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Peppermint Brookie Pies - gluten free, dairy free

 
One serving costs about $0.6

$0.60 per serving

6 people like this recipe

6 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

16 christmas,gluten-free,dairy-free,gluten free,dairy free,fodmap friendly dessert
spoonacular Score:14%

Spoonacular Score: 14%

 

Peppermint Brookie Pies - gluten free, dairy free is a dessert that serves 16. One portion of this dish contains roughly 3g of protein, 7g of fat, and a total of 237 calories. For 60 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. It will be a hit at your Christmas event. A mixture of rice flour, tapioca starch, candy canes, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 6 people have tried and liked this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet. All things considered, we decided this recipe deserves a spoonacular score of 17%. This score is not so outstanding. Users who liked this recipe also liked Thousand Island Dressing (Gluten-Free, Corn-Free, Dairy-Free, Soy-Free, Nut-Free, Gum-Free and Refined Sugar-Free), Crock Pot Peppermint Fudge:, and Skinny Double Chocolate Muffins-Vegan, Gluten Free, Dairy Free, Egg Free and Refined Sugar Free.

Vin Santo, Late Harvest Riesling, and Lambrusco Dolce are my top picks for Pie. These wines are all sweet, which is important since wine should usually be sweeter than the food you're pairing with it. One wine you could try is Snake River Late Harvest Riesling. It has 5 out of 5 stars and a bottle costs about 16 dollars.

Snake River Late Harvest Riesling

Made from the grapes left to hang on the vine in our estate Arena Valley Vineyard, Late Harvest Riesling is our original dessert wine. Our 2011 has a limeade nose with a hint of minerals and a honey finish. Enjoy this wine with fruit based desserts or as a refreshing aperitif.

» Get this wine on Amazon.com

Ingredients

Servings:
0.5 tsps
0.5 tsps aluminum free baking powder
aluminum free baking powder
2 ounces
2 ounces bittersweet chocolate
bittersweet chocolate
2
2  candy canes
candy canes
1 cup
1 cup evaporated cane sugar
evaporated cane sugar
1.25 cup
1.25 cup plus 1 tablespoon evaporated cane sugar
plus 1 tablespoon evaporated cane sugar
0.33 cup
0.33 cup cocoa powder
cocoa powder
3 large
3 large egg whites
egg whites
3 large
3 large eggs
eggs
0.25 tsps
0.25 tsps peppermint flavor
peppermint flavor
0.5 tsps
0.5 tsps kosher salt
kosher salt
0.5 cup
0.5 cup palm shortening
palm shortening
0.5 cup
0.5 cup white rice flour
white rice flour
4 ounces
4 ounces semi-sweet chocolate
semi-sweet chocolate
0.25 cup
0.25 cup sorghum flour
sorghum flour
0.25 cup
0.25 cup tapioca starch
tapioca starch
2 tsps
2 tsps vanilla paste
vanilla paste
0.25 cup
0.25 cup plus 1 tablespoon water
plus 1 tablespoon water
1 tsp
1 tsp ground espresso
ground espresso
1 tsp
1 tsp ground espresso
ground espresso
0.5 tsps aluminum free baking powder
0.5 tsps
aluminum free baking powder
2 ounces bittersweet chocolate
2 ounces
bittersweet chocolate
2  candy canes
2
candy canes
1 cup evaporated cane sugar
1 cup
evaporated cane sugar
1.25 cup plus 1 tablespoon evaporated cane sugar
1.25 cup
plus 1 tablespoon evaporated cane sugar
0.33 cup cocoa powder
0.33 cup
cocoa powder
3 large egg whites
3 large
egg whites
3 large eggs
3 large
eggs
0.25 tsps peppermint flavor
0.25 tsps
peppermint flavor
0.5 tsps kosher salt
0.5 tsps
kosher salt
0.5 cup palm shortening
0.5 cup
palm shortening
0.5 cup white rice flour
0.5 cup
white rice flour
4 ounces semi-sweet chocolate
4 ounces
semi-sweet chocolate
0.25 cup sorghum flour
0.25 cup
sorghum flour
0.25 cup tapioca starch
0.25 cup
tapioca starch
2 tsps vanilla paste
2 tsps
vanilla paste
0.25 cup plus 1 tablespoon water
0.25 cup
plus 1 tablespoon water
1 tsp ground espresso
1 tsp
ground espresso
1 tsp ground espresso
1 tsp
ground espresso

Equipment

candy thermometer
candy thermometer
meat tenderizer
meat tenderizer
baking paper
baking paper
baking sheet
baking sheet
measuring cup
measuring cup
stand mixer
stand mixer
kitchen towels
kitchen towels
wax paper
wax paper
oven
oven
sauce pan
sauce pan
whisk
whisk
bowl
bowl
candy thermometer
candy thermometer
meat tenderizer
meat tenderizer
baking paper
baking paper
baking sheet
baking sheet
measuring cup
measuring cup
stand mixer
stand mixer
kitchen towels
kitchen towels
wax paper
wax paper
oven
oven
sauce pan
sauce pan
whisk
whisk
bowl
bowl


