Glazed Over

The other day a box of Krispy Kreme donuts was delivered to my door. A fundraiser was happening through a friend, so I signed up for a dozen donuts... for my mom. You see, she is the President of the Krispy Kreme Donut Fan Club.

OK, not really.

But if there was a KKDFC, she would most definitely be the President. I don't think she can drive past a KKD store without stopping. Thankfully, they aren't in the local area so she can only stop when she's traveling... which is a very good thing, because she would be a very large woman, indeed.

She was incredibly kind about having them in the house, never eating one upstairs in my presence. Although watching someone eat a "regular" food doesn't bother me anymore (except for pizza, eating that in front of me is just plain MEAN) she is always sensitive to my gf status.

So, although I never saw one of the donuts, they did get me thinking... about glaze. There is just something about a glazed donut. The slightly set, yet still soft glaze that covers it sends a donut over the top.

Glaze.

I couldn't stop thinking about it, so I decided to do something about it.

Below you will find a once-glutenous-now-gf cake recipe called "Honey Bun Cake"... complete with.... you guessed it... GLAZE.

Here's the thing, though. It will be tempting to shove your face right into the pan after glazing. Don't do that. Two reasons.

First, searing hot cake.

Second, it actually tastes even better after it has completely cooled.

Trust me, it will be worth the wait.

My apologies for the terrible photo. After waiting and waiting for this cake to cool, I must confess my mind was NOT focused on getting a good shot. It was focused on EATING IT.


Gluten Free Honey Bun Cake

1 cup brown sugar (I used light brown)
2 tsp cinnamon

1 box gf yellow cake mix (I used Wegmans, you can also use Betty Crocker)
1 cup sour cream (I used light sour cream)
4 eggs
1/2 cup melted coconut oil (or veggie, canola)

2 cups powdered sugar
5-6 Tbsp milk
1 tsp vanilla extract

Preheat the oven to 350 degrees. Spray a 9x13 pan with non-stick spray.

In a small bowl, blend the brown sugar and cinnamon. Set aside.

In a medium bowl, stir together the cake mix, sour cream, eggs and oil using a whisk. Spoon half of the batter into the prepared pan and spread to cover the entire bottom of the pan. Sprinkle the brown sugar/cinnamon mixture over the batter, then spoon the remaining batter over the brown sugar and spread, covering all the brown sugar.

Using a knife, swirl the batter, running the knife in a zig-zag pattern.

Bake for 30-35 minutes, until a toothpick comes out clean. While the cake is baking, combine the powdered sugar, milk and vanilla until smooth. Immediately after removing the cake from the oven, drizzle the glaze over the cake and spread with a spatula.

Allow to cool completely before cutting.

A Return to the Norm

I'M BACK! Did you miss me?

It's OK, I understand that you hadn't really noticed that I've been gone. Time flies, doesn't it? But I have a good reason. Let me explain. No, let me summarize.

I got sick. Something like what I had when I first was diagnosed as gluten intolerant, but different. Something was very wrong.

I went through the usual battery of tests and ended up at the GI Specialist again. Basically, I'm completely healthy, yet sick. My doctor decided to put me on one of THE most miserable diets ever created. The FODMAP diet. Ever heard of it?

Google it. Better yet, here... read this: http://www.med.monash.edu/cecs/gastro/fodmap/

Anyway, I had to go on this diet for 6-8 weeks. It includes a gluten free diet, as well as LOTS of other things. The thought is that a lot of people with gut trouble heal their systems through this diet. About 75% of the people who try it have success!

So, I went on the diet. I hated every minute of it. I whined, I complained, I sulked.

It wasn't pretty.

The trial period ended with me in the GI doctor's office for a consultation. The conclusion?

I'm not one of the 75%.

So, I'm off the diet! Yippee! But I'm still not completely well. Boooo! But, I am back to eating just gluten free. It's amazing how your perspective changes! "Just" gluten free? It seems like a walk in the park now!

So today, in celebration of being back, I have a present for you.

I have THE best gluten free chocolate chip cookie ever. Now, don't get me wrong. You'll find two other GF CCC recipes on my blog. The first is my super-duper-completely-from-scratch-refrigerate-for-an-hour-before-baking cookie recipe. It's the monster recipe of all recipes and it makes a monster sized cookie. The other is a reduced fat cookie that only has 3 tablespoons of butter in the entire recipe. Both recipes rock.

