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Monday, June 28th, 2021

Recipe: gluten-free chocolate chip cookies

June went from lovely to horrid and (thankfully) back to lovely. I’m sure we have several swings of the pendulum ahead, but right now I’m truly grateful for the current cool and rainy pattern that is sitting on our faces and keeping smoke from the wildfires at bay.


the pups love hiking season

spring was late, but glorious nonetheless

wildfire smoke from the west made for dramatic evenings

the heat wave melted yuki and everyone else



My cousin moved to Colorado during the pandemic, but we haven’t had a chance to see one another since becoming fully vaccinated. However, two of my aunts (my mom’s younger sisters) were visiting my cousin recently and we met up for a short hike in Boulder. I can only hope to be as physically and mentally fit as these lovely ladies in 20+ years!

mom’s family has good genes

the wildflowers are having a good show this year



Originally, I was planning to post another recipe that wasn’t gluten-free chocolate chip cookies, but our neighbors did us a favor a while back and I wanted to thank them with some cookies. Except a 2-week heat wave crushed our souls and I couldn’t even *think* of baking. So when this cold front blew in from the north and brought our overnight temperatures into the 40s this weekend, I began testing these gluten-free cookies. My neighbor is gluten-free and I figured she was tired of the two or three recipes I kept sending over. Besides, it’s always good to expand your repertoire of baked goods. Jeremy, my neighbor, her husband (who can eat gluten), Canyon Erin (celiac) and her husband (eats gluten) all gave the recipe the thumbs up. And my neighbor asked if it was on the blog. That’s why you’re not getting meatless meatballs today.

bittersweet chocolate, vanilla extract, almond flour, sugar, brown butter, light brown sugar, vanilla bean, egg, baking soda, flake sea salt, kosher salt



Recipe testing baked goods at elevation sucks, because it doesn’t take much for things to go sideways at 8500 feet. The first rule of recipe testing is to try the recipe as is. Despite a few minor discrepancies between the volumes and weights (I follow weights), this one is pretty stable. I tweaked about with chilling the dough and cooking times and some other flavor enhancers, but all in all I feel this is a solid recipe with some of the best results in flavor and texture. Now, I do recommend chopping the chocolate over using chocolate chips. Even if you use chocolate chips, chop them up because the shards of chocolate mixed into the dough promote a creamier interior. And unsalted butter works just fine, but… use brown butter if you want it to be a little *extra*. If you make your own brown butter for this recipe, start with a half pound of unsalted butter which will yield enough brown butter for your needs. And let it cool to room temperature before using it.

start with 16 tablespoons of butter

melt it over medium heat and stir *constantly* until the milk solids turn golden (5-8 minutes)

immediately empty the brown butter into a bowl to cool before using



**Jump for more butter**

the chewy parts of life

Monday, January 13th, 2020

Recipe: flourless chocolate walnut cookies

We have emerged on the other side of the holidays more or less unscathed. People are crazy, and there is nothing like Thanksgiving through New Year’s Day to really drive that observation home. Jeremy and I filled the past few weeks with many flavors of skiing, catching up on work, exercising the pups, long and thoughtful discussions, doing our best to eat like sensible adults, and avoiding other people. It was great.


christmas morning, an uphill ski on the mountain with our crazy pups

calendar girl, yuki (rezdawg rescue’s 2020 calendar)

national bacon day and a -10°f skate ski with my denver erin

new year’s day uphill ski

frost flowers on a cold skate ski in crested butte

skiing down the mountain with this crazy pack



During the holiday downtime, we came to the realization that Yuki is now an adult (despite behaving like a puppy) and that travel might just become a reality for us again. And I decided it’s time to put Twitter and Facebook into full neglect mode. The only reason I keep a Facebook account is to access the driving conditions page for our local canyon – otherwise it is a hugely unproductive time suck. So for now, if you want updates on new posts, you can follow me on Instagram at @jenyuphoto (personal) or @userealbutter (just the blog), subscribe to this blog (there is a link at the top of this page), or periodically check here.

