Toads for Brunch, Anyone?

I was searching a recipe website the other day and came across a most intriguing recipe called "Toad in the Hole".

Toad. In the Hole.

OK...............

I read the ingredients and the directions and decided I shouldn't dismiss the recipe solely because it had a ridiculous name.

I'm mature like that.

Apparently, the origin of the name is very vague... some seem to think it's as simple as the sausage resembling a toad poking it's head up out of a hole. (But I still must ask, why a toad? Why not something cuter?)

Today after church, I came home and decided it was time to make this little guy for lunch. It was relatively easy, it basically worked (meaning, my tweaks to make it gluten free) AND it was really yummy.

The key to Toad in the Hole is the maple syrup. Don't skip this part... and DON'T grab your Aunt Jemima or Mrs. Butterworth's, either. For this... you need the real deal. Wouldn't hurt to warm it, either, before drizzling it on the finished product and digging in. Just sayin'.

I found my new "go to" brunch recipe... fast and easy and really delicious. Look past the name and give it a try.

Trust me. You'll find a new friend in that ol' Toad.

Gluten Free Toad in the Hole

1/2 cup fine ground cornmeal (I used Quaker)
1/2 cup gluten free flour blend (I used King Arthur)
1 Tbsp sugar
1 tsp salt
1/2 tsp baking powder
1 cup milk
2 eggs
2 Tbsp butter
10-12 uncooked breakfast sausage links
3 Tbsp pure maple syrup, plus more for drizzling after baked

In a medium bowl, stir together the cornmeal, flour, sugar, salt and baking powder. Add the milk and eggs and whisk to completely combine.

Preheat the oven to 375 degrees.

Melt butter in a large cast iron skillet over medium heat until the butter foams. Add the sausages and cook, browning on all sides, about 10 minutes. Remove from pan and place on a large plate.

Whisk the cornmeal batter again, then pour into the same skillet. Arrange the sausages on top of the batter and drizzle the 3 Tbsp of maple syrup all over the top. Transfer the skillet to the preheated oven and bake until the batter puffs and is set in the middle, 15-20 minutes.

Remove from the oven, cut into wedges, drizzle with more maple syrup and serve immediately.

The Splurge

For the past 4 months I have been on a diet making a lifestyle change. My husband and I are working out together 3 -4 times a week and following an unofficial Weight Watchers point system. During these past 4 months I have lost close to 30 pounds... and my husband is right behind me in pounds lost! We've been extremely happy with the results and plan to continue plugging along.

But - once in a while - once in a blue moon - every now and then - you just have to splurge. (Or is it just me?) In my case, if I don't splurge, I'll do something drastic.. like eat a whole bag of M&Ms. I'm not talking about the little snack packs. Under normal circumstances, I would never eat a whole bag of M&Ms, but when one is desperate, one learns what one is capable of.

This week I had a small surgical procedure done which rendered me useless on the couch for a few days. I sat there... not exercising, not being productive... when it hit. The need to splurge. And I decided that NOW was the perfect time in my diet lifestyle change to have a little treat.

I hit up Pinterest, my "go to" website for all things food... and found today's recipe in a non-gluten free version. Ah-ha! A splurge AND a gluten free challenge! Things were looking up.

I have to say, I am more than thrilled with the results.
First, I met the challenge of making it gluten free.
Second, I got my goodie.
Third, I was able to be productive in the midst of recovery.
Fourth, I get to share my results with you.
Fifth, there are still some leftovers in the kitchen that I plan to nibble today. Tomorrow it's back to the "d" word.

A guilty pleasure without the guilt... because tomorrow I'm back to low-fat everything!

Today, however, has a Chocolate-Toffee Blondie on my "To Do" List.

I like today.

Gluten Free Chocolate-Toffee Blondies

1 2/3 cup gluten free flour blend (I used King Arthur brand, has no baking soda or baking powder in it)
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp xanthan gum
1/2 cup butter, room temperature
1/4 cup unsweetened applesauce
1 cup plus 2 Tbsp brown sugar (I used dark brown sugar)
1 egg
1 1/2 tsp vanilla extract
1 cup semi-sweet chocolate chunks or chips
1/2 cup toffee bits

Preheat oven to 350 degrees and spray a 13x9 pan with non-stick cooking spray.

In a medium bowl, whisk together the gf flour blend, baking soda, salt and xanthan gum together. Set aside.

In a large mixer bowl, cream together the butter, brown sugar and applesauce on medium speed until pale and fluffy. Add egg and vanilla until incorporated. Reduce speed to low and gradually add the flour mixture, mixing well. Fold in chocolate chunks and toffee bits.

Scrape the batter into the 13x9 pan and spread batter evenly though the pan with a plastic spatula. Bake for 30-35 minutes until set in the middle and a cake tester or toothpick comes out mostly clean. Remove from the oven and let cool completely before cutting into squares.

Insomnia Cake

Insomnia Cake? Really, Katie?

This cake recipe didn't come to me in the middle of the night as I tossed and turned in the throes of insomnia. Most assuredly, I did toss and turn all night... but alas, no recipe came from my toil and trouble.

This recipe came the next day... when I should have been napping. I had returned home from church and had made a mental plan to rest, rest, rest. I was coming off of 2 consecutive restless nights and needless to say, I was running on empty.

I unloaded my belongings, hugged my family members and began planning the afternoon in my mind. Lunch... then nap. Yup, that was pretty much it.

So, what did I do? I walked into the living room, grabbed my laptop and hit up Pinterest. I have a board where I keep recipes that I want to try to convert to gluten free. One in particular caught my eye: Pistachio Cake.

Suddenly, all plans for a nap flew out the window. Gone. Outta here.

I headed back to the kitchen and - most likely because of lack of sleep - began to carelessly throw ingredients together... a little less of this, a little more of that... not enough eggs in the fridge? no problem, just add a little more of that.

For those of you who have attempted gluten free baking... you will understand how ridiculous that is. Gluten free baking is a science... it's finicky and fussy. Too much liquid = sunken bread. Too little = dry, crumbly nastiness.

Today, however, things were different. Perhaps that little part of my brain that is reserved for the times I am too deliriously tired to function kicked in and took over. And perhaps that part of my brain is a gluten free baking genius. Or perhaps I just got lucky. In any case... the cake worked. Perfectly.