But if you miss Toll House Cookies... if you long to walk down memory lane for a minute... then I have a recipe for you. Now, they aren't low fat. But on the upside, the batter doesn't require refrigeration before baking.

It's all about compromise, right?

Try these. Today. Don't have the secret ingredient in your cupboard? Go today and get it so you can make them tomorrow. Then sit down with a glass of milk... or tea... or coffee... whatever floats your boat... and take a stroll down memory lane.

I promise, you will not be disappointed. Chewy, soft, with melty chocolate. Oh, yes.

PS - The bite out of the cookie below may or may not have been made by me. I may or may not have been able to wait to have one before I finished taking the photo.

PPS - You have no proof it was me.

Best EVER Gluten Free Chocolate Chip Cookie
1 cup room temp butter (if you use unsalted butter, add 1/4 tsp salt to dry ingredients)

1 cup dark brown sugar

1/4 cup white sugar

2 eggs

1 pkg instant vanilla pudding mix*

1 tsp vanilla extract

2 1/4 cups Pamela's Baking and Pancake Mix

1 10-oz. package mini-chocolate chips (I used "Enjoy Life")

*the secret ingredient... shhhhhhhh....

Preheat oven to 350 degrees. Use sil-pats on cookie sheets or non-stick cookie sheets.

With a hand mixer, mix butter and sugars until creamy. Add eggs one at a time, beating after each one. Add pudding mix and vanilla extract, mixing until combined completely. Add Pamela's Mix and beat until completely combined. Add chips and beat on low to incorporate throughout the batter.

Drop by heaping tablespoons onto cookie sheets and back for 10-12 minutes (I bake for 11 minutes). Cookies will look slightly puffed and maybe a little under-cooked in the center when done. Wait 3-5 minutes before transferring from cookie sheet to cooling rack.

Makes about 2 dozen cookies.

Cookie to the Rescue!

Ready for a cookie adventure?

Yesterday was the first day of Vacation Bible School at our church. Since my son would be attending this year and has a peanut allergy, I decided to go ahead and bake some cookies for him to have during the nightly snack time.

I also knew there would be a newly married guy in the band, Tom, who is gluten free... so I thought I would throw a few cookies in a baggie for him to snack on, as well.

I whipped up a batch of Toasted Coconut Oatmeal Cookies and put 2 cookies in a baggie for my son and 3 in another baggie for Tom.

As the kids gathered in the sanctuary for the opening part, a mom approached me with a small baggie of cookies, explaining that her daughter was gluten free, and asked if I would make sure these got to her during snack time. Wanting to be proactive (meaning, being terribly afraid I would flake out and completely forget), I immediately brought the baggie of cookies over to one of the leaders in charge of the little girl's age group.

There. Taken care of.

Fast forward about 20 minutes. I was down in the dining room, photographing the game time with groups of kids. There was a plethora of yelling, cheering and screaming as the kids raced to and around a hazard cone with frisbees on the heads.

Suddenly, a man who also was volunteering as a helper at VBS quickly entered the room and announced he had just received news that lightning had struck his home and it was on fire. He grabbed his things, his wife and grandkids who had come to be part of VBS and left.

It hit me about 3 minutes later. His wife was the woman I gave the little girl's cookies to... and who probably still had them somewhere on her person as she sped to her lightning-struck house.

Oh, dear.

I raced around to key people - kitchen staff, other teachers - asking if anyone knew about the little girl's cookies.

Nothing.

Then it occurred to me... the cookies I had given to Tom! I ran back up to the sanctuary, quickly explained the situation to him and his wife and before I could even ask, Tom volunteered a cookie. What a guy!

I grabbed a cookie on a tissue and got down the snack room just as they were handing out cookies to the kids in the little girl's age group.

Whew!

Who knew a cookie could come to the rescue at Vacation Bible School?

PS - Tom declared this was, hands down, the best oatmeal cookie he had ever had. So now you understand the true sacrifice he made in giving up 1/3 of his cookie stash. Thank you, Tom!

