Okay guys the title and the picture speak for themselves. I mean c’mon do I really have to say much else. These cookies are super easy to make and are insanely good, I’m talking next level delicious. There’s nothing like chocolate peanut butter cookies to bring a smile to your face. My mom made these cookies for me today and I had to tell you guys all about them as soon as I could. This weekend you all need to make these cookies. Now I won’t delay any longer, I know if you’re anything like me your mouth is already watering, here is the link to the recipe: https://www.allrecipes.com/recipe/22866/chocolate-peanut-butter-pudding-cookies/. To make these gluten free use a gluten free flour, and use gluten free chocolate pudding. “Jello” Instant Chocolate Pudding Mix, is a great gluten free pudding brand for these cookies. I hope you all love these cookies as much as I do, if you have any questions feel free to reach out.
Prepare yourself to go bananas over these delectable bars. Because of Covid-19 banana bread is one of the top baked goods in the USA right now. If you’re tired of banana bread mix things up and put those leftover bananas to good use with this delicious banana bar recipe. We got this recipe from one of our magnificent neighbors, Margret. Here is how to make the bars: mix together 1/2 cup softened butter, 1 1/2 cup sugar, 2 eggs, 3/4 cup sour cream, 3-4 ripe bananas, mashed, 2 cups gluten free flour, 1 teaspoon baking soda, 1 teaspoon salt, and 1/2 teaspoon vanilla. Pour the batter into a greased 11×17 inch pan, and bake for 25 minutes at 375 degrees fahrenheit. While the bars are baking whip together the frosting. Use an electric hand mixer and mix together 1/3 cup softened butter, 3 tablespoons sour cream, 3 cups powdered sugar, and I teaspoon vanilla. Store the frosting in the fridge until the bars are cool. Once the bars have finished baking let them cool to room temperature. After the bars have finished cooling, frost them and set them in the refrigerator until you are ready to serve them. There are a few key things to note: the recipe was not originally gluten free and to make it gluten free all we had to do was substitute the regular flour for gluten free flour. The next thing to note is that this frosting recipe makes quite a bit more frosting than is needed in my opinion, so I would suggest making a half batch to start. I’m telling you guys these bars are addicting, it can be hard to not eat half the pan as soon as they’re done. If you have any questions about the recipe please feel free to reach out. Stay well and eat well Everyone.
My all time favorite recipes are those that are passed down through generations. Food has always carried a certain amount nostalgia, but recipes like great grandma Evelyn’s graham cracker pie just warm my heart. Unfortunately I have never met my great grandma Evelyn; however, her memory and legacy lives on in her recipes. Food has a truly magical way of bringing people together. I have food to thank for so many happy memories creating treats in the kitchen with my grandma. I will always remember making great grandma Evelyn’s graham cracker pie with her daughter, my grandma, when I was a little girl. Still today my heart fills with joy when my grandma lights up talking about her mother and her mother’s delicious recipes while we bake together. This graham cracker pie is probably my all time favorite pie, but let’s be honest I haven’t met a pie I didn’t like. I feel as though this recipe connected me further not only with my grandma, but also with my family history. I want to share her recipe with you all and connect with you through “Great Grandma’s Graham Cracker Pie”. This recipe is near and dear to my heart, so I will walk you through step by step how to make it.
My grandma Eileen, Evelyn’s daughter, always told me that her mother was a small and sassy Norwegian woman who loved to sing while in the kitchen. Grandma told me this all the while teaching me her mother’s recipes. I was probably eight years old the first time Grandma made graham cracker pie with me. The only thing we had to do to make the pie gluten free is to use gluten free flour and graham crackers. The first thing to do is make the crust. To do this crush up 18 gluten free graham crackers, and mix them together with 1/2 cup white sugar and 1/2 cup butter in the pie plate. Bake the crust for 7 minutes at 350 degrees fahrenheit. While the pie crust is baking, mix together the filling. In a saucepan whisk together 1 1/2 cup milk, 1/2 cup sugar, 2 egg yolks, and 2 tablespoons gluten free flour mixed with 2 tablespoons water (enough to make a paste) over medium heat until the filling is a thick consistency. To test the consistency, dip a spatula into the filling and wipe your finger across the back of it, if your finger line in the filling stays separate then the filling is done. Take the crust out of the oven and pour the filling in. Let that sit while you make the meringue. To make the meringue use the electric mixer to mix the 2 egg whites, 3 tablespoons of white sugar, and a dash of cream of tartar- this will make the meringue more stiff. Evenly spread the meringue across the pie filling and use a spatula to make small peaks. Sprinkle some remaining crushed graham crackers over the top of the meringue and bake the pie in the 350 degree oven for 7 minutes. Take the pie out of the oven and place it in the fridge to cool for about 25 minutes. Once the pie is cooled, cut it up and enjoy Everyone. If you have any questions feel free to reach out.
