Hi Bakers, I am sorry it took so long to get you this episode. These cookies are worth the wait! If you love very sweet treats with a cloud-like exterior and a chewy chocolate chip center these are your cookies. Meringues made at home are nothing like the kind you buy because they taste a lot better and have a totally different texture. With some helpful tips and tricks, these are easy to bake with delicious results. I got a bit adventurous and made half the recipe with chocolate chips but the other half with purple sweet potato powder…stay tuned to the end to see how that turned out. I’ve included the full recipe and the two half versions I made on the episode below so you can try either or both of these cookies. Have fun with this unusual and memorable bake ~Carolyn Whole Recipe Meringue Chocolate Chip Cookie  6 large egg whites 3/8 teaspoon salt 3/8 teaspoon cream of tartar 1 teaspoon vanilla extract 2 1/4 cup granulated sugar 1 cup mini semi-sweet chocolate chips Preheat the oven to 300F. Line a baking sheet with parchment paper or a brown paper bag cut to fit the baking sheet. In a large bowl use a hand mixer, to beat the egg whites, salt, vanilla, and cream of tartar until soft peaks form. Gradually add the sugar while beating until the batter is pure white and marshmallow cream consistency. Stir in chocolate chips.  Drop by spoonfuls onto a lined cookie sheet. Swirl a design on top if desired. Bake for about 30-35 minutes or until cookies are browned and have a firm crust on the outside. Let cool for five minutes and peel off paper. Eat within a day. Half Recipe Purple Sweet Potato Meringue Cookie 3 large egg whites heaping 1/8 teaspoon salt heaping 1/8 teaspoon cream of tartar 1/2 cup + 2 tablespoons granulated sugar 1 tablespoon purple sweet potato powder, freeze-dried 1/2 cup granulated sugar Preheat the oven to 300F. Line a baking sheet with parchment paper or a brown paper bag cut to fit the baking sheet. In a large bowl use a hand mixer, to beat the egg whites, salt, vanilla, and cream of tartar until soft peaks form. Gradually add the sugar while beating until the batter is pure white and marshmallow cream consistency. Whisk the sweet potato powder into 1/2 cup of sugar. Gradually add sugar with potato powder. Drop by spoonfuls onto a lined cookie sheet. Swirl a design on top if desired. Bake for about 35-40 minutes or until cookies are browned and have a firm crust on the outside. Let cool for five minutes and peel off the paper. Eat within a day. Half Recipe Chocolate Chip Meringue Cookie 3 large egg whites heaping 1/8 teaspoon salt heaping 1/8 teaspoon cream of tartar 1 cup + 2 tablespoon granulated sugar 1 cup mini semi-sweet chocolate chips Preheat the oven to 300F. Line a baking sheet with parchment paper or a brown paper bag cut to fit the baking sheet. In a large bowl use a hand mixer, to beat the egg whites, salt, vanilla, and cream of tartar until soft peaks form. Gradually add the sugar while beating until the batter is pure white and marshmallow cream consistency. Stir in the chocolate chips. Drop by spoonfuls onto a lined cookie sheet. Swirl a design on top if desired. Bake for about 30-35 minutes or until cookies are browned and have a firm crust on the outside. Let cool for five minutes and peel off the paper. Eat within a day. --- Send in a voice message: https://podcasters.spotify.com/pod/show/carolyn-hillyer/message

Thanks so much for listening to my podcast and I'm so sorry that this one will be later than expected... but sometimes life gets in the way! You can look for this Merangue Chocolate Chip Cookie episode coming in June instead of May 1st. --- Send in a voice message: https://podcasters.spotify.com/pod/show/carolyn-hillyer/message