Gluten Free Toasted Coconut Oatmeal Cookies

3/4 cup toasted coconut
1/2 + 1/8 cup ground gf rolled oats (or oat flour)
1/4 cup tapioca starch
1/8 cup gf all-purpose flour (I used King Arthur)
3/4 tsp xanthan gum
3/4 tsp baking soda
1 cup packed brown sugar
3/4 cup butter, room temperature
1 egg
1/2 tsp vanilla extract
1/2 tsp coconut extract
2 1/4 cups gf rolled oats (I used Bob's Red Mill)

Preheat oven to 350 degrees.

Line a cookie sheet with parchment paper.

In a mixing bowl, cream together butter, sugar, egg and extracts until light and fluffy.

In another bowl, mix together dry ingredients. Add dry ingredients (except coconut and rolled oats) to wet mixture and beat until just combined.

Stir in coconut and oats.

Using a medium cookie scoop, drop on parchment paper-lined cookie sheet, about 2 inches apart.

Bake for 13-14 minutes until golden brown. Remove from oven and cool on cookie sheet for a few minutes before moving to cooling rack to finish cooling.

Makes about 2 dozen large cookies.

Rock Star Dessert!

The other night we had dear friends over for dinner and games. These folks, in particular, are such comfortable friends that our get-togethers are more like time spent with family.

For dinner, I decided to make my trimmed down version of Giada's Lasagna Rolls (you can find the recipe here) along with my Cheesy Garlic Rolls (will post soon!) and salad. One of my dinner guests is a huge garlic fan, so I knew this meal would score big points with her.

Can I just tell you... there is nothing like the smell of sauteing garlic. Between the lasagna rolls and the cheesy garlic rolls, my house was full of the aroma of garlic. My husband kept walking through the kitchen, muttering things like, "It smells so amazing in here" and "Mmmm.... I love garlic".

What I couldn't decide on, however, was dessert. I knew I wanted to do something with lemon... a lighter flavor after a nice Italian meal, but I just couldn't decide on which lemon dessert. At one point, I thought I had settled with my Lemon Cake Pie (recipe here) but for some reason, it just didn't seem right for that particular evening.

Did you know that if you search for "Italian Lemon Desserts" via Google you'll get 7,620,000 in 0.37 seconds? No exaggeration. Give it a try.

Thankfully, I found the one after just a couple of clicks. Lemon White Chocolate Cheesecake.

Oh. My. Word.

I topped it with some homemade candied lemon zest. Personally, I look for excuses to make candied lemon zest. If it is even remotely possibly that candied lemon zest *may* work in a dessert, it's there.

If you want to really wow guests with a dessert, I beg you to give this a try. It's so creamy, yet the lemon keeps it light, somehow. The crust is a great compliment because it's in the background and it, too, is light in flavor... and flaky.

You may, however, want to leave out the fact that there is a total of four - yes, four - packages of cream cheese in there. No reason to burst your guests' cheesecake bubble. Let them enjoy the cheesecake love without the guilt.

PS - You have to make this the day before of first thing in the morning the day of the dinner. Cheesecakes need to spend time in the fridge, joining little mini-cheesecake hands together to form that creamy, lemony flavor.

PPS - Lemon White Chocolate Cheesecake makes a great lunch the next day. Just saying.















Gluten Free Lemon White Chocolate Cheesecake

Crust:
1 1/4 cups gluten free all-purpose flour (I used King Arthur brand)
1 tsp salt (if using unsalted butter)
2 Tbsp Sugar
1/2 cup butter, cold

2 to 4 Tbsp cold water

Filling:
4 (8-oz) packages of cream cheese, room temperature
1 1/4 cups sugar
10 oz white chocolate, melted and cooled
2 Tbsp gluten free all-purpose flour (I used King Arthur brand)
2 Tbsp heavy whipping cream
2 Tbsp lemon juice
2 tsp grated lemon zest
2 tsp vanilla extract
4 eggs, slightly beaten

Preheat oven to 325 degrees.

Place a 9- or 10-inch springform pan on heavy duty foil. Securely wrap foil up around the sides of the pan and set aside.