And so, I quickly took a picture of it and ran to my laptop to share the recipe with you. The cake is actually still sitting on the cooling rack, warm! Now you know just how much I love you, dear Reader.

But now... now I must go. 

First, I need to have a slice of cake... again. (Oops, confession time. I'll have to work out an extra day to work off that cake slice!) 

Secondly, I need a nap.

Surprised to hear that, aren't you. ;-)

Gluten Free Pistachio Bundt Cake

1 (21oz) package Pamela's Vanilla Cake Mix  http://pamelasproducts.com/products/baking-mixes/pamelas-vanilla-cake-mix/

1 (3.4 oz) package instant pistachio pudding mix

3 eggs

1 cup water

1/2 cup oil (veggie, canola, coconut)

1/ 2 tsp almond extract

7 drops green food coloring (optional)

Preheat the oven to 350 degrees. Spray a bundt pan with non-stick cooking spray.

In a large bowl, mix together the cake mix and pudding mix. Add the eggs, water, oil, almond extract and food coloring. Beat with a hand mixer at medium speed for 2 minutes.

Pour into the prepared bundt pan and bake for 55 minutes until cake tester comes out clean. Cool in the pan for 10-15 minutes, then flip onto wire rack to finish cooling.

Logically Speaking, Of Course...

We went apple picking this past weekend at a wonderful orchard. It was great weather to pick... cool with a slight breeze, yet sunny enough to keep you warm and comfortable. We wandered through the rows of apples, deciding to be adventurous and try new kinds of apples... Crimson Crisps, Shizukas... along with some of the standard favorites like Golden Delicious, Jonathans and Macouns.

We love apple picking time... it's a celebration around here. We pick, we wash, we bake delicious desserts like apple crisp, apple pie, apple cake and apple pillow (a cross between apple crisp and pie). Per my hubby's request, we always leave a few beautiful apples whole, for snacking. 

Ever tasted an apple that was on the tree just hours before consumption? An experience everyone should have.

This year has been a little more challenging for me. Recipes like my apple cake don't necessarily fit under the "low fat" category, though I did successfully pull off an apple crisp the other day.

Pretty soon I'll tackle that cake recipe and get it just right... then I'll share it with you! But until then, I'll fill you in with what I made today.

Today I made.... low fat, gluten free gingerbread. What does that have to do with apple picking, pies and pillows? Absolutely nothing.

I just found it rather amusing that with all these gorgeous apples just waiting for me to create delicious concoctions with... I made gingerbread. Just a little insight to the logic that goes on in my head. 

Logic, of course, meaning pure randomness.

Low Fat Gluten Free Gingerbread

1 cup oat flour (if you don't have any, pulse 1 cup oats in a food processor until finely ground)

1/2 cup cornstarch (or tapioca, or arrowroot)

1/4 cup brown sugar (light or dark, whatever ya got)

1 tsp cinnamon

1 tsp ground ginger

1/2 tsp baking powder

1/2 tsp baking soda

1/2 cup milk (or buttermilk)

1/2 unsweetened applesauce

1/2 cup molasses

2 egg whites.

Preheat the oven to 350 degrees. Spray an 8x8 pan with non-stick spray.

Mix all the dry ingredients together in a medium bowl. Add the wet ingredients and stir to completely combine. Pour into prepared pan. Bake for 35-40 minutes until cake tester comes out clean, with just a few crumbs stuck on it.

Serve warm with whipped cream or ice cream.

Confession

I've been holding out on you, Reader. I have led you along, letting you in with little glimpses of my gluten free life... my dislikes, loves, trials, flops. But there is one thing I've failed to disclose and I feel it's time to make the leap. After all, if I can't trust my readers, who CAN I trust? So here goes. 

I'm a full blown carboholic. It's not a new thing, really. I've been a carboholic for as long as I can remember. My mom used to joke that I ate a "white diet"... aka white bread. Of course, I'm also a cheese lover... so some mozzarella would be included in there, too. White on white. With a little white on the side.

When I was diagnosed with this gluten intolerance, so many things ran through my mind. Crusty, warm Italian bread? Gone. Soft, buttery Challah bread? Outta here. Chewy bagels? A thing of the past.

And I got depressed. Very depressed. (It wasn't pretty.)

Since then I have realized that, although things won't be exactly the same, they are still quite good. I have found alternatives to most of my favorite things and have had so much fun coming up with the recipes for things that gluten free companies aren't doing yet.

Today's recipe is probably the surprise of the year. I can't take credit for it... I found it on www.food.com. It was so incredibly ridiculous that I had to give it a try. The name of the recipe? Carb Free Cloud Bread.

Um, pardon? Carb FREE bread?? My brain could barely compute those words.

But surprise, surprise! It's really cool! It reminds me mostly of Challah... and that ain't a bad thing. The hardest part of this recipe is waiting until the next day, since it is recommended that you put the bread in the fridge overnight before eating it. The first thing I did this very morning is get one out and put a little light butter on it... and YUM.

When you read the ingredients, don't be frightened. If you, too, miss soft rolls... or if you happen to L-O-V-E Challah bread like I do, give this a try.

You'll have a happy, carb free mouth!

Gluten Free, Carb Free Cloud Bread (from www.food.com) 

3 eggs, separated
3 Tbsp cottage cheese
1/4 tsp cream of tartar
1 (1g) packet of artificial sweetener (I used Splenda)

Preheat oven to 300 degrees. Spray two cookie sheets with non-stick spray or use silpats.

Separate the eggs carefully, there must be no yolk in the whites. In a small bowl, mix together the egg yolks, cottage cheese and sweetener. (Break up the curds of cottage cheese a little.)

In a medium bowl, beat the egg whites and cream of tartar together until stiff peaks form. Very carefully fold the egg yolk mixture into the egg whites to keep the egg whites from losing their fluffiness.

With an ice cream scoop or large spoon, scoop the mixture into 10-12 rounds on the cookie sheets (about the size of the top-half of a McDonald's hamburger bun); roughly 3/4 inch thick and 4-5 inches across). 

Bake on the middle rack for about 30 minutes, but keep an eye on them. Remove when they are lightly golden brown. Remove from the pans and cool on a cooling rack. Once completely cool, place in a baggie and refrigerate overnight.

Dinner in a Hurry

It was one of those days today.

After getting through various subjects during our homeschool day, we snarfed down some lunch, threw ourselves into the car and headed out for an afternoon of errands. I had planned my errand run so that they were (miraculously) all west of where we live. As we banged out errand after errand, I was pleased with how smoothly things were going... and how I was actually able to accomplish everything on my list.