Hi Bakers, These are such a pretty spring color I adore the way they look and taste. Green scones may not be everyone’s idea of yummy but I love matcha and the earthy rich flavor it brings to everything. Adding bright and sweet lemon is the perfect partner to these delicious and tender gluten-free scones. They are a fun break from the usual with a lovely look and phenomenal taste. I hope you give these a try. Enjoy ~Carolyn Gluten-Free Matcha Lemon Scones  makes one dozen 2”x2” scones DRY 2 cups Cup4Cup Multipurpose Flour 1/2 cup blanched almond flour or oat flour 2 teaspoons matcha powder* 1 teaspoon Koda Farms Sweet Rice flour 1/2 teaspoon salt 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/3 cup granulated sugar 1/2 cup cold butter cut into chunks WET 1 large egg 2 tablespoons unsweetened applesauce 1/2 cup buttermilk 1/4 cup lemon juice zest of one lemon Optional: cream or egg wash for brushing the tops and large grain sugar ICING 1 cup powdered sugar ~2 tablespoons lemon juice 1 teaspoon lemon zest Preheat the oven to 400F and place the rack in the middle position. In a large mixing bowl, whisk together flours, matcha powder, salt, baking powder, baking soda, and sugar. Add the cold butter and cut into the dry mixture until it resembles crumbs and only a few larger bits of butter remain. Place the mixture in the refrigerator. In a medium-sized bowl, whisk the wet ingredients together. Add the wet ingredients to dry and stir until just combined. Scrape the dough out onto a lightly floured counter and pat it into a large rectangle. The height of the dough should be about 3/4 inches tall. Cut the sconces with a 2” cutter. Place the scones on a cookie sheet and brush with egg wash or cream and sprinkle with sugar if desired. Scones will brown much better if you decide to brush with either liquid. Bake for 10-14 minutes or until browned on top and firm in middle. Cool on a rack and prepare the icing.  In a small mixing combine icing ingredients adding lemon juice gradually until desired consistency is reached. You want a thick icing that spreads but stays on top. Garnish with lemon zest and a light sprinkle of matcha powder. Scones are best enjoyed the day they are made but can be stored in the fridge for another day.  *I used Trader Joe’s Matcha Green Tea Powder to achieve this bright green with no food coloring. The brand of matcha you use matters since some are more camo colored than spring green. --- Send in a voice message: https://podcasters.spotify.com/pod/show/carolyn-hillyer/message

Hi Bakers, Baking is my happy place and I really needed some of that this week. I decided to make a fabulous and somewhat time consuming dessert that’s a raspberry lovers delight. This pink cheesecake is full of raspberry taste with a beautiful color too. I ramped up the flavor by adding raspberry sauce and freeze dried raspberries to the rich cream cheese filling. Then, I used even more raspberry sauce and fresh berries to garnish. Ruby chocolate in the filing brings additional fruity flavor to the filling. Buttery graham cracker crust and tangy sour cream topping perfectly complement the raspberry flavor of this decadent bake. Make sure to give yourself plenty of time to make and chill this epic dessert. Enjoy~Carolyn Gluten-Free Raspberry Cheesecake Makes one 9 1/4” cheesecake Crust 1 1/2 cups gluten-free graham crackers 1/4 cup almond flour or more graham crackers 1/4 cup granulated sugar 6 tablespoons melted butter Raspberry Sauce 12 ounce bag frozen raspberries Cheesecake Filling 1 1/2 pounds full fat cream cheese, room temperature 1 cup granulated sugar 3 large eggs 1/3 cup raspberry sauce 4 tablespoons freeze-dried raspberry powder 3 ounces ruby chocolate or white chocolate, finely chopped (about 1/2 cup) 1 tablespoon lemon juice Sour Cream Topping 1 cup sour cream 1/3 cup powdered sugar 1/2 teaspoon lemon zest Garnish fresh raspberries raspberry sauce raspberry powder fresh mint Preheat the oven to 325F. Crush the graham crackers in a sealed plastic bag with a rolling pin until only fine crumbs remain. Add almond flour, sugar and whisk together in a small bowl. Stir in the melted butter. Press the mixture into the bottom and 1” up the