In a food processor, combine gf flour, salt and sugar. Pulse processor a few times to combine dry ingredients. Cube cold butter, add to processor and pulse until butter pieces are pea-sized. With processor running, add water a tablespoon at time until the dough begins to clump together.

Roll dough out between two pieces of parchment paper or wax paper, big enough to cover the bottom of the springform pan and 1-inch up the sides. Press dough into pan and up sides.

Bake crust in preheated oven for 20 minutes. Remove from oven and cool on a wire rack.

In a large bowl, beat cream cheese and sugar with an electric mixer until smooth. Beat in the melted and cooled white chocolate, flour, cream, lemon juice, lemon zest and vanilla until smooth. Add eggs and beat on low until just combined. Pour filling into the pre-baked crust.

Place the foil covered springform pan in a larger baking pan, add 1-inch of hot water to the larger pan. Place in the center of the oven and bake at 325 degrees for 65-85 minutes until the top appears dull and the center is set, but jiggly.

Remove the pan from the water bath and cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen the crust. Allow cheesecake to cool on the wire rack for 1 hour. After 1 hour, refrigerate cheesecake for at least 6 hours or overnight. Remove sides of the springform pan, slice and serve.

Makes 12 servings.

The "As Is" Recipe

I have a rule about trying out a new gluten free recipe. If the recipe is already written by someone and I'm giving it a try, I always make the recipe exactly the way the original recipe is written first. Usually, I end up tweaking ingredients to improve taste or texture the second time around.

You see... I have this thing about texture. Always have. Too gritty? Yuck. Too dry? Blech. And let's not even discuss pastiness. *shudder*

So when I cook or bake gluten free, my goal is always a good texture. The best part is, if I am able to achieve a good texture, I can happily share my gf goodies with my non-gf friends because they usually don't know they are eating something sans gluten!

Once in a while, I stumble across a recipe that doesn't require tweaking. Oh, the joy! I can enjoy the labors of my work without my thoughts wandering to my next attempt at it.

This recipe is one of those wonderful non-tweakers. I whipped up a small batch (this recipe only makes about 16 cookies) and was quite skeptical, honestly. The cookie dough is... odd. Wet, dense, shiny... not very cookie dough-ish. I even mentioned in passing to my husband that I was pretty sure I had a impending disaster on my hands.

I was so very wrong.

So. Very. Wrong.

The odd cookie dough transformed in my oven into moist, chewy deliciousness. There is a gentleness about this cookie... the almond butter is a mild flavor against the burst of chocolate. Both of my kids - even my 8-year-old who doesn't care for almond butter or oats - loved them.

Below is my shortened version of the recipe with a couple of steps combined. But if you would rather just use the original recipe I worked from, here it is! http://www.ambitiouskitchen.com/2013/03/peanut-butter-oatmeal-chocolate-chip-cookies-flourless-no-butter/

A great big "thank you" to Monique over at the Ambitious Kitchen blog... your recipe was such a fun surprise!

Gluten Free Almond Butter Oatmeal Chocolate Chip Cookies (Dairy Free!)

1 cup creamy almond butter
2/3 cup packed dark brown sugar
1 1/2 tsp vanilla
2 large eggs
2/3 cup rolled oats (I used Bob's Red Mill Certified Gluten Free Oats)
1 tsp baking soda
2/3 cup chocolate chips

Preheat oven to 350 degrees.

In a large bowl, mix together almond butter, packed dark brown sugar, eggs and vanilla with an electric mixer until smooth, about 3 minutes. Add the oats and baking soda and stir with a wooden spoon to combine. Fold in chocolate chips.

With a medium cookie scoop, place dough on non-stick cookie sheet or a sheet covered with a silpat. Bake for 9-11 minutes (I baked them for the full 11 minutes) until the edges are lightly browned. Allow cookies to cool for 3 minutes before removing from cookie sheet to cooling rack.

Makes about 1.5 dozen cookies.

Thrown Together

Once in a blue moon, a recipe just works... the first time, without any real effort on my part. It's a lovely thing, really.

Tonight, my mom came upstairs, longing for a cookie. Have you ever just needed a cookie? One does not simply ignore the urge... because it's just not going to go away. One must hunt down a cookie at all costs.