It's such an adrenaline rush... crossing off everything on your list. (Or is that just one of my quirks? Huh.)

We would get home with more than enough time for me to plan and execute a nice dinner for all. No rushing, no panicking... just planning and executing.

Then, in a split second, I blew it all to pieces. I mentioned to my mom, who had come along for the ride (literally) that I needed to get to the library STAT because my 3rd grade avid reader was desperate for something new to read. She has read every age appropriate book in my house. Twice.

Now, I should mention that my mom is the epitome of fun. She loves spontaneity and adventure (the non-adventurous type of adventure... like trying a new restaurant, things like that). So when I mentioned the need for the library run, she immediately jumped on it, saying we could throw that into our afternoon of errands.

Some of her spontaneity must have sloughed off of her and landed on me, because I agreed to it. I should mention, as well, that I am NOT the epitome of fun, spontaneity or adventure (the non-adventurous type or the adventurous type!). Nevertheless, off we went.

Did I mention the library is 20 minutes east of our home? Not in the westward plan.

30+ books later, we were headed back home. My backseat was filled with contented children, reading their newly acquired library books.

Remember my plan? My plan to plan and execute a lovely dinner? Out the window.

I came home, brought all the books and various items from our errands into the house, set the kids up with their books on the couch... and ran into the kitchen.

I floated between the fridge and cupboards, frantically looking for something to feed my family.

It's times like these that I love food that can be thrown (sometimes literally) together. Within 30 minutes, I had dinner on the table. And... AND.... it was yummy! Whew.

So what you have below is more of a guideline. There is so much wiggle room in this recipe, it's ridiculous. I've done this before for you, Reader, and I'll probably do it again.

Enjoy experimenting! But may I suggest waiting until a day where you lose your mind and spontaneously throw more on your plate than originally planned? That day where you won't possibly be able to throw dinner together in time?

This might make you look like a culinary rock star.

Gluten Free Pineapple Fried Rice

• 4 cups cooked white rice (or brown rice, or Nishiki sticky rice)
• 1/4 cup diced onion (red or sweet... or scallions)
• 1 cup diced ham (deli or cubed ham steak)
• 1/2 cup green peas (or edamame, or snow peas, or sugar snap peas)
• 1 (8oz) can pineapple chunks, drained (or 1 cup fresh)
• 2 eggs, beaten
• 1 Tbsp white sugar
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp garlic powder (or more, if you want)
• 1/4 cup gluten free soy sauce (or gf tamari)

Heat a large skillet over medium-high heat. Add non-stick cooking spray to coat. Cook and stir the onion, ham, and peas in the hot pan until onions have softened, about 2 minutes. Stir the pineapple chunks into the pan; cook until pineapple begins to darken, about 2 minutes.

In a small non-stick pan, cook eggs to scrambled. Add to the onion mixture and stir to combine.

Mix the rice, sugar, salt, pepper, and garlic powder into the pan; stirring constantly. Cook until heated through, about 3 minutes. Add the soy sauce, and stir to combine.

Serves 4.

Finding Pinspiration

Have you discovered Pinterest yet?

"No, not yet. I just haven't gotten around to checking it out." STOP RIGHT THERE. Go. Now. Your life will never be the same again. Well, that's a bit of an exaggeration... but your closets will never be more organized, your preschooler will be wide-eyed at the fun ABC manipulatives his/her mommy has, you'll know how to get any stain out of any fabric and you'll finally learn the right exercises to get rid of those saddlebags. Do not proceed any further in this blog entry until you do! You'll thank me. (But - after you've spent hours and hours scouring Pinterest, please do come back and finish reading. I'll miss you.)

"Why yes, Katie, I have!" Don't you just LOVE it? It's like a world of inspiration right at your finger tips! How did we ever get on without it?? I'll follow you if you follow me! We could be Pinterest BFFs!!

I'm getting a wee bit out of control, aren't I. I apologize. It has that affect on me.

(But don't forget to find me on Pinterest.)

Now where was I? Ah, yes. September. As far as I'm concerned, September 1st is the beginning of Autumn. It marks the journey towards my favorite time of year.... cold weather. I'm happiest during the months of October to March, with times of giddiness in November, December and January. It's almost as though I get a new lease of life. The crisp air fills my lungs, the trees change colors and paint the landscape or better yet, the world is blanketed in snow... and I'm compelled to start baking.

Enter Pinterest.

I found today's recipe there... but in a glutenous, fattening version. I set to work last night, seeing how I could change it to gluten free and low fat. I put the pan in the oven and, about 1/2 hour later, decided it didn't matter if the recipe turned out right or not... because my house smelled AMAZING. Cinnamon, allspice, cloves, ginger... can you just imagine? I pictured pulling my sunken, mushy concoction out of the oven and just placing it on the stove for an hour or so... like an asthetically ugly version of potpourri.

When the hour of baking was up, I flicked on the oven light and was thrilled to see a loaf of bread! Risen in the middle, deep orange color... by jing, it worked!

And friends, it tastes good. Really, really good. Autumn-in-your-mouth good. We chose to top if off with a small swipe of low fat cream cheese... leaving the hubby to declare it as "blog worthy".

So, here you go. My gluten free, lower fat version of my Pinterest find, Pumpkin Gingerbread. If you are looking to transition your mind from summer to autumn, may I suggest baking this bread? You'll find yourself back on Pinterest, searching for new ideas in autumn decorating.

I'll probably being doing the same. See you there, Pinterest BFF!

PUMPKIN GINGERBREAD

3/4 cup sugar
1/2 cup Stevia in the Raw, Splenda or whatever sugar substitute you use
1/2 cup unsweetened applesauce
1 egg
2 egg whites
1/3 cup milk
1/2 (15- oz.) can pumpkin puree
1 teaspoons ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 3/4 cups all-purpose gluten free flour (I used Pamela's Baking Mix)
*1 teaspoon baking soda
1/2 teaspoons salt
*1/2 teaspoon baking powder

*If you use Pamela's Baking Mix, omit baking powder and use 1/2 tsp baking soda. If you use another gf flour that does not have baking soda or baking powder in it, add the amounts in the ingredients list.

Preheat oven to 350 degrees. Grease and flour a 9 x 5″ loaf pan.