sides of a 9 1/4”springform pan. Press crumbs firmly with a flat measuring cup or your hand into the pan. Chill in the fridge until ready to use. Heat frozen raspberries in a saucepan over medium-heat until thawed and the liquid is thickened slightly. Stir as needed to prevent burning. Strain out the seeds and reserve 1/3 cup of mixture for the filling. Save the rest for garnish. In a large bowl, beat cream cheese until smooth. Add the granulated sugar and mix until just combined. Next, add the remaining ingredients mixing to combine after each addition. Wrap the bottom of your springform pan in a single piece of foil to prevent butter leaks in the oven. Pour Cheesecake batter into the pan and smooth the top. Place pan on baking sheet. Bake for about 44-55 minutes or until the cheesecake tests done in the center. You want some creamy cheesecake on the tester but not liquid batter. It should still jiggle if you shake the pan gently. Let the cheesecake cool to room temperature, then cover and chill for 6 hours minimum. In a small bowl, mix the sour cream topping ingredients together until smooth. Remove the chilled cheesecake from the fridge and spread topping evenly over the center. Garnish with fresh berries and mint if desired. Use extra raspberry sauce and/or freeze-dried powder to garnish individual servings. --- Send in a voice message: https://podcasters.spotify.com/pod/show/carolyn-hillyer/message

Hi Bakers, Ditch the granola bar for something better. Don’t you want a cookie for breakfast? One that’s packed with oats, mini chocolate chips and just the right amount of real banana flavor. These Banana Chocolate Chip Breakfast Cookies are a gluten-free treat that you can enjoy all week. They freeze well and are cheaper than buying most gluten-free snacks. A vegan option is included at the end of the recipe too. Enjoy~Carolyn #shorts #food #banana #chocolate #cookies #podcast #celiacfriendly #wheatfreebaking #youtube #cookiesofinstagram #cookiesoftiktok Gluten-Free Banana Chocolate Chip Breakfast Cookies Makes one dozen 3.5” cookies Dry 1 1/2 cups gluten-free oats, old fashioned 1 1/4 cups Cup4Cup brand gluten-free flour 1 cup brown sugar 1 teaspoon sweet rice flour 1/4 teaspoon xanthan gum 3/4 teaspoon baking soda 3/4 teaspoon salt 1 teaspoon cinnamon 1/4 cup butter, cut into pieces Wet 1/4 cup sour milk (add 1/2-1 teaspoon of lemon juice to milk to sour) 1/4 cup mashed ripe bananas 1/2- 1 teaspoon vanilla extract 1/2 -1 cup mini semi-sweet chocolate chips 1/2 cup pecans, chopped Preheat the oven to 375F. In a large bowl combine the dry ingredients with a whisk. Cut in butter until mixture resembles bread crumbs. In a small bowl, combine lemon juice and milk. Add mashed bananas and mix together. Pour wet into dry and stir until almost mixed. Add the chocolate chips and pecans and mix in. Scoop into ~2 tablespoon sized balls onto a lined baking tray. Press the tops down gently so that the cookies is about 1/2” thick. Bake for 11-13 minutes or until cookies have browned around the outside but are still puffed and soft in the middle. Cool on a rack and store in an airtight container. For better storage, put in the refrigerator or freezer. Enjoy! Vegan Option substitutions - Cup4Cup Flour for a dairy free and gluten-free flour (I used King Arthur Measure for Measure flour) -butter for 1/4 cup + 1 tablespoon vegan stick style butter -milk for creamy oat milk and sour with 1 teaspoon lemon juice -chocolate chips for vegan chips Add 1 teaspoon of ground chia seeds and 2 teaspoon water to mashed bananas and mix together before combining with wet ingredients Bake for about 13-16 minutes or until the cookies are brown on top but still soft in the middle. Cookies will be puffier than the regular version but still taste delicious. --- Send in a voice message: https://podcasters.spotify.com/pod/show/carolyn-hillyer/message