There was only only problem. No cookies in the house. So, I rummaged in the back of my snack cupboard and found 2 or 3 piddly little gluten free shortbread cookies (Scharr brand). She happily snacked on her cookies with a cup of tea... you could almost see the cookie urge leaving her.

I began to plan dinner at that point, and opened a cupboard to grab a jar of marinara sauce. It was then I saw it... the can of crushed pineapple I had recently thrown into my grocery cart - quite recklessly, I might add - with the intention of trying a new recipe. I nonchalantly asked, "Should I make a pineapple cake tonight?" Immediately, actually I think it might have been before I finished the word "tonight", my mom answered with a swift, "YES."

I think maybe those 3 piddly gf shortbread cookies didn't quite cut it.

Now, I must remind you that the reason I had seen that can of pineapple in the first place was because I was starting to make dinner. It was dinner time... this is not the time to make a dessert, for Pete's sake! But rather than using common sense, I threw caution to the wind and turned on the oven.

The recipe was a "normal" one that I had intended to work on to make it gluten free. Usually, I will spend some time looking over the recipe, checking and double checking the changes I want to make. Not tonight. Tonight, I threw all the ingredients into the bowl, mixed it up and threw it in the baking pan. Into the oven it went! Back to making dinner I went.

40 minutes later I pulled a miracle out of my oven. A golden, perfectly baked cake. I even somehow managed to whip up some cream cheese frosting for it! (One can always make time for cream cheese frosting. Dinner can wait!)

Can I just? Can I? I must. I must herald the miracle of this cake. This completely unplanned, thrown together cake is so, so, so, so, SO GOOD. It's moist (even though there's not a speck of oil or butter in it). And the frosting... oh, the frosting! It just takes a delicious cake and puts it over the top.

This can be one of those "Oh dear, Susie is stopping by for a quick visit on her way from Princeton to Pittsburgh and I haven't a THING in the house, what shall I do?" kinds of cake. Because literally, you will just throw it all in a bowl, throw it in a pan and then throw it in the oven. It will come out, cool for a bit and then you'll throw together some frosting and throw it on top.

Did I mention it's good? It's so, so, so, so, SO good.

It's that good. Good enough to deserve 5 "so's". Maybe even 6. You decide!



















Gluten Free Pineapple Cake with Cream Cheese Frosting

For Cake:
2 cups Pamela's Baking and Pancake Mix
2 cups sugar
1 tsp baking soda
2 eggs
20 oz can crushed pineapple (with juice)
1 tsp vanilla extract

Preheat the oven to 350 degrees. Spray a 9x13 pan with non-stick spray. Mix all the ingredients above in a large bowl. Pour into the prepared pan and bake for 30-40 minutes until a cake tester or toothpick comes out clean. Cool on a cooling rack.

For Frosting:
8 oz cream cheese, softened to room temp
4 Tbsp butter, softened to room temp
3 cups powdered sugar
1 tsp vanilla extract

Beat the cream cheese and butter together until smooth. Add vanilla and beat to incorporate. Add powdered sugar, one cup at a time, until completely mixed and smooth. Frost cake while it is still slightly warm.

The Way to My Heart

I know, I know. They say the way to a girl's heart is through chocolate. Think of all those chick flicks where the handsome guy shows up at the girl's door with a box of gourmet chocolates and a single rose, thus implying the girl will melt into his arms.

Not this girl.

Sure, I enjoy a piece of dark chocolate every day. And let's not get into brownies... I'm a sucker for brownies. But in the end, there are two things that I will choose over chocolate any day of the week.

First, anything vanilla. Really, truly. Vanilla fudge, vanilla cake, vanilla ice cream. Love it. Coming in just under the wire in second place? Lemon. Oh, lemon. Lemon filled doughnuts, lemon candy, lemon Life Savers... don't even get me started on lemon curd. Put it on cardboard, I'll eat it.

I'm not even sure that was an exaggeration.

Today's recipe is actually two in one. I have been looking to find a better gluten free pie crust recipe even though I have one I find acceptable. The problem is the word "acceptable". My goal is always higher than that... I aim for "delicious"! Well, I can honestly say that I found delicious. This pie crust is almost like a shortbread... so obviously, it's ridiculous. Here's the link: http://simplygluten-free.com/blog/2011/10/perfect-gluten-free-pie-crust-recipe.html. I must confess, I didn't let my pie dough rest in the fridge like the blogger insisted and it STILL was amazing.. and flaky... and wonderful.

