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.

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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Product Review: Shirataki Noodles

Orange Chicken and Noodles

These noodles won’t be for everyone, but I wanted to highlight them because if you’re avoiding gluten or on a low carb diet, these are a great addition to a meal. They can satisfy that pesky carb craving. They’re unusual in the fact that they are made from white yam flour (non-GMO), packed in water and refrigerated.

shirataki-noodles1

When you open the package, you’re struck with a strong fishy aroma – think end of the day at a fish market. There is nothing pleasant about it, in my opinion, but it does not flavor the noodles. To prepare them, you drain the water (holding your nose if you’re me) and rinse them for a full minute (I set a timer) with cold water. Then you boil them for 15 minutes. I rinse them for another full minute in cool water after cooking.

Noodles

I like their texture, but it may not be for everyone. Regardless of how long you cook them, they have an al dente (to the tooth) texture and are chewy. They can be used in any dish you would use rice or rice noodles, I especially like them in soups because they don’t get mushy. They don’t have any real flavor of their own, but take on the flavor of whatever added to. I’ve never tried them in dishes that would normally use a pasta or macaroni. For those dishes, I stick with brown rice pasta if I need the dish to be gluten free.

I usually cook up two bags at a time, since they’re a bit labor intensive to prepare. They store well in the refrigerator for a week. I add them to sauce or soup and let them heat back up.

So if you need to satisfy your carb craving when you’re counting carbs, these just might do the trick. Gluten free, no soy and only 1g of carbs per serving.

They’re available at most Natural Food type grocers.

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Holiday Cookies: Peanut Butter (Bonus – Gluten Free)

Peanutbutter cookie 6

UPDATED: I changed up a few ingredients when I made the second batch. Changes are in blue. The second batch I also threw some whole peanuts in and omitted the chocolate chips.

Peanut Butter Cookies

(makes 18)

  • 1/2 cup granulated sugar
  • 1/2 cup 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 dough. Bake at 300 degree F for 10-13 minutes. Remove from the oven and let cool ON the baking sheet.

I added chocolate chips to a few after I flattened them on the baking sheet. They were good, but it did make the cookie more fragile and they broke apart as I transferred them to the plate.

Gluten Free Pumpkin Cake

Pumpkin Cake1

I ordered a DSLR camera today, on a whim. Probably mostly because I was stressed, coffee and sleep deprived. I’ve been looking for one, this was a great price and had good ratings, so I suppose it wasn’t a totally bad decision.

Harley is home and getting better…he’s just not himself yet, so I’m still guarded on his prognosis.

There was no time to put together a recipe exchange today, between work issues and worrying about the cat, but I did have the cake recipe in the back of my head and figured I should post it.

I was staring at a can of pumpkin, thinking I should make another batch of pumpkin bars, when instead it seemed time to try a recipe that had been bouncing around in my head for a while. Taking the basics for the gluten free torte that I’ve made with different flavors (chocolatefruit, clementinechocolate-raspberry) I wondered if pumpkin would work or if the moisture content would be too high to create a good cake.

In the end, it is more like the Clementine cake than the chocolate cakes, moister and denser. But the flavor was excellent and while it won’t replace pumpkin bars for me, if you need gluten free, it’s a nice alternative.

Pumpkin Torte

  • 15 oz can of pumpkin (not pumpkin pie filling)
  • 1/4 cup butter, melted and cooled
  • 3/4 cup sugar
  • 6 eggs
  • 1/2 tsp salt
  • 3 tsp of pumpkin spice
  • 1/2 tsp allspice
  • 1-1/2 tsp baking powder

Preheat the oven at 375 degrees. Butter a 10-inch springform baking.

In a blender or with a mixer, beat eggs well. Add sugar, blending until the mixture turns thick and pale yellow. Add pumpkin and melted, cooled butter, blending slowly until combined. Add spices, mixing well and then add the baking powder, mix until just combined. Pour into springform pan, tap pan on the counter to release air bubbles. 

Bake for 40 minutes, turn oven down to 350 degrees, then cover with foil and bake for an additional 15-20 minutes until a skewer inserted in the center comes out clean.  I always bake on a baking sheet to avoid any spillage. Cool on rack until completely cooled. Serves 12 small portions

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Friday Recipe Exchange: Gluten Free Goodies

Lasagna snap3

This is going to be a quick one. I didn’t want to leave you hanging a second week, especially since I’m going to be travelling next week and there probably won’t be  any recipes.

