Soft Peanut Butter Chocolate Chip Cookies

When I saw these cookies and the reviews they got, I had to make them for the family and friends who came for dinner. I was a good girl and opted not to try them gluten free just so I could not have any (I have a goal to beat with my weight loss ya know). Mine came out a little too thin, so I think a little chill in the fridge would be good for these before scooping them. From what I saw and heard they all enjoyed these very much. I do know they smelled really good. Can't wait to make them again.

Soft Peanut Butter Chocolate Chip Cookies
adapted from The Idea Room

1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 egg
1/2 teaspoon vanilla
1 1/4 cups all-purpose flour
1/2 to 1 tablespoon milk*
1 cup semi-chocolate chips

In a large mixing bowl beat butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, brown sugar, baking soda, and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Add milk* (from 1/2 Tablespoon to 1 Tablespoon just enough to make the dough moist and creamy. Add chocolate chips and mix till just incorporated. If necessary, cover and chill dough about 1 hour or until easy to handle.

Preheat oven to 375 degrees F.
Using a small scooper (or a heaping tablespoom amount), scoop out onto parchment lined baking sheets. Bake for 7 to 9 minutes or until bottoms are light brown. Let cool a few minutes (they are soft) then transfer to a wire rack and let cool.

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Gluten Free Pie Crust

I found this recipe last year just in time for my Holiday baking. I wasn't going to miss out on dessert being gluten free. I've made quite a few pies with it already and just made it again for my quiche (with a little less sugar in it). This crust comes out pretty good, it doesn't get really brown like a gluten crust would so that's good for me (since I always seem to burn crusts). It comes out flaky and delicate and no one can tell it's a gluten free crust. I make the GF flour blend mix and keep it in a baggie in the freezer so I at least always have some to get started on a new crust or use in another recipe.

Gluten Free Pie Crust
Directions adapted from Art of Gluten Free Baking

Jeanne’s Gluten-Free All-Purpose Flour Mix:
1 1/4 C (170g) brown rice flour
1 1/4 C (205g) white rice flour
1 C (120g) tapioca flour
1 C (165g) sweet rice flour (also known as Mochiko)
2 scant tsp. xanthan gum

Combine all really well, keep stored in a dark place. You'll use some of this for the pie crust recipe below.



Gluten-Free Pie Crust
(makes a double crust for a 9-10 inch pie)
2 1/3 C (350g) Jeanne’s Gluten-Free All-Purpose Flour Mix (above)
1 TBL granulated sugar
1/4 tsp salt
1 C (8oz; 230g; 2 sticks) unsalted butter, cold and cut into pieces
1 TBL apple cider vinegar
5-7 TBL cold water
extra tapioca flour for rolling out

To make the crust:
Place flour, sugar, and salt into a food processor. Pulse until combined. Add butter pieces to the dry ingredients mixture and pulse until the mixture looks like dry crumbly sand. 
Add the vinegar into the mixture. Add water a TBL at a time, pulsing into the mixture. You want to add enough to create a dough that holds together well, but isn’t wet but holds together (for me it's about 5-6 Tbl).

Divide the dough into two fairly equal pieces, shape into disks, and wrap each disk separately in plastic wrap. Refrigerate the disks for 20-30 minutes (or until the disks are cool and nicely firm but not hard).

Prepare your rolling surface. I lay a sheet of plastic wrap down, then the dough disk and another piece of plastic wrap over the dough and roll it out between the sheets of plastic. Then I carefully pull the top sheet off and gently pick up the bottom layer with the dough and carefully lay it over the pie dish.
If the crust cracks, just piece and press it together, if it's horribly cracked just reroll it. This is a very delicate crust and takes getting used to. I have not tried to lattice with this and not sure you could being so delicate.

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Gluten Free Sour Cream Chicken Quiche

It's been four years since I made this quiche, wow. So glad I remembered it because I really do love it. Now I can make it gluten free and it still tastes the same (for the regular version click here). Plus it gave me a reason to blog about this gluten free crust which I was talking about but realized I never did blog it.

Anyways, you can make the crust ahead of time and even precook the chicken and peppers. I added green onions to the top before baking. Once this quiche is cooked, I like it to sit out a little to cool off and set up otherwise it just falls apart when taking it out of the pie dish. The crust came out great (I've made it a handful of times now) and doesn't really taste different than regular gluten crust. It's lightly golden and flaky. Mr. had 3 pieces of this quiche. I'll have one for lunch tomorrow (cold of course).

