I have an on again off again relationship with gluten. I should stay off of it, but I just love the bread and the cookies and the cake so much that I always end up back on it. That’s why I was so excited when I stumbled upon gluten free cookie mix from Among Friends in a catalog from a school fundraiser. I bought the Phil ‘Em Up Chocolate Cranberry cookie mix.
These cookies were delicious! They are sort of like an oatmeal chocolate chip cookie with cranberries added into the mix. It’s a really great flavor combo. And I don’t know how the good people at Among Friends figured it out, but I couldn’t tell these were gluten free.
What makes me almost as happy as how delicious these are is how easy they are to make. Other than the mix, all you need is vanilla, an egg and some butter. Mix it together and pop ’em in the oven and you are about 9 minutes away from guilt free cookie heaven.
And the third best thing about these cookies? They are made by two moms. Two moms who wanted to make healthy and delicious sweets. I say, Mission Accomplished! Head over to the Among Friendswebsite and check out their inspiring story and all of their baking mixes!
I’m back on the healthy bandwagon. For the last like, week. I’ve been exercising and eating better. I still have time to fulfill my Fit by Forty proclamation. No, I haven’t updated it for about a month. I had some leftover brown bananas, so I decided to try this recipe from My Whole Food Life.
They were super easy to make. Just a few ingredients, nothing fancy, bananas, maple syrup, cocoa powder and peanut butter. I actually mixed mine with my hand mixer instead of the food processor because I lost the blade to my food processor. How do you lose the blade to your food processor, seriously? I have no clue what happened to it.
These guys are gluten free. In fact, there’s no grain in them at all. They have almost a brownie consistency and they are very chocolatey. I was planning on them for breakfast, but I think they would be better as a sweet treat after dinner. Or maybe after lunch.
This is a hard time of year for making dinner. I don’t want winter food, and it’s too cold for salads and grilling (yes, it snowed all day Saturday here). This Kielbasa and Cabbage skillet dinner hit the spot.
The hardest part of making this meal is cutting up the cabbage. Who knew? I should google the proper way to cut it properly.
Kielbasa & Cabbage Skillet
1 head of cabbage, chopped
1 Onion, cut in large pieces
3 cloves garlic
1 T Dijon Mustard
1 T Vinegar
1 T Chili P0wder
1 T Olive Oil
1/2 t salt
1/4 t pepper
1. Heat olive oil in a large skillet to medium high.
2. Cut kielbasa into bite size pieces and add to pan. Allow to brown for 3-5 minutes.
3. Add cabbage and remaining ingredients to skillet and stir to mix. Continue cooking until cabbage begins to wilt, or longer if you prefer the cabbage softer.
I had to google what the singular of fries was for this post. Just thought I should disclose that.
These are inspired by a recipe I found on the Better Homes & Garden website. They are really easy to make. I used the spicy waffle fries and baked them til they were as crispy as I could get them. For the burger, I actually used full size burgers and used my cookie scoop sort of like a cookie cutter to get small circular burgers. I cooked those on the stove, just like a regular size burger. Then, it’s just assembly. Fry, burger, dollop of ketchup and a sprinkle of cheese. Next time I make these, I will add the cheese while the burgers are cooking so that it melts. These were the hit of our mini Super Bowl party, for sure. My husband loved them and I did, too! My husband said they are just like eating a one bite order of a burger and fries. Thank you Captain Obvious. OH! And did I forget to mention these are totally gluten free!!
Your New England Patriots are back in the big game! (I feel like I’m not allowed to say the S* B* words for some weird reason. Like the copyright police will come take away my computer). I have to admit that while I am a fan, I’m generally equally excited about the food as I am about the game. Here’s a round up of gluten free goodies I’ll be serving at my Super party.
We had a small family celebration this weekend and I made some wheat free options for me and my brother, who has celiac disease. I don’t think anyone noticed they were gluten free, either, which is always a good thing! I liked all three of these because none of them required any off the wall ingredients.