Hi Bakers, You’ll forget you’re gluten-free when you eat this loaf…because it tastes just like ones with wheat. If you love pound cake and lemons this Iced Lemon Poppy Seed Loaf is the bake for you. Bright and full of fresh lemon flavor with a generous amount of lemon icing. Poppy seeds add a welcome pop of color and crunch to this gluten-free treat. Expect a pound cake-like texture with the same density without as much butter in the recipe. This is an easy bake that is lovely and sure to please. I hope you try it! Enjoy ~Carolyn Gluten-Free Iced Lemon Poppy Seed Loaf adapted for gluten-free from Sally’s baking addiction makes one 8.5” x 4.5 “ loaf Dry Ingredients 1 1/4 cup Cup4Cup Brand Multipurpose Flour 1/4 cup blanched Almond flour or just 1/4 cup gluten-free flour 1 teaspoon sweet rice flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 2 tablespoons poppy seeds Wet Ingredients 3/4 cup butter, softened 1 cup granulated sugar 3 large eggs 1/4 applesauce, unsweetened 1/4 cup buttermilk or sour milk* 2 teaspoons lemon zest 4 tablespoons lemon juice 1/2 teaspoon vanilla extract Glaze 2 tablespoons lemon juice 2 tablespoons powdered sugar Icing 1 cup powdered sugar 1 1/2-2 tablespoons lemon juice 1 teaspoon lemon zest Preheat the oven to 350F and line or grease a 8.5”x9.5” loaf pan. In a medium-sized bowl whisk together dry ingredients and set aside. In a large bowl, cream butter and sugar until well mixed. Add the eggs beating after each addition. Next add the applesauce, buttermilk, zest, juice and extract. Beat until combined. Stir in the dry ingredients until just mixed. Spoon the batter into loaf pan and smooth the top. Bake for about 50-60 minutes or until a skewer inserted into the middle comes clean. Let cool five minutes. Prepare the glaze by mixing powdered sugar and juice in a small bowl. Heat in the microwave until just boiling about 30 seconds. Spoon glaze over the top of the loaf and let cool completely. Prepare the icing by gradually mixing the juice and sugar together until it’s smooth and the consistency you like. I prefer a thicker icing to keep the loaf from getting soggy. Spoon over the top letting it run over the sides. Garnish with fresh lemon slices and a bit of mint just before serving. Store in the fridge for up to 4 days. *add 1 teaspoon of lemon juice to 1/4 measure and fill with milk to sour --- Send in a voice message: https://podcasters.spotify.com/pod/show/carolyn-hillyer/message

Hi Bakers, It's not easy to find a perfect muffin, and it's even rarer to find one that's gluten-free. However, this Blackberry Streusel Muffin is a rare gem that's worth the search. This muffin is moist, tender, and bursting with flavor because it’s packed with berries. You’ve found the perfect companion for a morning cup of coffee or an afternoon snack that's not too sweet, yet satisfying. Once you taste it, it will become your new favorite treat. These are seriously good, I ate three of them in a row and still wanted more… Enjoy ~Carolyn #shorts #glutenfree #wheatfree #recipe #muffin #blackberry #streusel #celiacfriendly #food #homemade #muffinsofinstagram #muffinsoftiktok Gluten-Free Blackberry Streusel Muffins Makes 1 dozen Streusel 3/4 cup Cup4Cup gluten-free multipurpose flour 1/4 cup blanched almond flour 2 teaspoon sweet rice flour 1/4 cup light brown sugar, packed 1/4 teaspoon salt 3 tablespoons melted butter sprinkle of ground ginger Dry ingredients 1 3/4 cup Cup4Cup Multipurpose Flour 1/4 cup blanched almond flour or Cup4Cupflour 1 teaspoon sweet rice flour 2 teaspoons baking powder 1/2 teaspoon salt Wet 1/2 cup butter, soft 1 cup granulated sugar 1 large egg + 1 egg yolk 1/4 cup milk 1/4 cup unsweetened applesauce 1 teaspoon vanilla 2 cups fresh blackberries Preheat the oven to 350F. Line a muffin tin with paper cups. In a small bowl, whisk together streusel ingredients except for the butter. Cut butter into the mixture until it resembles bread crumbs and has no large chunks. Set aside. In a medium-sized bowl, whisk together the dry ingredients and set aside. In a large