In large bowl, combine sugars, applesauce and eggs; beat until smooth. Add milk and beat until well blended. Stir in pumpkin, ginger, allspice, cinnamon, and cloves.

In medium bowl, combine flour, baking soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend with a whisk until all ingredients are mixed. Pour into prepared pan. Bake in preheated oven at 350 degrees for 1 hour, or until toothpick inserted in center of loaf comes out clean. Let cool for about 5 minutes, then remove from pan and let cool.

How Low Can You Go?

Since my last post, I must confess I have spent much time wandering around the kitchen, scheming, with just one thought in my head. What else can I make low fat?

 Today I meandered in and glanced at the counter. There, in all of its glory, was a bunch of overly ripe bananas. By jing!

 Banana bread, in this house, lasts about five minutes. Alright, alright. Four minutes. Once that bad boy is cool enough to not burn the top three layers of skin from the inside of your mouth, it's fair game. My kids alone could eat an entire loaf. I suppose I should consider that a compliment... though I don't feel that warm and fuzzy feeling when I have dreams of banana bread for breakfast the next day, only to realize it is long gone.

But back to the kitchen counter and the overly ripe bananas.

How can I protect my latest recipe challenge from being inhaled by the residents of my abode? How can I keep them around long enough to examine the texture, moistness, taste? MUFFINS. Leave some out, freeze some. By jing times two!

I feverishly set to work, mumbling under my breath the ingenious substitutions I would cleverly use, all the while absolutely certain I had no idea what I was doing or whether it would even remotely resemble anything banana or muffin-like. (What? Did y'all think I just strutted into the kitchen, threw things together and instantly created a masterpiece? HA.)

These little muffins are sweet... and I mean that in the "dear little puffs of banana-ness" way... not the "my teeth hurt, use less sugar" way. I used half Stevia, half sugar. If you are not on the Stevia boat, feel free to use your own substitute or just use all sugar.

 Well, I'm off. I think I may have managed to hide one of the non-frozen muffins well enough to actually be able to sit down with a cup of tea and enjoy it. One can only hope!

Low Fat Gluten Free Banana Muffins

2 cups Pamela’s flour (if you use another gf flour mix, add another Tbsp of baking powder and a 1/4 tsp baking soda)
1 Tbsp baking powder
2 cups mashed banana
¼ cup sugar
¼ cup Stevia
4 egg whites, slightly beaten
1 tsp vanilla
½ cup unsweetened applesauce 

Preheat oven to 350 degrees. Spray 18 muffin cups with non-stick spray.

Combine flour and baking powder in a medium bowl. Set aside.

Mix together banana, sugar, Stevia, whites, vanilla and applesauce in a small bowl. Add to dry ingredients. 

Fill cups 2/3 full. Bake for 18-20 minutes.

Pocket O' Chocklet!

Since my last post here, I have made up my mind to add one more condition to my recipes.... low fat. Seemed like an easy thing, just cut fat here and substitute there! Ha. Silly, silly me.

Because some of the gluten free ingredients used in cooking and especially baking are... finicky... gritty... stubborn... (you get the point)... that extra fat really is needed to moisten cake and give great texture to cookies.

I must admit, there have been some dismal failures in my new endeavor.

First up was a gluten free, peanut free brownie made with pureed pumpkin... which turned out tasting like a block of pumpkin with a little chocolate in it... the texture was horrible.

Next up... peach crisp. How can you mess up a low fat peach crisp, you ask? The answer would be... use Stevia instead of sugar. Wow. The crumble topping stayed dry and grainy, despite the fact that there was a little butter in it. And the aftertaste! I physically shuddered. Literally.

So... now we are up to my last attempt, courtesy of Pinterest (with a couple of Katie Tweaks). A low fat chocolate muffin using ground oats instead of flour, egg whites instead of whole eggs, lite sour cream instead of butter, applesauce instead of oil, and half sugar, half Stevia. (Lesson learned. Stevia and sugar want to share the spotlight.)

The results? A lovely little muffin that takes away the chocolate craving... and is truly low fat, gluten free and peanut free!

It is because of this little morsel that I shall continue my quest to create low fat yummies for you, dear readers! All is NOT in vain! We gluten free-ers CAN have yummy, low fat desserts! Can I get a "HOLLA!"??

I know, I know. Way too much enthusiasm for one little muffin. Gotcha.

Gluten Free Chocolate Chocolate Chip Muffins


1 3/4 cup gluten free oats (I use Bob's Red Mill)
1/2 tsp cream of tartar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp salt
3/4 cup unsweetened cocoa powder
1/2 cup Stevia (or other sugar substitute, like Splenda granular)
1/2 sugar
3 egg whites
1/2 cup unsweetened applesauce
1 tsp vanilla extract
1/2 cup light sour cream
1 cup hot water
1/2 cup semi-sweet mini chocolate chips

Preheat the oven to 350 degrees. Line 24 muffin cups with cupcake liners or spray muffin tin with non-stick cooking spray.

In a food processor, pulse oats until they are ground. Add the rest of the dry ingredients (except for chocolate chips) and pulse to combine. Set aside.

In a medium bowl, whisk egg whites until foamy. Add the remaining wet ingredients and whisk to combine. Add the dry ingredients from the food processor and stir with a wooden spoon until well incorporated.

Fill muffin cups 3/4 full. Using half the chocolate chips, evenly sprinkle a few in each cup. Bake for 10 minutes. Remove from the oven, leaving the oven on. Sprinkle the remaining chips evenly over each muffin. Bake for another 5-7 minutes to finish baking.

Remove from oven, let cook for 3 minutes, then removed muffins to a cooling rack to finish cooling. (Leaving muffins and cupcakes in pans too long steams the bottoms and makes sogginess!)

Makes 18-24 muffins, depending on how high you fill them.

Everything But The Kitchen Sink....

You know that moment when you know you need to go grocery shopping but haven't yet gotten there and it's time to figure out something for dinner? It's usually around that time that I implement my method called "something that lets me throw whatever is left in the refrigerator together to make a meal fit for a king... or at least my 3-year-old". It's a highly complicated method that requires years of training and practice.

That, or a refrigerator full of compatible leftovers or scraps of odds and ends.

Enter the quiche.
Quiche is really just a pie with an egg base that allows you to throw anything you like into it. Literally. I've known people who threw leftover french fries into their quiche and loved it. Veggies, meat, cheese, fungus (aka mushrooms)... you name it, you can put it in there.

