Chocolate "Peanut Butter" Cookies

I tried a Paleo "peanut butter cookie recipe I found online somewhere. A word to the wise, read the recipes before you try them. If you now any tricks that work for you, and a recipe doesn't follow what sounds right to you, follow your instincts! The batter for those cookies was as liquid as soup! I had to double the flour, then though they had decent flavor, I just wasn't pleased with how they tasted (didn't stop me from sharing them at a church event and getting several compliments on them, lol)


So this recipe is a tweak on that recipe. If I ever make that recipe again, I will make other changes, and it will be my own, then so I can share it, but these...


These came out SOFT, and chocolaty and peanut buttery, without being too strong on either flavor. yum. But the ARE peanut free and egg free.


Chocolate "Peanut Butter" Cookies


2 C Almond Flour

3 Tbsp Truvia

1 box chocolate pudding mix

1/2 tsp Baking Powder

1 Tbsp Vanilla

1/2 C Wow Butter (any soy or sunflower seed butter should work fine)

1/2 C Oil of choice (I used Coconut)


In my mixer I blended the Wow Butter and oil, then added each of the remaining ingredients in the reverse order of how I have them listed :)


The dough will be a little soft.


Then place in a cookie sheet by tablespoonfuls, and bake in 350* oven for 10 minutes. Let cool on cookie sheet for a couple minutes before moving to wire rack to finish cooling.


The cookies should be very soft and crumble kinda easily, so move gently when taking them off the cookie sheet :)


Makes about 3 dozen cookies.

I tried them after they cooled a little, they were good, but soft and crumbly. For the yummiest experience, freeze 'em! YUMMM!

Taquitos

Another super simple, kid approved recipe. :)

1 small Onion, chopped
1/2 # Ground Beef
1/2 can. Refried Beans
1/2 Tbsp + 1 tsp Taco Seasoning
1/2 C. Shredded Cheese
12 small Corn Tortillas
1/4 C. Oil


Preheat oven to 350*

Sauté onion until tender add meat, cook until browned. Add taco seasoning and refried beans, cook until heated through. Turn off heat, stir in cheese, set aside.

Heat oil in skillet, pass tortillas through oil to soften. Put 1/12 meat mixture in each tortilla, roll tortillas and place in 8 X 11 in. pan.

Bake approx 35 mins.

Yum!

Chocolate Chip Cookies, again...

These came out wonderful!!  They look like cookies, taste like cookies and don't crumble like gluten free :)  Thomas has been trained to say "it's good, but doesn't have the same flavor or texture as gluten, but its good"  so I don't know what he thinks, aside from the dough being good (yes, I let my children taste raw cookie dough! If I don't share with them, I cant have any either, because they are ALWAYS watching! LOL)


Yes! even the dough was hard-to-stay-out-of yummy!

Re-remake of Our Standard Chocolate Chip Cookie Recipe

:

1 Cube    Butter or Margerine

1/4 Cup  Coconut Oil

1 Cup      Packed Brown Sugar

1 Cup      Sugar

2              Eggs

1 Box      Vanilla Pudding Mix

1 Tbsp       Vanilla Extract

1 Tsp       Baking Soda

3  Cups   Gluten Free Flour (Mixed together Brown Rice Flour, White Rice Flour, Tapioca Flour                                                 and Potato Flour)

2 Cups    Chocolate Chips


Combine butter, oil, and sugars.  Add Eggs.  Add pudding mix, vanilla extract and baking soda.  Slowly add flour, a little at a time. Stir in Chocolate Chips.  Drop by Tbsp fulls on to cookie sheet bake at 350* for 10 minutes.  Cool on cookie sheet for 2 minutes, transfer to wire rack to cool completely.  made about 6 dozen.

