Holiday Gifts: Gluten-Free Peanut Butter Cookies

Someone asked me for this recipe this morning and after I shared it with them, I decided to make a batch myself.

From June:

I really like these cookies, they’re simple to make and gluten-free. But one thing about them is they are terribly sweet. So I decided to see what would happen if I cut the sugar down considerably.

They turned out super – not too sweet and super peanut butter flavor.  Changes are in blue.

Peanut Butter Cookies (Revisited)

(makes 12-18)

  • 3 tbsp granulated sugar
  • 3 tbsp packed brown sugar
  • 1 tsp vanilla
  • 1 cup peanut butter
  • 1 egg

baking sheet

Cream ingredients together and drop by spoonful onto a baking sheet. Dip a fork in sugar and press down the dough. Bake at 300 degree F for 10-13 minutes.

This usually gets a good, soft cookie, but I wanted to try for a crispier outside. But they are prone to burning. So at the 13-minute mark, I turned off the oven and let them sit for 5 more minutes. They turned out perfectly – crisp on the outside and gooey on the inside.

Going to make them again soon.

Holiday Gifts: Gluten-Free Chocolate Walnut Cookies

What to do when you’ve made a big batch of Spritz Cookies and now you have leftover egg whites? How about some Chocolate Walnut Cookies?

I get requests for these cookies all the time and bonus, they are gluten-free and taste like little brownie bites.

Notes: To separate eggs, the easiest way I’ve found is the Nigella Lawson method of using your hand. It is quick and easy.

The original recipe for these called for regular cocoa and 3 cups of powdered sugar, that sounded much too sweet, so I reduced that first thing and since I love dark chocolate I used 1/2 dark and 1/2 regular cocoa. Continue reading

Gluten Free Peanut Butter Cookies Revisited

I really like these cookies, they’re simple to make and gluten-free. But one thing about them is they a terribly sweet. So I decided to see what would happen if I cut the sugar down considerably.

They turned out super – not too sweet and super peanut butter flavor.  Changes are in blue.

Peanut Butter Cookies (Revisited)

(makes 12-18)

  • 3 tbsp granulated sugar
  • 3 tbsp packed brown sugar
  • 1 tsp vanilla
  • 1 cup peanut butter
  • 1 egg

baking sheet

Cream ingredients together and drop by spoonful onto a baking sheet. Dip a fork in sugar and press down the dough. Bake at 300 degree F for 10-13 minutes.

This usually gets a good, soft cookie, but I was wanted to try for a crispier outside. But they are prone to burning. So at the 13-minute mark, I turned off the oven and let them sit for 5 more minutes. They turned out perfectly – crisp on the outside and gooey on the inside.

Going to make them again soon.

Creamy Roasted Poblano Soup

Creamy Roasted Poblano Soup

  • 4-5 poblano peppers – roasted, peeled and seeded
  • 3 tbsp butter
  • 1/2 sweet yellow onion, rough chopped
  • 2 garlic cloves, rough chopped
  • 3 cups chicken or vegetable stock or water (I used water)
  • 1 cup milk or cream
  • salt and pepper
  • limejuice
  • cilantro
  • shredded sharp cheddar or Crema Mexicana

This is so easy. I had frozen, roasted poblano chiles, so all I had to do was thaw, skin and seed them. But if you have fresh chiles, heat them under the broiler for 5 minutes (watch carefully and turn as needed) until the skins are blackened on all sides. Cool and then slip off the skins. Slice open and use the knife to remove seeds and ribs (usually just by scraping with the knife). Rough chop.

In a saucepan, heat butter and add chopped onions. Saute until they are translucent, add chopped garlic and heat through before adding the chiles. Stir for a moment until everything is coated in butter. Remove from heat and add to blender, along with water or stock. Blend until smooth and creamy.

Add back to saucepan, along with milk, and bring to a very low boil, stirring constantly, reduce heat to low. Add salt and pepper to taste and let simmer for 8-10 minutes. Just before serving add the juice of 1/2 lime (more to taste). Garnish each bowl with cilantro and cheese.

Serves 4

Christmas Cookie Exchange: A Few Holiday Favorites

Sunday is my annual cookie baking day with friends. Most of goodies are going into gift boxes, but I’ll hold enough back for my annual Christmas Eve dinner. This is the usual round-up.