Have you heard the saying that baking is a science but cooking is an art? Well, here's the chance to stretch your culinary creativity. If you've never experimented with quiche, now's the time to start.

Most of all... have fun with your food. Remember... it's an art!

Gluten Free Mix-and-Match Quiche

8 eggs
1/2 cup milk
1/2 tsp salt
1/4 tsp pepper
1 tsp of whatever seasoning you want.... yellow mustard, rosemary, thyme, garlic powder, etc...
6-8 oz of diced ham... or bacon, turkey, sausage, steak, etc......
1 cup steamed and chopped broccoli... cubed potato, mushrooms, artichokes, brussel spouts, etc........
1/4 cup finely chopped onion.... chives, scallions, shallots, etc.......
2 oz shredded muenster cheese.... monterey jack, colby, swiss, etc......
2 oz shredded sharp cheddar.... or any other sharp cheese you like!

Preheat oven to 374 degrees and spray a 9-inch pie pan with non-stick cooking spray.

In a medium bowl, whisk together the eggs, milk, salt, pepper and whatever seasoning you decide to add.

In the prepared pie pan, toss together the meat, veggie, onion and cheeses of your choice and spread evenly in the bottom of the pan.

Pour the egg mixture over everything and back for 40-50 minutes until golden brown on top and the center is set.

Serves 4-6 people.

A Long Awaited Gift

Before being diagnosed with my gluten intolerance, I had a growing cake business based out of my house. I was having fun creating wedding, birthday, graduation and baby shower cakes. I loved the freedom I had to mold something as simple as cake into a beautiful piece of art.

I was never really crazy about eating cake. Yes, I would have a piece at a birthday party or at a tea room, but given the choice of something else for dessert, I would probably pick the "something else". Decorating cakes was more of a creative outlet that brought joy to others.

I did have one weakness, though. Vanilla cupcakes with vanilla frosting. Yikes. There is something about that sweet little package, bursting with vanilla flavor.

In my cake business, I made an Almond Sour Cream White Cake that was unbelievable. Seriously that good. It saddened me, after my diagnosis, to know that I wouldn't be able to taste that again... or any white cake, for that matter.

I was greatly mistaken.

I have been tweaking so many white cake recipes since going gluten free. Every one of them had a funky flavor (think bean flour... ack) or funky texture (think sand) that left me frustrated and fairly certain that I wouldn't be able to figure this one out.

Until now.

I think I may have done it. Now, let me say this... don't expect this cupcake to taste like a boxed, gluten filled cake mix. It's not going to. It is, however, fluffy, soft and yummy. There is no hint of bean flour flavor (because there IS no bean flour in it!) and it has no gritty texture.

My husband and mom (aka official taste testers) both found this morsel to be de-lish-e-ous. So be creative with your frosting... try chocolate, vanilla, whipped cream, coconut, cream cheese frosting... or even some of the beloved Nutella. (My mom chose Nutella, much "oo-ing" and "ah-ing" occurred.)

Enjoy, my friends, the fruit of many failed recipes and long suffering as I toiled and toiled to find the perfect vanilla cake recipe for you.

OK, for me. But also for you.
















Gluten Free Vanilla Cupcakes

1 cup sorghum flour or brown rice flour (I used sorghum)
1 cup tapioca starch
1 cup sugar
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1 tsp xanthan gum
1 cup milk
2 eggs
3 Tbsp canola oil
1 Tbsp vanilla extract
1-2 tsp imitation coconut extract
1/4 tsp lime or lemon juice


Preheat the oven to 350 degrees. Line a cupcake pan with paper liners.


Whisk all the dry ingredients together. Add the wet ingredients and whisk until smooth. Divide equally into lined cupcake cups. (Fill cupcakes about 2/3 of the way full.)


Bake for 20-22 minutes until the centers of the cupcakes are set. Remove from the oven and allow cupcakes to sit for 2-3 minutes, then remove from the pan to finish cooling. Frost once the cupcakes are completely cooled.


Makes 12 cupcakes.

Subtle Hints

As I write this post, the sweetest little muffins are baking in the oven. I actually rediscovered the recipe recently, surprised I had not yet posted this one on my blog. I almost feel as though I should apologize for withholding it from you.

I’m very sorry. (I feel better.)

It occurred to me, though, that my timing might be quite good. You see, Mother’s Day is just around the corner. Ah yes, Mother’s Day. A day set aside to honor that most praise-worthy position, motherhood. Personally, I think we should have a Mother’s Day once a week. Might help us get through the week a little easier knowing that breakfast in bed is a-comin’! But that is a discussion for another day.

The little confections currently baking in my oven are Strawberry Muffins. These are moist, slightly sweet muffins with bursts of fresh strawberry in it. Doesn’t that sound like the perfect companion to whatever else will be on your Mother’s Day breakfast-in-bed meal?

I realize there are some of you reading this and thinking, “HA! Mother’s Day breakfast in bed? What’s that?”

No worries, my friend. I have you covered.

Here’s what you need to do. You need to make a subtle, yet completely obvious, hint. Print out the recipe, write the words “WOW! Need to try soon!” on it and leave it someplace obvious… the dining room table, the bathroom mirror, the driver’s seat of his car. You get the point.

You could also leave this blog open on the computer screen. Scroll down to the paragraph below, hiding this paragraph and everything above it.

ATTENTION MEN: THESE MUFFINS WOULD MAKE AN AMAZING TREAT FOR YOUR GLUTEN FREE WIFE THIS MOTHER’S DAY. PART OF BREAKFAST. IN BED. WITH FLOWERS.

(You’re welcome.)

Gluten Free Strawberry Muffins

1 ¾ cups Pamela’s Baking and Pancake Mix

¾ cup sugar

¼ tsp ground nutmeg

2 eggs, slightly beaten

½ cup plain or vanilla Greek yogurt

¼ cup butter, melted

1 tsp vanilla extract

2 heaping Tbsp strawberry preserves

1 cup chopped fresh strawberries

Preheat oven to 375 degrees.

In a medium bowl, whisk together the Pamela’s Baking Mix, sugar and nutmeg.

In a larger bowl, mix together the eggs, yogurt, butter, vanilla and strawberry preserves. Stir in the dry ingredients until just moistened.

Fold in the fresh strawberries.