bowl cream together butter and sugar until well mixed. Add half the dry mixture to the butter and sugar. Mix egg, yolk, milk, applesauce and vanilla together in a cereal bowl. Add the egg mixture to the butter mixture. Stir in the remaining flour mixture until just combined. Stir in the blackberries. The batter will be very thick. Scoop and fill muffin cups 3/4 of the way full. Cover muffins with a generous amount of the streusel. Bake for about 25-35 minutes or until a skewer inserted into the center of the muffin comes clean. Let cool for about 10 minutes and then remove from the tin. Enjoy! --- Send in a voice message: https://podcasters.spotify.com/pod/show/carolyn-hillyer/message

Hi Bakers, This is one of the most decadent desserts to eat. A classic Chocolate Mousse is rich and satisfying but also light and airy. It’s more elegant than a pudding but not much harder to make. I cooked the egg yolks and whites in this version to avoid eating raw eggs and that takes a bit longer to prepare with a few more steps. The heated egg whites look funky, like a curdled mess that smell scrambled…but they beat into lovely whites that don’t taste like scrambled eggs at all. If you are not worried about uncooked eggs, you can whip the whites raw instead.  This recipe can be made as a mousse pie or as mousse with no crust. Both ways to eat it are fabulous and no one will miss the crust if you decide to skip it. Enjoy this special treat ~Carolyn Chocolate Mousse Pie/Chocolate Mousse Makes one 9” pie or 5” ramekins Crust one 12 ounce package of gluten-free Oreos 1/4 cup melted butter Filling 1 1/2 cups semisweet or dark chocolate chips 1 large egg 2 large egg yolks 1 cup heavy cream 1 tablespoon granulated sugar 1/2 teaspoon espresso powder 1 teaspoon vanilla extract 2 egg whites 3 tablespoons granulated sugar Crust Remove the center of the Oreos and break apart into the bowl of a food processor. Pulse until cookies are broken into small crumbs. Add the melted butter and mix until combined. This should resemble damp sand and stick together slightly. If you need to add another teaspoon of butter achieve this consistency. Press the crumbs lightly into place into the bottom of a pie pan using plastic wrap over your fingertips. Tamp down harder with a spoon or small measuring cup. Chill in the freezer until ready to use. Mousse Measure the chocolate into a large bowl. Set aside. Separate the egg whites and yolks using metal or ceramic bowls. In a medium-sized saucepan, whisk together the egg, yolks, 1/2 cup cream, sugar, espresso and vanilla. Heat while stirring continuously until the liquid becomes thick enough to coat the back of a wooden spoon. Remove from the heat and pour over the chocolate. Cover and let sit for a few minutes until the chocolate is melted.  Whisk until smooth. Set aside and cool to ~113F. Combine the egg whites* and sugar over a double boiler or a small metal pan set atop a pan partially filled with boiling water. Whisk and heat until the temperature reaches 170F. Remove from the heat and beat until stiff but not dry peaks form. Set the bowl aside. Whip the remaining 1/2 cup whipped cream. Gently stir in a 1/4 of beaten egg whites into the chocolate mixture to lighten it. Fold in the remaining whites. Next, fold in the whipped cream. Portion into a pie pan or ramekins. Chill for at least 6 hours or overnight. Garnish with whipped cream and fresh fruit or chocolate shavings. A sprig of mint is also a pretty addition. *Uncooked eggs can be a health hazard. If you decide not to cook the egg whites(which is how many traditional recipes are written for chocolate mousse), whip them with sugar and vanilla in a metal or glass n a bowl without heating them. Add to the mousse then you achieve stiff but not dry peaks. Follow the instructions and add to the chocolate as directed. --- Send in a voice message: https://podcasters.spotify.com/pod/show/carolyn-hillyer/message

