GLUTEN FREE PEANUT BUTTER COOKIES

Hopefully you're in the mood for something sweet this week!  These gluten free cookies turned out surprisingly gooey and delicious. 

Here's what you need: 

1 cup unsalted butter (I used earth balance)

1 cup peanut butter (add a 1/2 cup more for thicker cookies)

1 cup white sugar 

1 cup brown sugar

2 eggs (egg beaters if you prefer) 

2 1/2 cups flour (Gluten free flour)

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 teaspoon baking soda

1 teaspoon vanilla 

*I added a cup of toffee chips but anything like chocolate, peanut butter, or butterscotch chips would be delicious!

-Preheat oven to 375 degrees F

-Cream butter, peanut butter, and sugars together than beat in eggs and vanilla

-In separate bowl, sift flour, baking powder, baking soda, and salt.  Stir into batter.  Put in the refrigerator for one hour (I'm impatient too but I promise you want to refrigerate, it makes the cookies come out much thicker / softer).

-Roll into 1 inch balls and put on baking sheet. Flatten each with a fork (you can even make a criss cross pattern like traditional pb cookies).  Bake for about 10 minutes or until cookies begin to brown.  Do not over bake.

Maybe you want to serve them right when they come out and top with (coconut milk) ice cream? Yes. Yes you do.

Enjoy! xx

GLUTEN FREE PEAR & GORGONZOLA PIZZA

When I FINALLY found a good gluten free pizza crust I knew this had to happen.  I would always check health food store for crusts and I finally found gluten free dough at publix (in the butter and slice & bake cookie area).  I simply followed the directions on the package as far as baking temperature and bake time.  Of course you can use any old pizza crust or dough if you're not gluten free. 

And then the magic was added:

- First I "caramelized" the onions.  That's in quotes because I don't know if I technically caramelized them but they were good.  I sliced them put them in a pan with olive oil and a little brown sugar and let them sizzle for a bit. 

- Rub the pizza with olive oil (as much as you desire, there is no traditional sauce on this pizza)

- Shredded mozzarella cheese (again as much or as little as you wish and I used the part skim kind)

- Sliced pears (about 1 1/2)

- Chopped walnuts (1/2 cup)

- Add your onions

- Sprinkle with gorgonzola (I got the reduced fat for this as well)

- Season with pepper and garlic 

Again, follow the directions your crust comes with.  I cooked on 400.  I pre-baked the crust for 12 minutes then baked everything together for another 10.  

Hope you enjoy this pizza, it was darn good.  Check back on Monday, I have some more gluten free cookies in store for you! 

xx

LEMON PEPPER ZUCCHINI SALAD

I eat a salad almost every night for or with my dinner.  I came across another zucchini salad recipe and thought I would try my own take on it.  It's kind of nice to switch it up sometimes, while still keeping with healthy vegetables.  Plus this is vegan and gluten free!  

2 zucchinis 

cherry tomatos (cut in half, used almost the whole crate)

pumpkin seeds (1/4 cup)

sliced almonds (1/4 cup)

fresh basil 

artichoke hearts (small jar)

for the "dressing" I squeezed half a lemon, half a lime, a little olive oil, and sprinkled with garlic and pepper.  

(I added some sea salt and feta cheese to Hunters) 

 It was delicious!  The two zucchinis made about 4-5 servings, so alter it as you please.