Fill 12-18 muffin cups lined with paper liners (or sprayed with non-stick spray) two-thirds full.

Bake for 18 minutes (until lightly golden brown on top) and a toothpick inserted in the middle comes out clean.

Cool for 5 minutes, then serve warm. 

Convinced

So I’ve been on this quinoa kick.

(For those of you who are looking at that word with a quizzical look, it’s pronounced /keen-wah/. Want to learn about it? Check out this link: http://vegetarian.about.com/od/glossary/g/whatisquinoa.htm.)

I really want to find (healthy) alternatives to the usual rice or the forbidden couscous… and quinoa was something that I had heard a lot about, but never really tried. I was in my beloved Wegman’s a while ago, saw the package in the gluten free section and entered into the realm of the impulse purchase. (I do that. A lot.)

The big question mark on this journey into all things quinoa was my sweet husband. Tim loves - as I’ve mentioned in previous blog posts - meat and potatoes, broccoli and rice, pasta, seafood and all the other basics of cooking. He can be… wary… of the introduction of substitutions for the “real” stuff. Quinoa would fit into that definition. Considering the fact that my husband NEVER complains about what I make for dinner (including the occasional bowl of cereal), I try to be mindful and experiment more with my mom… who, culinarily speaking, is up for basically anything.

My first experiment with quinoa was the vegetable quinoa soup, also found on this blog. It is amazing. The problem, though, was that the flavor of the quinoa was masked by all the other strong flavors going on in the soup. The quinoa really served as a texture in the soup… to give it more body. It didn’t get to shine.

So, round two. Quinoa Patties, again found on this blog. YUM. These were sampled only by my mom and me and we both agreed they were creamy, comforting… and the garlic mayo set it over the top. When Tim called from work to check in on everyone, I mentioned the quinoa experiment in progress. He was obviously relieved, though he didn’t actually say the words. His voice, however, reeked of relief.

On to round three. This time, he wasn’t getting out of the experiment. I found a recipe on www.soveryblessed.com for Quinoa Pizza Bites and slightly altered it… really just to make it even easier for me to throw together. I made these for dinner last night. My 7-year-old ate it and liked it. My 3-year-old tried it and announced he liked it, but wanted yogurt. (Ah, to be three.) Both my mom and I thought they were delicious and worthy to be put into my recipe arsenal. And my husband… well, he skeptically dove in and found that he really liked it! Said it was "quite good".

I’m so proud of him.

All you need is a little marinara sauce on the side and you’ll be amazed how much these little guys taste like pizza. Oh, and if you want to keep this completely vegetarian, just substitute some diced cherry tomatoes for the pepperoni and it will be equally delicious.

Now – on to round four? I wonder what else I can do with my new friend, Quinoa……

Gluten Free Quinoa Pizza Bites

1 cup uncooked quinoa

2 cups water

2 large eggs

½ to 1 cup onion, chopped

1 cup shredded mozzarella cheese

2 cloves garlic, minced

3 tsp Italian seasoning

½ tsp salt

½ cup chopped pepperoni (or diced cherry tomatoes)

Place the quinoa and water in a medium saucepan fitted with a lid. Bring to a boil, then lower heat to low and let cook for 20 minutes until tender. Remove from heat and fluff with a fork.

Preheat the oven to 350 degrees. Spray a non-stick muffin tin with non-stick spray.

Mix together all ingredients in a large bowl and distribute mixture into the muffin tin, making 12 muffins.  Press down on each one gently with wet hands to compact.

Bake for 30-35 minutes until golden on the edges. Cool for 10 minutes before removing from the pan. Serve warm with marinara sauce.

Nuggets of Love

Although my daughter is white potato intolerant, we (thankfully) can still have them in the house. As long as she doesn’t ingest them, she’s good to go. That being said, I don’t serve them up very often. They have almost become a treat around here, especially for my sweet husband… who absolutely loves potatoes. Doesn’t matter how you serve them to him – mashed, hashed, baked or fried - he’ll love them. He worked in a restaurant as a teen and basically mastered the home fries. There is a standard in Tim’s eyes about how the precious potato should be cooked. And though he loves all potatoes, if served a substandard potato, you might catch a slight look of disappointment in his green eyes. It’s very slight, since he would never want anyone – friend or restaurant cook – to have their feelings hurt.

(Truth be told, he’s become a little bit of a potato snob as of late, but don’t tell him I said that. He will vehemently deny it.)

There is one potato recipe that, to me, is cream of the crop. Truly, they are nuggets of love. I say that not only because I love them, but because they are little high maintenance. They are needy.

You need to pay lots of attention to these little guys. They demand center stage. If you give them the attention they crave, I can promise you this… you will not be disappointed. You will end up with crispy-on-the-outside-creamy-on-the-inside-ever-so-slightly-garlicky-with-hints-of salty-goodness potatoes that you will immediately fall in love with.

Are you wondering how I can say that with such confidence? Because my potato expert husband is always thrilled to hear I am making them. There is not one glimpse of disappointment in those green eyes when these hit the table.

If that doesn’t convince you, then I challenge you to a potato cook-off.  Make these, eat them… and let this gluten free girl know if they weren’t as amazing as I said they would be.

Gluten Free Roasted Potatoes

12-16 small red bliss potatoes

6 tablespoons garlic infused olive oil (see below)

Black pepper, to taste

1/2 cup finely grated parmesan cheese (can use the canned stuff, if needed!)

To make garlic infused olive oil:

Warm 6 TBSP olive oil in a small sauce pan. Add 3-4 cloves of garlic that have been smashed open but are still in one piece. Allow the garlic to soften 10 minutes. Remove garlic cloves and  - VOILA! – garlic infused olive oil.

To make the potatoes:

Preheat the oven to 450 degrees. Adjust the oven racks to the top and bottom positions.

Place the potatoes on a lipped sheet pan, pour 3/4 cup water over the potatoes and cover tightly with foil. Bake on the bottom rack until tender, about 30 minutes. Remove from the oven, drain any remaining water and let rest 8 minutes.

Drizzle 3 tablespoons of the garlic oil over the potatoes, making sure they are evenly coasted. Space the potatoes evenly on the sheet pan and, using a potato masher, flatten the potatoes to about 1/2 inch thick. Sprinkle with pepper. Drizzle the remaining 3 tablespoons olive oil over the potatoes and roast on the top rack for 10-15 minutes.