Instructions

  1. Preheat oven to 375 F.
  2. For the pies:
  3. Fill a medium saucepan (relatively the same size as the bowl) about 1/3 full with water and set over medium heat.
  4. In a medium glass bowl, combine the bittersweet chocolate, semi-sweet chocolate and shortening.
  5. When the water simmers, place the bowl of chocolate and shortening over the simmering water and lower the heat. Make sure your bowl does not touch the simmering water. The more you stir the shinier your cookies will be.
  6. When the chocolate and shortening has melted, remove the bowl from the heat; stir to assure it's completely mixed. Set aside to cool a few minutes.
  7. Meanwhile, in another bowl, whisk together the sugar, eggs, vanilla paste, and espresso. Set aside.
  8. In another bowl, sift together the flour, cocoa powder, baking powder and salt. Set aside.
  9. Whisk the melted chocolate into the sugar/egg mixture.
  10. Add the flour mixture, whisk. Only whisk until blended, over-mixing can affect the texture of the pies.
  11. Line 2 baking sheets with parchment paper, no need to grease the paper.
  12. Drop a heaping tablespoon of batter (keeping the shapes as round as possible) onto the baking sheets. You are aiming for rounds that are about 2 inches in diameter. Take care to leave some room (about 2 inches) between each one to allow for spreading that will occur as they bake.
  13. Bake for 6 to 8 minutes.
  14. Leave in the oven an additional minute if they seem under baked. The cookie will have a brownie like crackling surface, and will feel soft, when ready.
  15. Allow them to cool for about 10 minutes before gently lifting them off the baking sheet and onto a flat surface for piping the filling.
  16. For the Filling:
  17. Combine 1 1/4 cups sugar and the water in a small saucepan.
  18. Heat over medium heat with a candy thermometer attached to the inside of the saucepan, and stir to dissolve.
  19. When the mixture reaches 220 degrees F it is ready for the stand mixer.
  20. Meanwhile, in a bowl of a stand mixer fitted with the whisk attachment, whisk the eggs on medium speed until it begins to look very foamy(about 3 minutes).
  21. Avoiding the whisk, gradually add the remaining 2 tablespoons PLUS 1 teaspoon sugar.
  22. Increase the speed to high and whip until soft white peaks are formed.
  23. At this point check to see if your sugar has cooled. If it has cooled, turn heat back on to high until it comes back up to 220 degrees F just before adding to stand mixer.
  24. When egg whites are at a soft peak stage resembling marshmallow fluff,slowly add the hot sugaralong the edge of the mixer avoiding the whisk.
  25. Continue to whisk on high until the bowl has cooled, about 5 minutes.
  26. Add peppermint extract, whisk another 30 seconds.
  27. Refrigerate for 5 minutes before transferring to a piping bag with a plain tip attached or a large ziploc bag with one corner cut a 1/4 inch.
  28. For Garnish:
  29. Place candy canes between layers of wax paper, then sandwich between a dish towel.
  30. Using a meat tenderizer, or the back of a dry measuring cup, pound the candy cane until broken up into very small pieces.
  31. Make sure the candy cane is between wax paper first, otherwise, the candy cane will stick to the dish towel.
  32. Assemble:
  33. Turn the brookie cookies upside down, pipe about 2 tablespoons of filling onto half of the cookies.
  34. Cover each filled cookie with a dry cookie, press down just enough so that filling adheres to the cookie.
  35. Sprinkle crushed candy cane around the brookie pie edges.
  36. Serve chilled or at room temperature.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.60
Ingredient
½ teaspoons aluminum free baking powder
2 ounces bittersweet chocolate
2 candy canes
1 cup evaporated cane sugar
1.25 cups plus 1 tablespoon evaporated cane sugar
⅓ cups cocoa powder
3 larges egg whites
3 larges eggs
¼ teaspoons peppermint flavor
½ cups palm shortening
½ cups white rice flour
4 ounces semi-sweet chocolate
¼ cups sorghum flour
¼ cups tapioca starch
2 teaspoons vanilla paste
1 teaspoon ground espresso
Price
$0.01
$1.28
$0.25
$0.28
$0.34
$0.46
$0.60
$0.82
$0.02
$1.35
$0.34
$2.55
$0.17
$0.18
$0.85
$0.06
$9.57

Nutritional Information

Quickview
236 Calories
3g Protein
6g Total Fat
42g Carbs
0% Health Score
Limit These
Calories
236k
12%

Fat
6g
10%

  Saturated Fat
3g
22%

Carbohydrates
42g
14%

  Sugar
32g
36%

Cholesterol
35mg
12%

Sodium
108mg
5%

Caffeine
13mg
5%

Get Enough Of These
Protein
3g
7%

Manganese
0.3mg
15%

Copper
0.22mg
11%

Selenium
6µg
9%

Magnesium
33mg
8%

Phosphorus
83mg
8%

Fiber
1g
7%

Iron
1mg
7%

Vitamin B2
0.09mg
5%

Zinc
0.6mg
4%

Potassium
121mg
3%

Vitamin E
0.39mg
3%

Vitamin B6
0.05mg
3%

Vitamin B5
0.25mg
3%

Calcium
24mg
2%

Vitamin B3
0.37mg
2%

Vitamin B12
0.11µg
2%

Folate
5µg
1%

Vitamin B1
0.02mg
1%

Vitamin D
0.19µg
1%

Vitamin A
55IU
1%

Vitamin K
1µg
1%

covered percent of daily need

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