Gluten Free Sour Cream Chicken Quiche
adapted from my original post

1 (9 inch) gluten free pie crust
1 tablespoon olive oil
1/4 cup chopped onion
1/4 cup chopped bell pepper (I use a trio blend of peppers)
1 tablespoon gluten free flour blend (I used pie crust flour blend)
1 cup chopped cooked chicken breast
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon black pepper
1/2 cup shredded reduced fat Cheddar cheese
1/4 cup shredded reduced fat Swiss cheese
2 eggs, slightly beaten
3/4 cup 2% milk
3/4 cup light sour cream

Preheat oven to 400 degrees F (200 degrees C). Line a 9 inch pie plate with pie crust. Keep in refrigerator until ready to fill.

In medium frying pan, heat olive oil on medium-high. Add onion and bell pepper. Cook three minutes, stirring frequently. Add flour and cook for two minutes, stirring frequently. Stir in chicken, salt, nutmeg and pepper. Spread this mixture over bottom of unbaked pie shell and top with Cheddar and Swiss cheese.

Combine eggs, milk and sour cream, mix until smooth. Pour over chicken mixture.

Bake in preheated oven for 20 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake 30 to 35 minutes until inserted knife comes out clean. Allow to cool a little before serving.

I made two, just for the leftovers

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Gluten Free Banana Chocolate Chip Crumb Bread

National Chocolate Chip day was the other day and I needed a sweet to kill my cravings. I decided to try a banana chocolate chip recipe I saw and make it gluten free. Of course you can use regular all purpose flour too, same amount. I'm also doing a review for Melt buttery spread and again feel free to use oil or butter. At the last minute I opted to put a crumb on top, why not. However when baking, my bread rose enough to push some of the crumb off, so watch out, keep an extra baking sheet in the bottom of the oven to catch any mess. This bread came out really good, extra moist, a little dense but soft. I kept mine wrapped in the fridge then nuked it a second to warm it. Kids loved it too.

Gluten Free Banana Chocolate Chip Crumb Bread
adapted from Chocolate Covered Katie (Makes 1 loaf)

2 C. Gluten free flour blend*
2 Tbl Ground flaxseed meal (optional)
1 tsp Baking soda
3/4 tsp Cinnamon
3/4 tsp Baking powder
3/4 tsp Salt
1/3 C. Melt Spread, just slightly melted
1 1/2 tsp Vanilla extract
1/2 C. Maple syrup
1 1/2 Tbl Lemon juice
2 C. Mashed bananas (about 6 regular)
2/3 C. Chocolate chips + some for top
Crumb topping, if desired

Preheat oven to 350 F.
Combine dry ingredients, mix well.
In a separate bowl, combine wet ingredients and gently stir into dry. Gently fold/stir in bananas and chocolate chips.
Pour into a greased/parchment lined loaf pan and top with crumb topping and additional chocolate chips and bake for around 50 minutes. Let cool in pan for 10 minutes then allow to completely cool on rack before slicing.
Crumb Topping:
2 TBL granulated sugar
2 TBL gluten free flour blend
1 TBL butter
Combine sugar and flour, cut in butter until resembles coarse crumbs.
* you could use 2 C. AP flour in place of the GF flour, omit the flaxseed meal, use 1/3 C. butter, oil or even milk in place of the Melt spread.

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Sesame Chicken II

Silly me, I found and blogged another Sesame Chicken recipe, but I think I like this one better. It's even good cold the next day, ya know like take out is. Different ingredients I guess and of course it's easy and quick to make and oh, the kids loved it and ate it all. I used some Melt buttery spread to sautee the chicken in, but you can use oil.


Sesame Chicken II
slightly adapted from Martha Stewart
3/4 cup rice

3 tablespoons honey

2 tablespoons sesame seeds

2 tablespoons Tamari sauce (or soy sauce)

1 garlic clove, finely chopped

2 large egg whites

1/4 cup cornstarch

1 1/2 pounds boneless, skinless chicken breast halves, cut into 2-inch chunks

Fresh ground pepper, to taste

2 tablespoons Melt Spread (or oil)

4 scallions, thinly sliced

1 1/2 pounds broccoli, cut into large florets

Cook rice according to package instructions (I make mine: 2 cups boiling water, add 1 cup rice, cover, simmer on low for 25 mins, fluff).