Also? I sorta got my cooking mojo back! There were recipes that piqued my interest enough to want to make and even photograph to share here. I’ve always got one eye open for decent gluten-free recipes. I eat the hell out of gluten, but there are a handful of people I really like who cannot. If I like you, I will bake for you. If I really like you, I will cook for you. Don’t let the gluten-freeness of these flourless chocolate walnut cookies deter you if you dig on gluten. These gems are not only delicious and perfectly textured, they are easy to make (i.e. hard to fuck up). It’s like the ghetto version of a French macaron.


walnuts, powdered sugar, vanilla, salt, cocoa powder, egg whites



Apparently, there is great flexibility to the recipe according to the Food52 post. You can omit the nuts, change the flavorings, add chocolate chips. I haven’t tried any ingredient variations yet. First, you want to toast the walnuts which involves a quick 9-10 minutes in a moderate (350°F) oven. Chop them up and let them cool. If you mix the cookie dough with a stand mixer, the nuts will get bashed up by the paddle during mixing. If you mix the dough by hand – which I haven’t done – you may want to chop the walnuts a little finer as they won’t receive as much of a beating. I do recommend weighing your ingredients rather than measuring by volume because: 1) it’s more accurate and 2) fewer dishes to wash.

coarsely chop the toasted walnuts

combine the dry ingredients in a bowl



**Jump for more butter**

a cake for all seasons

Thursday, March 28th, 2019

Recipe: almond cake with blood oranges (gluten-free)

Someone turned the dial to Spring this week. In winter, we used to wait for the temperatures to warm up before we could hit the Nordic trails. Now, we have to go as early as possible before the temperatures get too warm and the snow turns to slush. It smells like spring outside in the mountains – like melted snow and warmth and a barely perceptible hint of damp wood. Coyote tracks in the snow don’t get blown away or covered up so much as amplified by the sun’s rays. And Yuki gets her dog stink on after a few minutes on the deck. It’s lovely. All of it.


skate skiing with two happy pups

crested butte mountain towers above the fog



Wednesday was Neva’s fourth birthday and we had a little party for her with Yuki in attendance. We are settling into a nice routine with the pups and I think we have Neva to thank for making Free Range Yuki a reality. When we used to leave the house, Yuki would be nervous and would not play with her toys. She remained at Neva’s side until we returned. But Neva is very chill and good when we are not home. She mostly takes naps, sometimes looks out the window, and occasionally barks her head off at the UPS or FedEx trucks. She let Yuki know that everything was okay. Now, Yuki naps, checks the perimeter (she is many breeds of guard dogs), looks out the window, plays a little with Neva, and even grabs a toy for a few minutes.

happy birthday, neva!

beef, cheese, apples, carrots, and orange



As if on cue, our local mama moose and her yearling (you can see his antler nubs coming in) came by one morning to nibble away at the aspens and currant bushes like she does with each calf every spring. They hung out for a couple of hours in our and our neighbors’ yards. Everyone kept their dogs inside for as long as possible to avoid disturbing the pair until they wandered off to another part of the neighborhood. I managed a few photos from the safety of our deck. Such magnificent creatures.

touching noses

nuzzling with mama

so sweet and affectionate



Today’s recipe is good for spring, summer, fall, winter, because you top it with any seasonal fruit you like. I was looking for a reliable gluten-free cake since most of my gluten-free dessert repertoire consists of non-cake items. The problem with gluten-free baking is that I’m also dealing with high altitude baking. I spent two months working through some version and variation of this cake – sending moderate successes to my neighbors and trashing a couple of outright disasters. But I figured out the tweaks and now have a winner.

eggs, almond flour, sugar, coconut flour, more sugar, baking powder, salt, almond extract, vanilla extract



This cake is baked in an 8-inch springform pan, so smaller than your standard 9-inch cake. The original recipe calls for buttering the pan (or use melted coconut oil), but I line the bottom with parchment paper first and then butter the pan. I’ve become a huge fan of parchment paper for ease of release because I’ve had too many disappointing releases without parchment. I also suspect you could bake this in a standard round baking pan, but I haven’t actually tried it yet.

butter the pan

sprinkle some sugar over the base



**Jump for more butter**