Flour-based cookies seem to be my gluten free nemesis. I’ve never gotten sugar cookies right, and my chocolate chip ones just turn into a flat melty mess unless I bake them in a bowl to become a mini cookie cake - sometimes, one has to get creative and work with the failures 
But these I am determined to convert, and convert with resounding success. I started working on the recepe development to adapt a family recipe for peanut butter cookies. It’s been, well, let’s just say it’s been educational.
It took six. Six batches. Yes, it took six different trials of baking cookies – mixing together dough, carefully rolling out each rounded cookie, smashing them down with a fork oh so gently, slipping into the oven and saying a little prayer to the gluten free gods. And with each new batch, the disappointment intensified. I tried different flours, different ratios, different cooking times. And I ended up with a giant bowl full of all the crumbled memories of peanut butter cookie failures, each begging me not to end their fleeting existence with a trip to the rubbish bin (don’t worry, they didn’t, the ended up on top of ice cream instead). But, by the time I got through to batch #6, I had cookies. Rich, softish peanut buttery goodness, gluten free. And the disappointments from all the previous failures turned into pure joy  They are not quite as awesome as my dad’s grandmother’s famous cookies (well, famous in our family), but they are close. Oh they are so close.
Continue reading An Adventure with Peanut Butter Cookies, Gluten Free
I’m not sharing a recipe with you today. I’m sharing an idea, and that idea is cashew butter. Ok, so it’s not an idea, it’s an ingredient. I’m not sharing with you a recipe because this is one I want to adapt to be gluten free first. This is my dad’s grandmother’s peanut butter cookie recipe, and it’s totally glutenicious. I’m pretty sure that’s one of the main reasons why these are so delectably soft compared to traditional flourless peanut butter cookies, and I want to be able to present to you the same quality of awesomeness that comes with the original recipe.
The last time I made similar cookies (Almond Butter Cookies) I got lucky when I added in flour and they happened to work. This time I don’t want to get lucky. I want to get it right and know exactly why it works. And when I do I will share with you her secret family recipe, GF style
Continue reading Cashew Butter Cookies
You’re probably sick of hearing me talk about strawberries by now, but I have one last strawberry dish for you! The season is sadly ending, and I am holding out as long as I can before having to wait another year for my favorite red fruit again. Luckily, Summer is full of great tasty fresh fruits throughout the season, so now there are things like cherries, melons are coming in, and soon there will be peaches! I think I might be able to survive entirely on fresh fruit during this season, well if it weren’t for things like cheese or chocolate to distract me…ok maybe there are some other foods too that I enjoy as well
This dish, however, might be the one. And by that I don’t mean my next life-long relationship (even strawberries cannot trump the awesomeness of my husband), I mean the dish that lets the berries sing through every bite, a joyous chorus of praise and adoration for all things wonderful in life. Bright and cheerful, you can feel your spirits lifting and your cares dissolving with each successive spoonful. I think this crisp may have the ability to mollify tensions and makeup after arguments. Especially served right out of the oven with a scoop of vanilla ice cream on top. I think it could be that powerful.
Continue reading Summer Berry Crisp
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