Pictured above:

Dark Chocolate Chip Cookies, recipe here

Spritz Cookies, recipes and instructions for using a cookie press here.

Pecan Cookies, recipe below.  Much more below the fold.

But wait, there’s more! Click to read

In This Together

As is her way, Emma has taken it upon herself to take care of Bixby and me. Here she is keeping the big guy company in the afternoon sun. Bixby still spends a lot of time looking out the window and sighing. Loudly. I wish I was kidding.

Today he began to brighten up, wanting to play non-stop with Bad Horse, so we are making progress.

Lots of cooking going on here. Bad Horse has felt like taking on some new recipes. This one was a winner:

It’s a Pear Crisp. Using the Perfect Apple Crisp recipe, found here, and substituting pears for the apples. It also uses gluten free flour quite successfully in the crisp.

We had an abundance of pears because my local grocer is selling “misfit” fruits and veggies – or what I like to call, “ugly fruit and veggies”. They are misshapen, bruised or otherwise not “A” quality. But I will let you in on a little secret, most of them are much  tastier. Especially the lemons – thin skinned and full of juice – which makes them bruise easily. Ugly, but yummy.

That’s it for now…I’ll try to get back to regular blogging soon. Until then…


 


Extra Crispy Oven Fried Chicken

I’ve been playing with the different uses of potato starch. It works as a great alternative to corn starch when stir-frying and makes the silkiest gravies. I decided to give it a try with my Oven Fried Chicken (original recipe here with complete dinner menu) and it turned out amazing. The potato starch seals the chicken, keeping it incredibly moist. Combined with the rice chex cereal, it creates a super crispy crust. It’s become a favorite here that I’ve been making about once a week. And bonus, it’s gluten free!

Extra Crispy Oven Fried Chicken

  • 2 bone-in, skin on chicken breasts
  • 2 bone-in, skin on chicken thighs
  • 2 chicken legs (or two additional thighs)
  • 2 eggs, beaten with 2 to 3 tbsp water
  • 2 cups crushed rice chex cereal
  • 1-1/2 cups potato starch
  • 1 tsp each: garlic powder, dried basil, dried oregano, dried rosemary, dried sage, paprika
  • 1/2 tsp each: salt, pepper,
  • 1/4 tsp cayenne (opt)

Crush all spices together (either by hand, in a mill or with a mortar and pestle) and mix well with potato starch and cereal on the plate.

Add egg and water into bowl and beat well.

Bath chicken in egg and then dredge into cereal mixture, pressing the mixture into the chicken, turning and coating both sides evenly. Move directly to a foil or parchment lined baking sheet.

Bake at 400 degree F, turning pan halfway through cooking, until internal temp is 165 degrees, about 45 minutes. Let rest for 10 minutes before serving.

Makes a great dinner with Garlic Mashed potatoes (recipe here) and buttered green beans.



Nutella Brownies

Nutella browniesSerendipity was afoot last week. I had read a recipe for Nutella flourless brownies and promptly went to the store to buy a jar and make them. Turns out, on that same day, the creator of Nutella died at 89.

The brownies are pretty good and one of those recipes that taste much better the next day. The process is very similar to my Chocolate Flourless Cake, recipe here.

I prefer the chocolate cake, but the Nutella brownies were a good second. If I make them again, I will add toasted hazelnut pieces (they should be chopped fine so they don’t all sink to the bottom of the batter).

Both recipes are super easy and a make for a very moist chocolate treat. And gluten-free as an added bonus.

Nutella Brownies

  • 4 large Eggs
  • 1-1/2 cups Nutella
  • Powdered Sugar for dusting

8×8 baking dish or springform pan, oiled and lined on the bottom with parchment cut to fit

Preheat oven to 350 degrees

Beat eggs on high for 5 to 7 minutes until they have tripled in size. Beat in Nutella on low until fully incorporated*. Pour into the baking dish. Tap the dish on the counter firmly to remove any bubbles and then bake for 30-35 minutes, until a wooden skewer inserted into the middle comes out with a just few crumbs, no batter. Mine actually took about 40 minutes, but I forgot to preheat.

Cool completely before dusting with powdered sugar, cutting and serving. I found it tasted best the next day. Also it freezes very well.

*some recipes call for you to microwave the nutella, but since the jar specifically says, DO NOT MICROWAVE, I just used a spatula to scoop out most of a 13 oz jar.

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