There are three things that I absolutely love in life: British/Irish people (which I talked about here), food (which I talk about…in every post…), and boys’ choirs (which I’m going to talk about right now). I really, really love boys’ choirs. Like, reeeaaallllyyy love. Although, now that I’m older, it’s kind of creepy for me to go around professing my love for 11 year old boys. Awkward.
That being said, guess what I did last night from 8-10? I listened to the beautiful voices of the Westminster Cathedral Choir. And in case you didn’t know, the Westminster choir is all boys. Cute little British boys. And a bunch of them had red hair, which makes them even more awesome. Last night was kind of the best night. Ever. I could seriously talk about the adorable British boys for hours. But that might bore you to tears, so I won’t. See how nice I am? I’m always thinking of you guys and your…uhhh…boredom..? Yeah, my brain is mush today.
I’ve been trying to find a good gluten-free chocolate chip recipe. And by trying I mean this is the first and only attempt I’ve made. I know Betty Crocker sells a mix, but how much fun is it to just dump a mixture of flour, artificial flavors and crud into a bowl, add some eggs and oil, and stir? Ok, it’s actually really fun and so wonderfully easy for lazy people like myself, but that’s not the point. The point is that almost every flour mixture I’ve seen (other than the brown rice/potato starch/tapioca flour one I use) involves bean flour. And you haven’t tasted grossness until you’ve tasted Green Bean cookies.
Luckily, I think we’ve found a winner in the gluten-free flour department. And the winner is…King Arthur Multi-Purpose Flour!
And no, I don’t love this flour just because King Arthur was British. Ok that might be part of it, but seriously, it’s such a good combination of flours that you can’t tell that it’s gluten-free. Which is always a plus because nothing kills a delicious recipe quite like gritty gluten-free flour that leaves a gross aftertaste in your mouth. Blech.
But back to those British boys last night…see?! I can’t stop talking about them. One of the little guys who was probably 8 or 9 hit a high note I couldn’t hit in my wildest dreams. Which really isn’t saying much because my friend told me yesterday that she thinks I should sing bass in our church choir. Are girls even allowed to sing bass? They shouldn’t be. I got depressed just thinking about it.
Oh, and I sewed for seven hours today. It. Was. Painful. Seriously, if the state of my brain right now was a word, that word would be a;osdjfasdjf*BALEfs77fsdjfnkjguh^@*$3.14159. But I almost finished my Holly Golightly costume so I’m happy :) But I’m only going to wear it twice, once for my friend’s Halloween party tomorrow and once for my party next week, so I’m sad :( So much sewing for only wearing it twice? Gahhh.
But I feel accomplished today. I mean, I made cookies (that were a bit flat. Yummy. But flat), I sewed, I wrote over 500 words in this post? I’m pretty awesome sometimes.
Oh and by the way, if you are British or Irish guy, can sing, are willing to put up with my love of food, and are between the ages of 16 and 24, I am willing to consider your marriage proposal. Lines form to the left.
Gluten Free Chocolate Chip cookies
Adapted from the King Arthur flour chocolate chip cookie recipe
To make sure your oven temperature is exactly right, bake a sample cookie first. If the cookie spreads too much, raise the oven temperature slightly. If it doesn’t spread enough, lower the oven temperature slightly, or pat the dough down slightly before baking.
1 cup butter
1 cup brown sugar, firmly packed
1/2 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon salt
2 large eggs
2 1/3 cups gluten free flour
1 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups chocolate chips
Beat the butter, sugars, vanilla and salt until fluffy.
Beat in the eggs one at a time, making sure that everything is well combined.
In a separate bowl, whisk together the flour or flour blend, xanthan gum, baking powder, and baking soda.
Beat the dry ingredients into the butter mixture, then blend in the chocolate chips.
Cover the bowl and refrigerate for 1 hour, or for up to 2 days. While you wait for the cookie dough to firm up in the fridge, I recommend going to see a boyschoir. Or at least watching youtube videos of one. Or having a little boy do a fake British accent. All are adorable.
Preheat the oven to 350°F. Lightly grease a couple of baking sheets, or line with parchment paper.
Scoop tablespoon-sized balls of dough onto the prepared baking sheets. Leave space between the cookies so they can spread.
Bake the cookies for 9 to 11 minutes, until golden brown. Remove from the oven and let rest on the baking sheets for 5 minutes, to set, before transferring to racks to cool completely. Or allow them to cool right on the baking sheets.