Remove from the oven and flip each potato over. Sprinkle with parmesan cheese. Roast on the bottom rack until golden brown, about 20 minutes. Serve immediately.

Can eat plain or with sour cream, bacon, scallions, etc… use your imagination!

Mistaken Identity

I don’t know what’s going on with me. I used to be a meat and potatoes girl. Now I find myself experimenting with things like hummus…. and today’s ingredient, quinoa.

What is happening to me?

I’m not interested in hamburgers as much anymore. Sure, I’ll enjoy a good burger at Cheeseburger in Paradise (who, by the way, has a rockin’ gluten free menu!)… but when I set out to cook, burgers aren’t anywhere near the top of my list. Ground beef, for that matter, isn’t up there.

I’m married to a meat and potatoes guy. He comes from a meat and potatoes father. My dad was a meat and potatoes man. My brother? Meat and potatoes.

Maybe I’m just stretching my culinary wings. Yes, that’s it.

What scares me is that my mom has one foot firmly planted in the vegetarian world. (The other foot, incidentally, is firmly planted in the bacon world.) For the record, I’m not scared of vegetables. I like them, for the most part. And I’m very interested in experimenting with them, within reason. I just don’t want to make the full leap into vegetarianism.

For some reason, in my little brain, I think I’m on that road. Now, I have plenty of friends who happily live a vegetarian life. They are creative and healthy and make delicious food. I know I’d be happy with the meals.

I think the part that scares me is IF (and I mean IF) I am heading down that road… that means I would be attempting to cook gluten free, peanut free, potato free AND vegetarian food. And that exhausts me just thinking about it.

I think I need a slice of bacon.

Gluten Free Quinoa Patties

1 ¼ cups cooked quinoa, room temperature

2 eggs, slightly beaten

¼ tsp salt

2 Tbsp parsley, chopped

1 Tbsp butter

½ sweet onion, finely chopped

1/3 cup grated Parmesan cheese (better to grate your own rather than use the canned)

2 cloves garlic, minced

1 cup gluten free bread crumbs (I pulsed 3 pieces of gf bread in the food processor until crumbs)

1 Tbsp oil

In a small sauté pan over medium heat, melt the butter. Add the onion and sauté until softened. Remove from heat and immediately add the minced garlic. Stir to incorporate and warm garlic through. Set aside.

In a medium bowl, mix together the quinoa, eggs, salt, parsley, onion-garlic mixture and parmesan cheese. Add ½ cup of bread crumbs. Mix together and let sit for a minute. Test the consistency of the mixture to see if it able to be formed into a small patty. If needed, add more bread crumbs until desired consistency is achieved.

Shape mixture into 6 small patties.

In a large skillet, heat the oil over medium heat. Add the 6 patties and cook until deeply browned. Flip and repeat. Remove from pan.

Serve with a garlic mayonnaise. (1/4 cup of mayo with 3 cloves of chopped roasted garlic.)

One Humdinger of a Hummus!

When I was younger I spoke of certain foods with a certain longing. Why a longing? Because they were foods I hated, but wished I could love. Broccoli is a great example. It’s good for you and it’s just so cute! Sweet little trees. But there was just one problem.

It tasted like dirt.

Didn’t matter if it was raw, steamed, roasted, covered in cheese or dipped in melted butter. Dirt.

It was a little later that I found a determination within me that came out of nowhere. I would learn to like broccoli. So I began the journey to broccoli love.

I wish I could say that a day came when I bit down on that sweet little tree and exclaimed, “By JING! This is totally delicious!”… but I can’t. Do I eat broccoli now? Absolutely. I even enjoy it in quiches and on a white pizza. I thoroughly enjoy a warm bowl of broccoli cheese soup on a cold evening. But I don’t love it by itself.

Alas, my dreams of a broccoli romance have ended. We are, however, good friends. And that’s a big step away from dirt.

I recently decided it would be good to give hummus a try. It’s a dip (I like dips), it’s healthy (I like healthy, most of the time) and people are raving about it (I like the people who are raving about it, though that has nothing to do with me liking hummus). So, on one of my grocery shopping trips I grabbed me a container of sun dried tomato hummus. I brought it home, eager to try something new and to expand my culinary borders.

It tasted like dirt. Not broccoli dirt, but a different variation of dirt. Hummus dirt.

I even tried it on my all-time favorite chip… the corn chip. I can put almost anything on a corn chip and eat it. (I recently dipped a corn chip in melted chocolate…. OH MY.) But alas, my beloved corn chip did not take away from the creamy dirt in my mouth.

On my next grocery excursion, I grabbed roasted garlic hummus. I absolutely l-o-v-e roasted garlic, so how could I go wrong? Just in case, though, I grabbed another bag of corn chips.

Dirt. *sigh*

This hummus was not going to get the better of me. I let the concept bounce around my head for a while. I knew chickpeas didn’t have much flavor, so that couldn’t be the ingredient to blame for the dirt issue. Then it occurred to me… TAHINI. Of course! I researched and researched and as it turns out… I’m not alone! Many people have a problem with tahini.

So here you have it, folks. My version of hummus, sans tahini paste. I LOVE IT. It’s creamy, it’s comforting and it’s bursting with a gentle garlic flavor.

I’m on the hummus bandwagon! I’m part of the Hummus Fan Club! I’m way too excited about hummus!

But I’m thrilled to have conquered another challenge. Hmmm… what’s next? Perhaps avocados. *shudder*

Gluten Free Tahini-Less Roasted Garlic Hummus

15 oz canned chickpeas, drained

3 Tbsp roasted garlic

½ Tbsp lemon or lime juice

2-3 Tbsp olive oil

½ tsp Italian Seasoning

1-2 Tbsp water

Tiny Pinch of Salt

In a food processor, combine the beans, garlic, olive oil, lemon juice and Italian seasoning. Pulse until smooth. If you prefer a looser hummus, add water one tablespoon at a time until desired consistency. (I used both TBSPs of water.)

Serve! Makes about 1 ½ cups.

Chocolate, Lickety-Split!

Laundry is threatening to overthrow my room. I’m pretty sure my own house wrote the words “Dust Me” on the TV table. My kids need baths. The kitchen floor is turning everyone’s socks gray. I need to go grocery shopping. The fish tank is looking questionable.

This is the kind of day when my mind should be moving like a locomotive, busting out plans and lists like a mad woman. But alas, it has but one word bouncing around.

Chocolate.

