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Tag Archives: dairy-free

Peanut Butter Cookies (GF)

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Gracious it has been a long time since I’ve posted! Honestly, living in an apartment is not conducive to my blogging. It isn’t that I don’t bake or cook but that I simply don’t want to go to the effort to blog about it. I promise I will get back into the blogging thing as soon as we have moved to our new house. Which will be happening sooner rather than later. We bought a house and will be moving at the end of May or early June. There is light at the end of this transient-tunnel!

Today’s post is peanut butter cookies. These are amazing. Yes, they are gluten and dairy-free but this is not a case of going without gluten because these are honestly the best peanut butter cookies you can make. I first ran across the concept for these cookies in a cookbook we received as a wedding gift and now this style of peanut butter cookie is everywhere. Maybe because of the surge of gluten-free? I dunno. But try them. They are quick, easy, and delicious. My kitchen Trinity!

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Peanut butter cookies

Ingredients

  • 1 egg
  • 1 cup granulated sugar
  • 1 cup peanut butter (smooth or crunchy)
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda

Preheat oven to 350 degrees and line a cookie sheet with parchment paper.

In a mixer combine ingredients, mix for a minute or so. Roll into balls and flatten with a fork.

Bake about 11 minutes and cool at least 5 minutes before removing from baking sheet. Enjoy!

Crustless Pumpkin Pie

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I’ve been doing research for quite awhile now and I have decided to take the leap. Gluten-free and Dairy-free. We’ll see how this goes. A lot of anecdotal evidence suggests that strict diets help people with MS. And while I love bread and chocolate the idea of being able to keep up with my family sounds even better. Go ahead and ask yourself why I decided to do this right before the Holidays. I honestly do not have an answer to that. It would probably take more self analysis than I am willing to subject myself to in order to find an answer.

I may be cutting out gluten and dairy but that does not prevent me from eating well! My first foray into the dessert realm was crustless pumpkin pie. Right in time for Thanksgiving! I don’t think you need to be on any sort of diet to consider this delicious. The best of the pie is the filling in my opinion.  Oh, you don’t like the way it looks in the picture? Do yourself a delicious favor and drown it in whipped cream.

Crustless Pumpkin Pie

  • 1 tsp pumpkin pie spice (I used 1/4 tsp. ginger, 1/4 tsp. nutmeg, & 1/8 tsp. ground cloves)
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/3 cup flour (Almost any will work, but not coconut flour)
  • 1/3 cup plus 2 tablespoons brown sugar
  • 1 (15-oz) can pumpkin puree
  • 1 cup milk of choice
  • 1 tsp  cornstarch
  • 2 1/2 tsp pure vanilla extract

Preheat oven to 400 F, and grease a 10-inch round pan. In a large mixing bowl, combine first 6 ingredients, and stir very well. In a separate bowl, combine all liquid ingredients with the cornstarch, and whisk. Pour wet into dry, stir to combine, then pour into the pan and bake 35 minutes. (It’ll still be gooey after baking, but that’s ok.) Allow to cool completely before transferring uncovered to the fridge to “set” for at least 6 hours before trying to slice.