Hi Bakers, Pancakes cooking on the griddle sounds like the ultimate Saturday morning breakfast to me! Hot buttered Lemon Ricotta Pancakes are a dreamy variation of my favorite gluten-free buttermilk pancakes. Rich, but light and lemony, with a generous amount of fresh berries and a crunchy sugar sprinkle on top. Adding whipped cream is also encouraged. You need to eat these! ~Carolyn Gluten-Free Lemon Ricotta Pancakes Dry Ingredients 1 1/2 cups Cup4Cup gluten-free flour 1/4 cup yellow corn meal 1 teaspoon sweet rice flour 3 tablespoons granulated sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3 tablespoons cold butter Wet ingredients 2 large eggs 1 cup milk 1/2 cup full fat ricotta cheese 1/4 cup fresh lemon juice 2 tablespoons lemon zest 2 tablespoons unsweetened applesauce Garnish whipped cream fresh berries fresh lemon slices In a medium-sized bowl, whisk the dry ingredients together except for butter. Cut in the butter with a pastry blender or fork. Set aside. In a large bowl, whisk together wet ingredients until thoroughly mixed. Add the dry ingredients and stir with fork or dutch whisk until just combined. Scoop onto a hot, generously buttered griddle and cook until brown on one side. Flip when the bubbles stay open on the top side. Cook until browned on the bottom and firm but tender on top. Pancakes should spring back when touched. Serve with butter and sprinkle of sugar. Top with berries, whipped cream and a lemon slice. --- Send in a voice message: https://podcasters.spotify.com/pod/show/carolyn-hillyer/message

Hi Bakers,  This Double Chocolate Biscotti with Peppermint is the perfect gluten-free holiday treat to eat and giveaway. Twice baked for extra crunch and packed with deep chocolate flavor, it’s the most chocolatey and crisp biscotti you could ever want. The peppermint white chocolate topping speckled with crushed candy canes is the perfect complement to the cookie base and will keep you reaching for one more bite. Enjoy this lovely and delicious cookie. ~Carolyn Gluten-Free Double Chocolate Biscotti with Peppermint  Recipe modified from New York Time’s recipe for Chocolate Biscotti Makes 35 large biscotti Dry Ingredients 1 3/4 cups Cup4Cup Multipurpose Flour 1/4 cup Almond Flour 3/4 cup + 2 tablespoons cocoa powder 1 1/2 teaspoons sweet rice flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon protein powder isolate (unflavored protein powder) Wet Ingredients 4 tablespoons butter, softened 1 cup granulated sugar 1 cup light brown sugar 3 large eggs 2 teaspoons vanilla extract 1 teaspoon espresso powder (dissolve in vanilla extract) 1 cup mini semi-sweet chocolate chips Topping ~ 1/2 a large bag of peppermint white chocolate kisses 6 large candy canes, crushed into shards, pieces and crumbs Preheat the oven to 350F. Line a large baking tray with parchment paper. In a medium-sized bowl, whisk together the dry ingredients and set aside. In a large bowl, combine the butter and sugar until well-mixed. Beat in the eggs, extract, and espresso. Stir in the dry ingredients until almost combined. Scrape the bowl with a rubber spatula. Stir in the chocolate chips. Divide the dough in half. Using damp hands, shape into two wide loaves 1” high. Bake for about 30 minutes or until the loaves are firm in the center. Cool for about 10 minutes. Preheat the oven to 325F. Gently cut the loaves into 1/2” slices with a serrated knife and place cut side down on the baking sheet. Bake for about 15 minutes or until the slices are firm. As the biscotti cools, it will become more crisp. Let cool completely. Melt the peppermint kisses** and spread over the cut edge of the biscotti and sprinkle candy cane pieces on top. Once the chocolate is set, store it in an airtight container for up to a week.   **If you want to cover the biscotti with white chocolate instead of peppermint kisses, you may want to add 1/2 teaspoon of mint extract to the biscotti dough. --- Send in a voice message: https://podcasters.spotify.com/pod/show/carolyn-hillyer/message