Even more ridiculous is putting something lemony in a shortbread-like pie crust. Because shortbread and lemon are best friends. Well, they are my best friends. (Too strange?)

This is a Lemon Cake Pie. I can't explain it, but something magical happens when it bakes. Only one batter is poured into the unbaked pie crust, yet two distinct layers emerge from the oven when baking is done. The top layer is the "Cake" part of the Lemon Cake Pie... spongy and soft. The bottom layer is the "Pie" part of the Lemon Cake Pie... basically, it turns into lemon curd. Magic, I tell you.

Lemon Magic. (That's my kind of magic.)

Be sure to let this one cool completely... so eat it either at room temperature or cold. Trust me. I know I'm asking you to wait once the lemony goodness is done... but the reward will be worth it.

What's the way to your heart? Chocolate? Vanilla? Lemon? The gift of maid service?

















Gluten Free Lemon Cake Pie

1 unbaked 9" pie crust from this site: http://simplygluten-free.com/blog/2011/10/perfect-gluten-free-pie-crust-recipe.html
1 1/2 cups sugar
2 Tbsp butter, melted
1/3 cup gf all-purpose flour (I used King Arthur...use one that doesn't have xanthan gum or leavening in it)
1/4 tsp salt
Grated zest of one lemon
6 Tbsp fresh lemon juice
3 eggs, separated
1 1/4 cups milk (I used 1%)

Position oven rack to the second lowest place. Preheat the oven to 375 degrees.

In a medium bowl, stir together the melted butter and sugar. Stir in the flour, salt, lemon zest and lemon juice. Add the egg yolks and milk and stir to combine completely.

In another medium bowl, beat the eggs whites with an electric mixer until they hold soft peaks. Gently fold eggs whites into the lemon mixture. Pour the filling into the unbaked crust. (There may be a little extra filling that doesn't fit into the crust. You can always bake the extra in a ramekin for the fun of it!)

Bake on the second lowest rack until the top is browned and the center jiggles slightly when the pie pan is gently shaken (45-55 minutes). Let cool before serving.

Easy as... Pie?

Tonight, my mom mentioned she had a hankerin' for pie. Being the attentive daughter that I am, I immediately  jumped into action, explaining that I've been wanting to try my hand at a Lemon Crumb Pie. We agreed this was a good plan... I could tackle my pie project, she would get to eat pie. Win-win!

Here's the thing, though. Whoever came up with the phrase "easy as pie" obviously never actually made a pie. You see... one does not just whip up pie ingredients, slice oneself a piece and then sit with tea and indulge. Oh, no. There are 47 steps (give or take 10) to making pie... all of which require a refrigeration phase, resting phase or heating up phase. In the end, pie takes 3 days to make. OK, that's a little bit of an exaggeration. But it does take more time than I had tonight.

So - I love you Mom, but pie is out. For tonight, that is.

Instead, I went with a Lemon Cornmeal Cake. By nature, it's already gluten free... thus making my life so much easier. No tweaking, no calculating... just baking!

My mom, being the type who is always up for spontaneity and adventure, was all for the change from pie to cake. Such a good mama.

In comparison, this recipe really is easier than pie! It only bakes for 25 minutes or so... and because it's a thin cake (think tart) it cools incredibly fast so that you really do have enough time to sit with a cup of tea and enjoy it.

Though I must admit... it smelled so good that we sliced it up and stood there, in my kitchen, next to the cake pan... and munched away. It was mostly silent, except for the "Oh wow, is this good" and the "I love the crunch on top!" and then "Mmmm... I want another slice" that came from my mom.

Forget pie. Think Lemon Cornmeal Cake! It's yummy, it's got great texture... and it's easy as pie.

Gluten Free Lemon Cornmeal Cake

1 cup (gluten-free) cornmeal

1/2 cup ground almonds

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup butter

2 tablespoons finely grated lemon peel

1 cup sugar

2 large eggs

1/2 cup sour cream

2 tablespoons lemon juice

1 teaspoon vanilla extract

2 tablespoons coarse sugar, such as turbinado or organic sugar

Preheat oven to 350 degrees.

