I’m open for scale recommendations. Mine is a total POS. I’ve had the damn thing for 9 or so months and it’s never worked quite right. I should have packed the thing back up immediately and returned it to the store but i was BUSY or lazy, really it could have been either.

Since it’s been wildly inaccurate from day one, I had gotten myself into the habit of weighing myself 3 times and taking the average of those to be my weight.

Weigh in #1 yielded a loss of 1lb SCORE! VICTORY! Take THAT baby fat! *crosses fingers that round 2 and 3 will be similar*

attempt 2: Step off, wait wait wait, step back on. WTF? Up 11 pounds? Quickly step off evil scale and consider punching the wall

attempt 3: step up, look down and stare at LED window hard enough to make it burst into flames. waiting…. waiting… MOTHER F’ER! Up 67lbs!! Stomp off of scale, consider throwing it through the window, cuss copiously, take a deep breath and steel myself.

Attempt 4: relocate scale to different spot on bathroom floor, convince myself that it must have been sitting unevenly. Remove socks because it is totally plausible that 67 pounds of excess weight could be hiding in 12oz of sock yarn. Deep breath, deep breath, bite lip annnnnnd W T F ? Am I being punked? Look up for hidden cameras, roll eyes to either side… nope, only me here. Me and a scale that says I weigh 163lbs more then i did yesterday.

So yeah, I’m taking scale recommendations and don’t say Taylor cause I’ve got one of those duds sitting in my bathroom just waiting for me to take a baseball bat to it.

I don’t remember how this recipe flitted into my life but these sweet little morsels filled a hole in my heart with melty chocolate goodness. Sometimes, when I’m feeling saucy, I add in a few shakes of cinnamon. Try it, I’ll bet you like it!

Ingredients

8 ounces unsalted butter, melted
2 cups white rice flour
1/4 cup corn starch
2 TBSPs tapioca flour
1 teaspoon xanthan gum
1 teaspoon sea salt
1 teaspoon baking soda
1/4 cup white sugar
1 1/4 cups light brown sugar
1 whole egg
1 egg yolk
2 TBSP whole milk
1 TBSP vanilla extract
12 ounces semisweet chocolate chips

Directions

Preheat the oven to 375 degrees F.

Line cookie sheet with parchment paper.

In a medium bowl, sift together the rice flour, cornstarch, tapioca flour, xantham gum, salt and baking soda. Set aside.

Add both of the sugars to the bowl with the butter and using the paddle attachment, cream together. Add the whole egg, egg yolk, milk and vanilla extract and mix until well combined. Slowly add the flour mixture until thoroughly combined. Toss in the chocolate chips and stir to combine.

Chill the dough in the refrigerator until firm, approximately 1 hour. Shape the dough into 1 inch balls and place on parchment-lined baking sheets. Bake for 10 to 14 minutes, the cookies took about 12 minutes in my oven. Remove from the oven and cool the cookies on the pans for 2 minutes. Move the cookies to a wire rack and cool completely.

*sorry that the comments are turned off but I’ve been getting spam bombed, email me if you have questions or comments fidgetblogs at gmail dot com*

There are modified from a recipe found in Vegan with a Vengeance by Isa Chandra Moskowitz. Makes 24 muffins. You can replace the rice flour, oat flour, and potato starch with regular unbleached flour. You can also replace the coconut milk with regular milk + a teaspoon of vanilla extract.

2 c white rice flour

1 c potato starch

1/2 c gluten free oat flour (or sub more rice flour)

2 1/2 c sugar

2 TBSP baking powder

1/2 tsp salt

2 tsp ground cinnamon

1 tsp ground nutmeg

1 tsp ground ginger

1/2 tsp ground allspice

1/4 tsp ground cloves

1 (15oz ) can of pumpkin puree or 2c fresh

1 cup vanilla coconut milk (my local walmart sell this in the dairy case)

1 cup canola oil

3 TBSP molasses

Preheat oven to 400 and grease muffin tins. Sift together dry ingredients. Make a well in the middle and add in wet ingredients. Mix until thoroughly blended. Fill muffin cups 2/3 full and bake 18-20 minutes or until knife inserted into middle comes out clean (mine were perfect at 19 minute mark). Try really hard to let these cool. They are tasty hot but the flavor really develops as they cool!