This is the second time I’ve made these appetizers from this pin from Parties for Pennies and I really love them. They are salty and sweet and super easy to make. I made sure to use gluten free ham, but that is easy to find.
These stuffed mushrooms are from this recipe from Moms Dish. I loved these! Funny story, my other brother, the not gluten free one, had some of the stuffed mushrooms. He went back for seconds and that’s when I said, oh, you like the stuffed mushrooms? And he said, oh, yeah, they’re delicious. What’s in them? And I said, crab and cheese and stuff. And he said, Eww! I hate crab! and threw it away. So weird. Anyhoo, I had more crab mixture than mushrooms, so with the leftovers, I added some gluten free panko breadcrumbs and then baked them in the oven for a bit and, BAM, crab cake. They were ok, but I don’t love the gf bread crumbs, sadly.
This is definitely the pick of the three recipes I made this weekend. They were so yummy, even my gluten free brother who is SUPER picky, loved them. I modified this recipe from Princess Pinky Girl. (Hers came out way prettier than mine!). I used the gluten free prepared cookie dough they sell at my market. I’ve used it before for these delicious bars, so I was confident this would come out good. Reese’s Peanut Butter Cups are already gluten free, so nothing to tamper with there. So easy, so delicious, so wheat free. Love it!
I’m getting ready for Thanksgiving. I know, everyone else in blogland is getting ready for Christmas already. But I really love Thanksgiving. It’s my favorite holiday. I love the food and the not having to buy presents. And family time, too. But mostly the food. This year I am going to try for a gluten free meal. Obviously I know that it would be a disaster to try out new gluten free recipes on the big day, so I’ve started practicing. This week I tried a gluten free version of The Pioneer Woman’s Soul Sweet Potato Casserole. My only tweak to the recipe was to use Bisquick gluten free baking mix in place of the flour in the crumble topping. This thing came out SO good. It’s like a pecan pie and a sweet potato pie exploded in the oven and mixed together.
Up next was a dessert. And there is a fun side story to the dessert. Many years ago, my sister in law gave me her bullet blender thingy. Somehow over the years, I lost track of the cups that you use with it to do the actual blending. I went to the Habitat Restore this weekend (post to follow on some sweet bargains there) and lo and behold, there were two cups that go with the Magic Bullet blender thing! I was so excited. I always had it in my mind to figure out how to find some on-line, but, needless to say, that never made it to top of mind status. I decided to try the low carb, gluten free chocolate mousse I had seen on the infomercial for the bullet. Honestly, I didn’t really think this would make it to the blog. Unless it was as a funny fail post. I was so wrong. This was easy to make, super delicious and it’s low carb and gluten free. I might have just eaten a lot of it. Like, a lot a lot. I got the recipe here.
These two have definitely made the Thanksgiving day menu. And, a little off topic, if someone wants to leave a comment on what kind of magic it takes to wipe the sides of a glass/bowl/plate without leaving smudges, I would greatly appreciate it!
I made up the name for these bars because they are so super sweet they will knock your sweet tooth right out. I wanted to call them Murder Your Sweet Tooth Bars, but I thought that was too gruesome.
This is another recipe from Betty Crocker and it uses their gluten free refrigerated cookie dough, which means in addition to be delicious, they were very easy to make. And, one bar is only 170 calories. I really don’t have anything else to say about these, except go make them now.
So excited about this recipe today. My mother used Bisquick’s gluten free flour mix to make a coffee cake for my brother who has Celiac disease and it came out great. I scoured Bisquick’s website for a recipe to try and found this one for Chocolate Crinkle Cookies.
What I liked most about this was, well, the chocolatey deliciousness of the cookies. But, what I liked second most was that the Bisquick gluten free flour mix was easy to find and not crazy expensive. I got it at Walmart in the baking/pancake section and it was under 5 bucks. As opposed to the almond flour I’ve used in the past that is like $11.99.
I will definitely be trying more recipes with Bisquick gluten free flour. It could be a game changer.