Butter a 9-inch or 10-inch cake pan with 2-inch-high sides (I used a springform cake pan). Dust pan with cornmeal, tapping out excess.

Using an electric mixer or wooden spoon, beat butter in large bowl until smooth and fluffy. Beat in lemon peel. Gradually add sugar and beat until light and fluffy, occasionally scraping sides of bowl. Add eggs one at a time, beating well after each addition. Beat in sour cream, lemon juice and vanilla. Add cornmeal, ground almonds, baking powder and salt to wet ingredients and combine thoroughly.

Transfer batter to pan and smooth top. Sprinkle with coarse sugar.

Bake cake until tester inserted into center comes out clean, 25 to 30 minutes.

Cool in pan on rack 10 minutes. Run knife around pan sides to loosen. Turn cake out onto plate then turn onto a rack, coarse sugar side up. Cool completely.

Low Fat Chewy Goodness!

Hello, dear Reader. Come, sit. Here... have a cookie and some hot tea.

Pardon? You don't want a cookie? Trying to lose those 5 (*cough* 10) pounds you gained over Christmas? Oh, dear friend... do not fret. For I, Katie, have got your back on this one.

You see... I, too, am in the middle of a diet lifestyle change and am trying to be good. I managed to not gain any weight over the Christmas holiday (a miracle, to be sure!) and don't want to start now! But, dear friend, we both know that sometimes in life... we need a cookie.

Not an Oreo or Fig Newton (though we both know a Fig Newton isn't a cookie, it's fruit and cake)... but a real, homemade, warm cookie. Chocolate Chip, to be precise.

I don't know about you... but in this house, sweets must still abide, even if in smaller amounts. We have a bowl of dark chocolate in the living room and grant ourselves one piece every day. (Wait, you don't? Don't you know a piece of dark chocolate a day is GOOD FOR YOU? It's true. Read, my friend, and then run immediately to the store and get some Dove Dark Chocolate: http://www.fitday.com/fitness-articles/nutrition/healthy-eating/6-health-benefits-of-dark-chocolate.html#b)

Recently, I've been craving a cookie. The pre-made gluten free cookies in the grocery store, bless them for trying, don't do it for me. They are rather dry and crumbly. I want warm and chewy.

So, sometimes you just have to take matters into your own hands and make a cookie! Below.... oh yes, below... is a low fat, gluten free CHEWY chocolate chip cookie recipe. I just had one after my lunch and I have to tell you that although I baked them yesterday, they are still moist and chewy today! Another gluten free miracle, right there folks.

If you are in the middle of a diet lifestyle change like I am... be sure to give yourself a little treat now and then. Just a cup of tea and this little cookie and you'll be ready to hit the treadmill with renewed vigor... because yes, my friend, you can have your cookie and still lose weight.

Just don't eat ALL the cookies. That wouldn't be good. Not good at all.





Low Fat Gluten Free Chocolate Chip Cookies

1/2 cup brown rice flour
1/2 cup sorghum flour
1/3 cup tapioca starch
1 tsp salt
1 tsp xanthan gum
1/2 tsp baking soda
1/2 tsp baking powder
1/2 cup dark brown sugar
1/2 cup sugar
1 egg
2 Tbsp milk
3 Tbsp melted butter
1 tsp vanilla extract
1/2 cup chocolate chips

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or silpats.

In a large bowl, whisk together the brown rice flour, sorghum flour, tapioca starch, salt, xanthan gum, baking soda and baking powder. Set aside.

In a medium bowl, mix together the dark brown sugar, white sugar, egg, milk, melted butter and vanilla extract. Pour wet ingredients into dry ingredients and stir to complete combine. Fold in chocolate chips.

Using a medium sized cookie scoop (a heaping, rounded tablespoon), space cookies 2 inches apart. Bake for 12 minutes until slightly golden around the edges and set in the middle.

Remove from the oven, let sit for 3 minutes before transferring cookies to a cooling rack to finish cooling.

Makes about 18 cookies, depending on your scoop size.

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.

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.

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. 

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.

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.