Truthfully, that’s not really a bad thing. Could be much worse, I suppose.

So when I’m having that kind of day, I don’t want to make something that’s going to take loads of time, because frankly, the only loads of anything I should be worrying about are loads of laundry. I have a recipe that is so easy it’s embarrassing. And get this… it’s something the kids can do, too.

It’s sort of a “free form” cookie that isn’t supposed to look very good. It’s easy for kids to help out with, it’s made with everyday pantry ingredients and it only makes about 10 large cookies… so it doesn’t take much time!

Chocolate. In no time.

Sounding pretty good to you? The catch with these is that you need a waffle iron. Yep, a waffle iron. I call this one my Nutella Waffle Cookies.

Chocolate. In no time. Nutella.

Oh, yes.

Little ones can help with the frosting of the cookies, older ones can actually do most of the work themselves with supervision. Heck, go ahead and get your teenager to whip up a batch FOR you!

Chocolate. In no time. Nutella. Made by someone else. Then… make dinner, wash whites, clean questionable fish tank, wash kitchen floor, dust furniture. Bathe kids after dinner. Grocery shop after kids are in bed for the night.

Huh, go figure. My mind seems to be functioning at a higher level since starting this post. I wonder what caused that?

Mmmm…. chocolate………

Gluten Free Nutella Waffle Cookies

½ cup butter, melted

4 Tbsp cocoa powder

2 eggs, slightly beaten

¾ cup sugar

1 cup gluten free all-purpose flour (I use King Arthur brand)

1 tsp vanilla extract

½ tsp salt

Nutella

Preheat your waffle iron (if you have settings on your iron, choose a medium setting).

In a medium bowl, mix together melted butter and cocoa powder. Add eggs, sugar, flour, vanilla and salt and stir to completely combine.

Spray the waffle iron with non-stick spray. Using a large ice cream scoop (I used the largest Pampered Chef scoop), drop one ball of batter into each waffle square. Close lid and bake for 3-4 minutes, checking after 3 minutes.

Using a fork, gently remove cookies from iron and allow to cool completely on a cooling rack. Once cooled, frost with Nutella.

Makes (10) 3-inch cookies.

Soup's On!

Since embarking on my journey to embrace more soup (not literally, obviously…. hugging one’s soup leads to much pain and many burns) I have been surprisingly pleased. I have found that soup really is my friend and although I don’t think I’ll ever say something like, “Boy, could I go for a nice bowl of soup right about now!”, I do believe that I may come to a place where homemade soup becomes a regular occurrence in this house.

I’m not there yet, but I’m working on it.

It’s recipes like this one that really help move me onward towards that goal. Something hearty, with lots of deep flavor… that’s what is required in order for me to sit down to a bowl of soup. Chicken broth and some spindly noodles ain’t cutting it, folks.

Now… when I add to this equation the fact that it’s a crock pot meal… well, NOW you’ve got my attention! Not only do I not have to do a lot of work, but there is something to smelling your dinner cooking all day that makes you anticipate it. For someone who isn’t a soup lover, that’s a very good thing!

Best of all, you can change things up in this one. Rather than a regular can of diced tomatoes, try using the diced tomatoes with green chilies in it. Add diced jalapeno… or turkey instead of chicken… or whatever else floats your boat!

Most of all, have fun!

(Did I really just encourage to have fun with soup? I must be getting closer to my goal after all!)

Gluten Free Chicken Taco Soup

1 onion, chopped

1 (15 oz) can black beans

1 (15 oz) can creamed corn

1 (8 oz) can tomato sauce

1 ½ cups chicken stock

2 (10 oz) cans diced tomatoes (do not drain)

1 pouch taco seasoning of your choice

2 boneless, skinless chicken breasts

Toppings of your choice (optional): shredded cheddar cheese, sour cream, corn chips, etc…

Place the chopped onion, black beans, corn, chicken stock, tomato sauce and diced tomatoes in the slow cooker. Add the taco seasoning and stir to combine. Lay the chicken breasts on top of everything, press down slightly to submerge. Cook on low for 5 hours.

Remove the chicken breasts, shred and return to the slow cooker for another hour. Serve with toppings.

Serves 8.

Will Work For... Cookies?

Currently, I’m having some work done on my house. Nothing crazy, just some new windows and doors. I would venture to say the one perk of having home improvements done in the dead of winter is not having to wait very long to get it done. The schedule is light for them… and now I understand why.


Go right now… open your windows, turn off the heat and sit in the living room. Now just wait. The cold will creep in slowly, starting with your nose and toes. The next thing you know, you are bundled in a blanket with a cup of tea, trying not to let them hear your teeth chattering.


Fun times.

We are in the second and final day of work here… and it just occurred to me now that these poor guys do this every day. In the cold, in the rain, in the snow. Sure, I’m mildly inconvenienced with the chill in the air… but in a few hours I’ll bid them adieu, close everything up and flick my heat back on. They will move on to another house and more hours of working in the cold.

I had a moment of sympathy for these guys and decided to bake them some warm cookies. So I fired up the oven (for those of you wondering… NO… making the cookies was not an excuse to warm up my kitchen by turning on the oven, though it was a bonus!) and got to work on some flourless, dairy-free almond butter chocolate chunk cookies. Gutsy, considering it’s a new recipe. Would the guys finish my windows if my cookies taste like paste?

Well, dear friends, they were grand! (The cookies, not the guys… though they are all very nice. Grand would be stretching it, though.)

Whip up a batch to share with neighbors… or the mail man, or your child’s bus driver. Spread some warm cookie love today!

You’ll be glad you did.

Flourless Almond Butter Chocolate Chunk Cookies

1 cup almond butter

1/2 cup light or dark brown sugar

1/2 cup granulated sugar

1 large egg

1 teaspoon baking soda

2 tablespoons maple syrup

1 teaspoon vanilla

1/2 cup semisweet chocolate chunks

Preheat oven to 350 degrees. Prepare 2 cookies sheets with either parchment paper or a silpat.

In a bowl, stir almond butter and sugars together until well combined. Add egg, baking soda, maple syrup, vanilla; mix well. Stir in the chocolate chunks.

Using a small scooper, drop walnut-sized amounts of dough about 2 inches apart on the cookie sheet. Bake 12 minutes. Cool for 5 minutes before attempting to remove from cookie sheet to cooling rack.

Makes about 2 dozen cookies.