Friday, March 25, 2011

Jake got his fish!!! ... and a GF chocolate chip cookie cake to go with them :)

I'm so proud of my hubby!! Not only is he a super incredibly amazing husband who could do no wrong, he is also smart and driven and is now a fully qualified submarine officer, and I wanted to show him how proud I am. He loves cookie cakes, and I have never made one. This one is light and fluffy and I even attempted to decorate it with an edible version of dolphin pins using cream cheese icing. Yeah, that part didn't turn out so well, but I'm pretty sure you (if you're part of the submarine life) get the picture. I lack any talent when it comes to visual art, but when you're married to someone awesome, it doesn't matter.

Gluten Free Chocolate Chip/Peanut Butter Chip Cookie Cake:
1 1/4 cups rice flour
1/2 cup tapioca flour
1/4 cup potato starch
1/2 tsp. xanthan gum
1 tsp. baking soda
1/2 tsp. salt
3/4 cup unsalted butter, softened
1/2 cup sugar
3/4 cup packed light-brown sugar
1 large egg
2 tsp. vanilla extract
3/4 cup semisweet chocolate chips
3/4 cup milk chocolate and peanut butter chips

In small bowl, whisk flours, starch, xanthan gum, soda and salt and set aside. Preheat oven to 350 degrees. Cream butter and sugar until fluffy. Add egg and vanilla and mix until everything is well blended. Add flour mixture. Stir in chocolate chips. Pour into cake tin (I used a 9 inch tin) and press to flatten. Bake until golden, 25 minutes. Cool and add icing if desired.

Cream cheese icing:
4 oz. butter
4 oz. cream cheese
8 oz. powdered sugar


  1. If you want this cake to be less rich, by all means use less chocolate chips and the cookie will still be great! We don't mind richness at all...we topped it with Breyer's vanilla bean ice cream while it was still warm and loved it :D

  2. Aww, congrats to your hubby! And this cake looks amazing!!! :-D