scraping the sides until combined. Beat in the walnuts and the chocolate until combined. Wrap in plastic an chill for 2-3 hours.
Preheat oven to 325 degrees. Roll dough into 1.5 inch balls and place on cookie sheet 2 inches apart. Lightly press the dough balls with the back of your hand. Bake until the cookies have risen and cracked, 8-10 minutes.