This is a recent family favorite, and now that it’s summer it’s the perfect time to whip up these tasty tacos. We use Giada De Laurentiis’ pulled pork taco recipe with, of course, a few alterations of our own. Here is the link to the original recipe: https://www.foodnetwork.com/recipes/giada-de-laurentiis/pulled-pork-tacos-3214098. This recipe is great when serving a large crowd, and it’s made in a crock pot so you don’t have to worry about entertaining and cooking at the same time. If you are making the recipe for just your family, I love to make the leftovers into nachos the next day for lunch. In order to make this recipe gluten free there are two big alterations that have to be made: 1) use corn shells 2) use gluten free beer. Okay that’s it, super easy. Out of family preference we use queso fresco rather than the feta cheese she uses, but the two are very similar so try both and decide which you like. The last little baby addition we make is adding jalapeno, black olives, and guacamole to the delicious list of toppings. Other than that this is a super easy recipe, that tastes great and feeds a crowd. If you have an questions feel free to comment below.
Winner winner turkey dinner. Okay I know that sounds like you’ve clicked into the wrong recipe, but stay with me. This is a my favorite weeknight dinner, let me walk you through it. A neighbor shared this recipe with our family a few years ago, and she found it in “Real Simple”. As always we altered the recipe, but here is the link to the original recipe: https://www.realsimple.com/food-recipes/browse-all-recipes/green-chile-meatballs-recipe. As long as you use gluten free salsa verde and gluten free corn tortilla chips, this recipe is completely gluten free. The only alteration we make is using ground turkey, rather than ground beef chuck in order to make the recipe much lighter. What I love about this recipe is that it only takes about 25 minutes to make. It carries enough spice to heat you up a little in the air conditioning, but is so fresh and light. Mmm mmm. We serve the meatballs over steamed white rice, that makes this dish the perfect bite. I can’t wait to make this dinner again. I hope you all enjoy this easy weeknight dinner, please reach out with any questions. Please eat well and be well Everyone.
For dinner last night Mom and I made a long time family favorite. We call it lemon chicken with pasta and arugula. The dish is a perfect balance of light and savory; for this reason we make it year around. In total it takes about 45 minutes to make, so you wont get stuck in the kitchen all evening. For this dinner we actually put two recipes into one and alter them to make it gluten free. That sounds a little overwhelming, but I promise I will walk you through it.
First thing’s first: start a pot of water boiling for the pasta. Next, to make the chicken wash the chicken with beaten eggs and place it on a lined cookie sheet. Mix together 1 1/4 cups of gluten free panko, 3 tablespoons fresh minced parsley, 2 teaspoons fresh minced oregano, 1 teaspoon kosher salt, and 3/4 teaspoon ground black pepper. Generously layer the mixture over the top of the chicken, and bake at 400 degrees for 35 minutes. While that cooks make the sauce for the pasta. In a saucepan mix together 6 tablespoons olive oil, 4 cloves of minced garlic, 1 cup fresh basil, and 1/2 cup dry white wine. Let that cook on medium-low for about 15 minutes, stirring frequently. The recipe that this pasta is inspired from calls for spinach linguini, but finding gluten free spinach linguini is not the easiest. That said, we just use whatever pasta we have on hand, last night that happened to be gluten free penne. While everything is cooking wash and dry some fresh arugula and place it into a bowl. Next, make the dressing to go over the top of the pasta, chicken, and arugula. In a mason jar, or really any container, pour in 2 tablespoons olive oil and 4 tablespoons lemon juice, then give that a good shake or stir. Once the pasta is cooked place it in the saucepan with the sauce that was cooking, add 1 1/2 cups grated pecorino romano cheese, and stir it all together. Transfer the pasta to a serving bowl, take the chicken out of the oven, and you’re all set to go. I hope you guys enjoy and if you have any questions please reach out.