Oatmeal Banana Chocolate Chip Cookies

These are not only Gluten free, but they are also egg free and peanut free :)

Oatmeal Banana Chocolate Chip Cookies


1/2      C      Mashed Ripe Banana

1/2      C      Packed Brown Sugar

1\4      C      Butter, softened

1         tsp    Vanilla Extract

1 1/4   C      Gluten Free Flour

2         C      Gluten Free Oats

1         tsp    Baking Soda

1/2      C      Chocolate Chips



1.  Preheat oven to 350*


2.  Combine first five ingredients in a large bowl; beat with mixer at medium speed until well blended.


3.  Combine next three ingredients in separate bowl; stir with whisk.


4.  Add flour mixture to banana mixture.  Beat with mixer at medium speed until well blended.  Stir in chocolate chips.


5.  Drop by tablespoonfuls onto baking sheets coated with cooking spray.  Bake at 350* for 10 minutes or until golden.  Cool on pans 2 minutes before removing to cooling racks. Cool completely and enjoy!!

Lefse

Lefse is a traditional Norwegian Flat Bread. Saw this recipe on Pinterest, and thought I would give it a try. I really liked it... here is the link to the recipe. I left out the Xanthan Gum and it seemed to work well anyway.

http://glutenfreemamafriends.blogspot.com/2009/12/gluten-free-lefse.html


I used leftover mashed potatoes, and it was really yummy with honey drizzled on top. :)

Lemon Meringue Pie

That was far easier than I expected! And pretty tasty, too!

LEMON MERINGUE PIE


Ingredients:

Crust:
1 Cup GF flour blend
1 Cup Almond Flour
2/3 Cup shortening
4 Tbsp water

Filling:
1/2 C cold water
7 TB cornstarch
1 1/2 C hot water
1 1/4 C sugar
3 egg yolks, slightly beaten
juice of 3 lemons
1 TB butter

Meringue:
3 egg whites
6 TB sugar
1/2 tsp vanilla

Instructions:

Cut pie crust ingredients together to make dough. Place in 9 inch pie pan.
Bake @ 475* for 8 minutes.

Filling:
Mix 1/2 cup cold water and cornstarch to thick paste consistency. Stir in egg yolks. Slowly add hot water, stirring it in as it poured into the cornstarch mixture. Pour into two quart saucepan.
Add sugar and lemon juice, stir to blend.
Over low heat, using a whisk stir constantly to prevent lumps and assure a smooth consistency. Cook until thickened.
Add butter, stir until completely melted and blended in.
Pour filling into baked pie shell.

Meringue:
With hand held electric mixer, beat egg whites until soft peaks form. Add sugar one tablespoon at a time, beating after each addition. Continue beating until stiff but not dry peaks form.
Add Vanilla.
Pour onto pie.
Bake at 350* until meringue is a golden brown. (About 15 minutes)

Not as good as Myrtle Kemmer's… but pretty yummy!! :)

Gumdrop Cake

This seems to be another success. I'm not sure if its crumbly because the top/bottom was rounded after baking, or if I cut out too much of the wet ingredients, or if I should have added xanthan gum. (Or a combination). Will experiment again. Tastes yummy, just crumbly.

Gumdrop Cake

1/4 C. Solid Shortening
1 C. Sugar
1 Egg
2 1/2 C. Gluten Free Flour
1/4 tsp Salt
2 tsp Baking Powder
1/2 # Gumdrops (Tootsie Brand Dots are peanut free & gluten free)
1/2 C Raisins or currents (I used craisins)
1/4 tsp Vanilla Extract
1/4 C Milk

1) heat oven to 300*. Grease 10 inch tube pan; set aside

2) In a large bowl, using mixer, beat together shortening and sugar until well blended. Beat in eggs

3) Sift together flour salt and baking powder. Mix 2 Tbsp flour mixture with gumdrops and raisins. Add vanilla to milk.

4) Alternately add milk add flour mixtures to sugar-egg combination, beginning and ending with flour. Stir in floured gumdrops and raisins.

5) Spoon batter into prepared pan; bake 1 1/2 hours, or until cake tests done. Cool 30 minutes, remove from pan and cool completely.

Yields 12 servings.