Meanwhile, make sauce: In a small bowl, combine honey, sesame seeds, soy sauce, and garlic; set aside.

In a large bowl, whisk together egg whites and cornstarch. Add chicken; season with salt and pepper, and toss to coat.
In a large nonstick skillet, heat 1 tablespoon Melt Spread (oil) over medium-high. Add half the chicken; cook, turning occasionally, until golden and opaque throughout, 6 to 8 minutes. Transfer to a plate; repeat with remaining tablespoon oil and chicken. Return all the chicken to skillet; add reserved sauce and scallions, and toss to coat.

Place a steamer basket in a large saucepan, and fill with 1 inch water; over high heat; bring water to a boil. Add broccoli, and cook until crisp-tender, 4 to 6 minutes. Serve sesame chicken with broccoli and rice.

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Mediterranean Chicken Kebab Salad with Tzatziki

Oooh, I love Greek salads. I remember seeing this before and decided to make it, besides I love grilling, I think I've grilled almost every night this week. I loved the chicken and Tzatziki, my oldest loved the veggie salad. I made mine as a salad, they had theirs in pita breads. What a great salad, great flavors. This is a keeper.
Note, this recipe needs early prep time and time to marinate.


Mediterranean Chicken Kebab Salad
adapted from Skinny Taste
Calories: 239.6 • Fat: 7.8 g • Protein: 28.3 g • Carb: 8.9 g • Fiber: 2.5 g • Sugar: 2 g

1 lb skinless boneless chicken breast, cut into 1 inch cubes
For the marinade:
2 tbsp fresh squeezed lemon juice
1 tsp dried oregano
1 tsp garlic, crushed
kosher salt to taste
fresh ground black pepper to taste

For the salad:
1 1/4 cups cucumber, peeled
1 1/4 cups diced tomato
1/4 cup diced bell pepper
2 tbsp red onion, diced
1/4 cup black olives (or kalamata)
1 1/2 tsp vinegar
1 1/2 tsp fresh lemon juice
2 tsp olive oil
1 tsp fresh dill
1 tsp fresh parsley
1/8 tsp dried oregano
salt and black pepper to taste
4 cups shredded lettuce
1/2 cup feta cheese, grated
lemon wedges for serving

Marinate the chicken at least 2-3 hours or overnight (I did mine that morning). If using wooden skewers, soak in water at least 30 minutes if grilling outdoors.

Combine the first 12 salad ingredients (cucumbers through salt and black pepper, not the lettuce) and set aside in the refrigerator to let the flavors set.

Thread chicken on 4 skewers and cook on a hot grill (indoor or outdoor grill) until chicken is cooked though, about 10-12 minutes (I did mine 3-4 mins/side, low heat).

Divide lettuce between four plates, top with tomato-cucumber salad, fresh grated feta cheese and grilled chicken. Serve with lemon wedges.

Tzatziki
slightly adapted from Skinny Taste
Servings: 8 • Serving Size: 1/4 cup • Calories: 17.8 • Fat: 0 g • Protein: 2.6 g • Carb: 1.7 g • Fiber: 0.1 g

8 oz fat free plain greek yogurt
1 small cucumber, peeled and seeded (1 cup grated and drained)
1 clove garlic, crushed
1 tsp lemon juice
1 tbsp fresh dill, chopped
1 tbsp fresh chives, chopped
kosher salt and fresh pepper, to taste
Strain the yogurt using a coffee filter set in a strainer for a few hours to remove as much liquid as possible. Set aside.

Scoop seeds out of the cucumber with a small spoon. Grate cucumber with a box cheese grater. Drain the liquid from the cucumber in a strainer for a few hours. You may need to squeeze out the excess with your hands before using.

Combine strained cucumber, garlic, yogurt, salt, pepper, lemon juice, dill, chives, salt and pepper and refrigerate for a few hours before serving.

Makes about 2 cups.

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Tuna Salad Cucumber Bites

 Here's a great little snack or light lunch idea. I use my favorite tuna salad recipe and have a rice cracker with it. Add a thinly sliced cucumber for a little refreshing crunch. A nice take on the same old sandwich.


