(And, as a side note, I'm looking at updating my template for Blogger. I'll have to redo all of the graphic design - which has its faults as it is, but hopefully I'll gain threaded commenting and maybe even get the Recipe Index to WORK. Opinions on this move are solicited, especially if you have experience with Blogger to share).
For the start of the Holiday Season I'm kicking off my holiday baking with a twist on a classic. I love peanut butter blossoms. But my youngest daughter's school has a strict "no peanuts" policy due to some severe allergies. So I give you Candy Cane Blossoms:
Candy Cane Blossom Cookies1 Bag Hershey's Candy Cane Kisses
6 Tbsp unsalted butter, slightly softened
1-1/2 c. brown sugar
1 tsp vanilla extract
1 c. chocolate chips (I used ghiradelli 60%)
1 Tbsp coconut oil (or vegetable oil if you must)
2-1/2 c. Fancy Flour Blend, other GF AP flour OR
1/2 c. millet flour
1/4 c. sweet rice flour
1 c. white rice flour
1/2 c. + 2 Tbsp tapioca starch
2 Tbsp potato starch
1-1/2 tsp guar gum
1 tsp baking soda
1/2 tsp salt
1/3 c. high quality cocoa powder (such as Penzey's or Droste)
Preheat oven to 350 degrees.
In a bowl, combine flour, guar gum, soda, salt, and cocoa. Stir to combine, and set aside.
Put a pot of coffee on and you're ready for company. They won't even know these are gluten-free if you don't tell them!