Listen up Y’all this is a good one. Last night Mom and I made Ina Garten’s Roasted Mustard Chicken recipe. The only thing we change to make it gluten free is using gluten free panko flakes, rather than the regular panko flakes the recipe calls for. This is one of my newfound favorite recipes. It’s a lighter chicken dish that is oh so savory. The mixed green salad, topped with a fresh lemon and mustard vinaigrette, complements the chicken perfectly by giving each bite a touch of freshness. Here is the link to the chicken recipe: https://barefootcontessa.com/recipes/crispy-mustard-roasted-chicken. As I mentioned above we serve this chicken over a mixed green salad, and top it all off with a lemon and mustard vinaigrette. The lemon and mustard vinaigrette is also Ina’s recipe, it is super easy to make. Here is how to make it: Whisk together 1/2 cup olive oil, 1 tablespoon dijon mustard (we like to add a little more), 1/4 cup well chopped shallots, salt and pepper, and 1/4 cup apple cider vinegar. As far as sides go, we usually make roasted fingerling potatoes or mashed potatoes depending on the day. The chicken doesn’t take long to make and is perfect for any occasion. Especially as summer approaches this recipe is great for those gorgeous days you want to be outside as long as possible, and not in the kitchen making dinner. I am telling you guys my mouth is watering just thinking about the leftovers I get to have for lunch, mmm mmmm. Enjoy Everyone, and eat well.
Until next time,
Brynn
This is the our favorite gluten free panko, we use it in this chicken recipe and many others.
Huddle up Everybody. Today we are talking Buffalo Chicken Soup. The perfect soup for Game Day or a Tuesday. It’s hearty and filling, without being too heavy. It is a cream based soup topped off with fresh cheese. This is one of my favorite soups. It warms you up from the first spoonful. Don’t worry the buffalo spice isn’t overpowering, ensuring that the soup is not too spicy. The best part is that it takes less than 30 minutes to make.
Here is the game plan: In an Instant Pot or pressure cooker combine two boneless skinless chicken breasts (frozen is okay, they will fully cook in the pot), three cups low-sodium chicken broth, 1/2 cup diced celery, 1/4 cup diced white onion, one clove of minced garlic, one tablespoon ranch dressing mix, two tablespoons butter, and 1/3 cup buffalo hot sauce. Cook the ingredients at high pressure for 10 minutes and then do a quick release to depressurize. Remove the two chicken breasts and shred them. Next return them to the soup and add one cup of heavy cream and two cups of cheddar cheese. Let the soup warm up for a few more minutes in the pressure cooker and serve. Now you fabulous foodies get out there and make some Buffalo Chicken Soup!
I feel very blessed because growing up my family always had meals together as long as everyone was at home, and not traveling. When I went away to school these family dinners were one of the things I missed most. Upon coming home due to Covid-19 this was something I was most excited for. Chicken Piccata is one of my favorite meals. Granted I say that about so many meals, let’s be realistic I am not picky. We made it tonight using an altered, gluten free, version of Giada De Laurentiis’ Chicken Piccata recipe. Here is a link to the recipe: https://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-piccata-recipe2-1913809 The only alteration we made was substituting the regular flour, used for dredging the chicken, with gluten free flour. For sides we always serve mashed potatoes and steamed broccoli. I absolutely would recommend this savory meal for a cozy night in.
I would like to start this off by wishing all of the lovely mothers out there a Happy belated Mother’s Day. I feel so blessed to have such a positive and supportive role model both in the kitchen and out. Our mother, Stephanie, is the woman behind this whole operation. Without her hard work to embrace out gluten free lifestyle Brooke and I may never have known how to live our best gluten free life. Mothers do so much for us year after year, and they truly deserve the world. As a thank you to our mother, Stephanie, I made her favorite cake. A chocolate peanut butter cake, her favorite flavor combination to date. Let me tell you all how we made it.
For the chocolate sponge base we used Anne Byrn’s Chocolate Espresso Sponge Cake recipe which can be found in her book, “The Cake Mix Doctor Bakes Gluten Free”. It’s a very simple recipe that produces a delicious, rich, and moist chocolate cake.
After the cake is baked and cooled, it is covered in a peanut butter cream cheese frosting. Personally this is my favorite part of the whole cake, and I could probably eat a ton of this frosting by itself. For the frosting we use Smitten Kitchen’s (Another food blog) peanut butter frosting recipe. To make it, mix together five cups of sifted powdered sugar, with 1/2 cup room temperature butter, 1 1/4 cup room temperature cream cheese, and 2/3 cup peanut butter until smooth. Frost the middle of the cakes as well as the outside of the cake generously.
The last step is to make the chocolate peanut butter ganache. We used Smitten Kitchen’s recipe for this as well. To make, combine 8 oz semi-sweet chocolate, 3 tablespoons creamy peanut butter, 2 tablespoons honey, and 1/2 cup of half and half in the top of a double boiler. Whisk frequently until the chocolate is melted and the mixture smooth. Immediately pour the ganache over the center of the cake. Do so slowly and allow gravity to pull it down the sides. Let the cake cool, thank your mother for being amazing, (whether it’s Mother’s Day or not) and dig in! I hope you all enjoy this decadent chocolate peanut butter cake. Thank you Mothers everywhere. Stay well and eat well.