I asked earlier in the summer  for gluten free recipe ideas. There was lots of input, as always you guys rock. One thing I noticed about  recipes for bread substitutes the ingredient list is daunting. I thought mixes might be a better route for these items. I wanted to test out some mixes for pizza crust, rolls and bread, but I just haven’t found the time.

If you’ve had success with mixes and would like to recommend some, let us know in the comments. I could use some direction and I’m probably not the only one. Share any other gluten free recipes I may have missed in the first go round. And of course talk about any other recipes you’d like to share.

First up, the links that came from various commenters:

Chewy Gluten Free Chocolate Chip Cookies from Alton Brown, here.

Almond Butter Blondies, from Eat Well, here.

Too easy to believe, Chocolate-Walnut Cookies, recipe here.

Then there is my favorite gluten free cake recipe. I love this cake because not only is it gluten free, but you can change up the ingredients to a variety of fruits including cranberry, clementine oranges, and of course chocolate and mocha

And if I had to pick a blog, I like Gluten Free Girl, because she emphasizes foods that are naturally gluten free as a place to start, click here to see her journey and great recipes.

I am not gluten sensitive, but years ago realized that wheat flour, among other things, exacerbated my joint pain, so I cut way back. When my friend LFern went gluten free, she recommended a brown rice pasta that I love. It has great flavor and excellent texture, I’ve used it for all kinds of things, including tonight’s featured recipe, I rarely recommend specific products, but this is my exception, it’s Tinkyada Rice Pasta, link here to products, pricey, but worth it.

So that’s a start. I’m sure you have many more I haven’t even thought of and I look forward to hearing about them.

Tonight’s featured recipe I’ve posted before, but not with the gluten free alternative. I wanted to use it tonight because I wanted to show gluten free doesn’t mean it can’t be yummy.

Gluten Free Spinach Lasagna

Sauce:

  • 3-15 oz cans tomato sauce
  • 2-6 oz cans tomato paste
  • 14 oz can diced tomatoes
  • 2 tsp oregano, crushed
  • 2 tsp basil, crushed
  • 2 tsp crushed garlic
  • 1 medium carrot, peeled & finely grated
  • pinch of sugar (reduces acidity of the tomatoes)
  • Optional: ½ lb ground beef and ½ spicy Italian sausage, browned

Saucepan

Add all ingredients to saucepan on medium-high, stirring constantly until it begins to boil lightly. Turn to low and let simmer while you prepare the remaining ingredients.

Lasagna:

  • 1 pkg Tinkyada or other gluten free lasagna noodles (16 oz)* – boiled and cooled.
  • 16 oz ricotta cheese
  • 8 oz package frozen spinach, thawed or 8 oz fresh, washed and dried
  • 1 egg
  • 12 oz sliced mozzarella cheese
  • ½ cup parmesan cheese

13×9 baking dish (I prefer glass), lightly oiled

*I’ve boiled these and also baked them dry. I prefer the dry method, you’ll need to increase baking time by 30 minutes or until the noodles are cooked through.

To prepare: Mix ricotta, spinach and egg until well blended. Ladle a layer of sauce on the bottom of the baking dish. Cover in a single layer of noodles. Ladle sauce over noodles. Spoon ½ of the ricotta mixture evenly (if you place large dollops evenly like putting cookie dough on a baking sheet, fairly close together, it will spread as it cooks, no need to smooth it). Layer 1/3 of the mozzarella over the ricotta. Repeat: noodles, sauce, ricotta, mozzarella, noodles. On top of the last layer of noodles, add remaining sauce, mozzarella and Parmesan cheese.

Bake at 350 degrees for 45 minutes, uncovered – I like to place the baking dish on a baking sheet to catch any spills as it bubbles. Place knife through the center, if it comes out heated through, remove and let stand for 10 minutes before cutting and serving. If it needs more cooking time, you can cover with foil to keep the cheese from burning and cook 10 more minutes. Let stand uncovered before serving.

Okay, this was all done on the fly, so if I missed something or messed something up, let me know, I’ll fix.  – TaMara

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