Tonight I made a dessert for a man I never met.
One of the things that amazes me about the foodie world online is that it is made up of such caring people. Shauna shared on her blog, Gluten Free Girl, about an amazing gathering of people who do food blogs and their wonderful experiences together, including a woman named Jennie. She shared about Jennie, her two girls, and her wonderful husband Mikey. Right after returning from the conference, Mikey died suddenly of a heart attack. Jennie had wanted to make him his favorite pie, peanut butter, but had been busy and hadn’t gotten to it. To celebrate his life, she asked that people make a peanut butter pie today and share it with their loved ones.
Tastespotting is completely filled with people’s creations for Mikey, and if you do a google search for “Mikey peanut butter pie” you will see hundreds of articles, blogs, and photos of the beautiful desserts people made for Jennie, Mikey, and their two little girls.
I made a dessert inspired by her peanut butter pie, since I can’t have chocolate and am not reacting real well to dairy. I made my Carob cookies, then layered them in a glass with vanilla ice cream, hot peanut butter, and scrumptious honey from a local farm. My girlfriend and I had gotten in a tiff earlier in the evening. We made up over that peanut butter sundae.
Soft and Chewy Carob Cookies
125 g gluten free flour mix. I used:
45 g millet flour
30 g gluten free oat flour
12 g brown rice flour
20 g tapioca flour
20 g sweet rice flour
60 g carob flour
1/2 tsp baking soda
1/2 cup unsalted butter at room temp (or beat first in the mixer)
1/4 cup white sugar
1/2 cup packed brown sugar plus one Tablespoon
1/2 tsp salt
1.5 tsp vanilla
1 large egg at room temp
Preheat oven to 350.
Whisk flours, carob powder and baking soda together. Set aside.
In a mixer on medium speed, beat butter and white and brown sugars together until fluffy.
Reduce speed to low and add salt, vanilla, and egg.
Beat til well mixed, about one minute.
Add dry ingredients, mix til combined.
Drop heaping tablespoons onto parchment paper about 2 inches apart.
It will be really hard to tell when they are done because of the color and texture, but usually 10 minutes is perfect. Don’t over cook unless you like them crunchy.
These cookies are especially good as ice cream sandwiches!!