Friday, October 26, 2012

Super Soft Sugar Cookies

That's the way the cookie crumbles...

Confession: Until this batch, I'd yet to have a gluten-free cookie that I loved. So many gluten-free cookies are dry, bitter, and fall apart the instant you bite into them.  So how did I come up with a recipe that finally worked? I changed my thinking--I morphed cookie and cake recipes to make the ultimate soft sugar cookie!

I brought these cookies to a volunteer meeting, and upon announcing they were gluten-free, I was meant with huge groans. Apparently I'm not the only one with a gluten-free cookie prejudice. But after the first kid took one, and proclaimed it was amazing, everyone dug in--and every cookie was eaten with gusto!


2 3/4 cup gluten-free flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons xanthum gum
1 1/2 cup sugar
1 cup softened butter
1 egg
1 1/2 teaspoon vanilla


Step 1: Preheat oven to 350. 

Step 2: In a small bowl, mix all dry ingredients (sugar, egg, flour, baking powder, baking soda, and xanthum gum).  

Step 3: In a large bowl, mix egg, vanilla, and softened butter. Slowly add the dry ingredients and stir in a little at a time. Stir until all ingredients are completely mixed.  Refrigerate for 30-60 minutes.

Step 4: With a ice cream scooper or spoon, put a 1-2 tablespoon sized dollop of dough on a baking sheet covered with tin foil. Space cookies 2 inches apart      

Step 5: Place cookies in oven and cook for 15 minutes. When cookies have cooled, top with your icing of choice.

Wednesday, October 24, 2012

Apple Crisp Cravings

"Millions saw the apple fall, but Newton was the one who asked why." - Bernard M. Baruch

Apple crisp was one of those things I was worried I would have to 'give up' due to going gluten-free, but this recipe is just as good as the gluten version, if I do say so myself! I posted a picture of it to my facebook and was quickly asked to post the recipe, so here it is by popular demand.


4 apples, sliced and peeled
butter spray (or any non-stick spray)
1/2 cup softened butter
2/3 cup brown sugar
1/3 cup white sugar
1/2 cup all purpose gluten-free flour
3/4 cup certified gluten-free oats 
1 tsp xanthum gum
1 tsp cinnamon
1/2 teaspoon vanilla


Step 1: Preheat oven to 400 degrees. Coat a 8x8 oven safe dish with butter spray or non-stick spray. Layer sliced and peeled apples loosely in the pan.

Step 2: In a small bowl, mix butter, brown sugar, white sugar, gluten-free flour, oats, xanthum gum, cinnamon, and vanilla.  Unless you are using a mixer, I highly recommend slowly adding the ingredients to the softened butter for ease of stirring.

Step 3: Crumble the flour mixture on top of the apples until everything is covered.  Cook for 20-25 minutes, or until topping is crispy and brown. Serve with vanilla ice cream!

Serves 6-8. 

Saturday, October 13, 2012

Brinner Sausage and Egg Scrambler

You got Brinner?, DAAAAAMN Turkle Dawg.— Scrubs

Nothing makes my fiance happier than a good brinner. He calls this meal "the best brinner on earth," so even though I think its insanely simple and somewhat generic, I had to post it.  And I will admit, its pretty darn good!

6 red potatoes
1 large yellow onion
4 precooked sausages (any brand you choose, just make sure they're gluten-free!)
3 eggs
1 tsp seasoned salt
1/4 teaspoon onion powder
1 tablespoon margarine


Step 1: Chop red potatoes into bite sized pieces. In a large skillet, melt butter and add potatoes. Cover and cook on medium for 15 minutes, stirring occasionally.          

Step 2: Chop onion and add to skillet. Chop sausage into bite sized pieces and add to skillet. Cook an additional 10 minutes. 

Step 3: Push the skillet ingredients off to one side of the pan. Add eggs to the empty side, and scramble until cooked (about 3 minutes). Mix together.

Step 4: Sprinkle onion powder and seasoned salt on scrambler. Toss until pieces are seasoned. 

Serves 3-4.    


Sunday, October 7, 2012

Gluten, You're so Silly!

I've been housebound due to a running injury for the last week, so I've been eating a lot of food brought home by my loving fiance. Upside is --no cooking! Downside is--no cooking :(  I have been spending a lot of time planning recipes for when I am recovered, and during that time I found this little gem on pinterest. I think many of you with Celiacs will relate!