Tuna Salad Cucumber Bites

2 cans solid white tuna in water, drained (be sure it's gluten free, no broth/soy)
1/2 cup light mayo (or more to your desired consistency)
1 TBL yellow mustard
2 TBL dill relish
1/4 tsp freshly ground pepper
1/2 tsp dried dill
1/4 tsp dried onion powder
1/4 tsp garlic powder
Rice crackers
Sliced cucumber

Combine all until thoroughly mixed through. Add a little to each rice cracker, top with a cucumber slice.

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Sweet and Savory Grilled Chicken

Another great recipe I found was this rub for chicken. It is diabetic and gluten free friendly too. I loved all the flavors in this and grilling it makes them even better. It's become a quick and easy favorite making it a couple times a month. Note: you'll need at least 30 minutes of marinating time.


Sweet and Savory Grilled Chicken
slightly adapted from Kitchen Daily

2 teaspoons light brown sugar (I use 1 tsp splenda brown blend)
2 teaspoons dry mustard
1 teaspoon onion powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1-1 1/4 pounds boneless, skinless chicken breast (I slice mine in half length wise) 

Combine brown sugar, dry mustard, onion powder, salt and pepper in a small bowl.

Coat both sides of chicken with the rub up to 30 minutes before grilling.

Preheat grill to medium-high about 10 minutes.

Oil the grill rack. Lower heat to low-medium. Grill the chicken, turning once, about 4 minutes per side if thinly sliced, longer if left whole.

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Gluten Free Graham Crackers

I meant to post this sooner but things have been busy around here. Just because I am gluten free, didn't mean I was going to miss out on Easter dessert. I found a recipe for gluten free graham crackers via Pinterest and used that to go in my crust for the Key Lime Pie which came out wonderful. These graham crackers came out pretty good. I was surprised how easy they were to make. I made a double batch to have some on hand for snacking and they came in handy when we went to the bay for a bonfire, Mmm, roasted marshmallows and grahams (forgot the chocolate). The kids liked them too.


Gluten Free Graham Crackers
slightly from glutenfreegirl.com

2.5 ounces sorghum flour (that’s about 1/2 cup, plus 2 tablespoons)
2.5 ounces brown rice flour, ground super fine, if possible (1/3 cup, plus 1 T)
2.5 ounces tapioca flour (1 tablespoon shy of 1/3 cup
2.5 ounces sweet rice flour (1/3 cup, plus 2 tablespoons)
1 teaspoon cinnamon
1 teaspoon baking powder
3/4 teaspoon xanthan gum
1/2 teaspoon salt
3.5 ounces unsalted butter, just out of the refrigerator (7 tablespoons)
3 ounces mild-flavored honey (1/4 cup)
3 to 6 tablespoons cold water
cinnamon sugar (optional)

Combining the dry ingredients.
Measure out the sorghum, brown rice, tapioca, and sweet rice flours. Put into a food processor and whirl them up. Add the cinnamon, baking powder, xanthan and guar gums, and salt. Mix until everything is well combined.

Cutting in the butter.
Cut the butter into small pieces (about 1/2 tablespoon size). Add to the flours in the food processor. Pulse until the butter is incorporated into the flours. The mixture should have a coarse, sandy texture, like cornmeal.

Finishing the dough.
Stir together the honey and 3 tablespoons of the water. With the food processor running, pour in the honeyed water. Let the food processor run for a few minutes, allowing the dough to form a ball. The final dough should be soft and pliable, even a bit wet. If it still has not come together entirely after a few minutes of processing, add the remaining cold water, a tablespoon at a time.

Refrigerating the dough.
Put the dough in a suitable container (or wrap with plastic wrap) and put it in the refrigerator for 15 minutes.

Preheating the oven.
Preheat the oven to 325°. Line a sheet tray with parchment paper. Have another piece of parchment paper, same size, ready as well.

Rolling out the graham crackers.
Cut the ball of dough in half. Return the other half to the refrigerator. Put the ball of dough onto the parchment-lined sheet tray. Cover it with the other piece of parchment paper.
Carefully, roll out the dough to a rectangle about 1/2 the length of the sheet tray, or until the dough is about 1/4-inch thick. Cut the dough into 8 pieces. (You’ll have ragged round pieces on the edges. Leave them on. They’ll make great scraps for graham cracker crusts.) If you want the final crackers dusted with cinnamon sugar, do that here. Refrigerate the dough for 15 minutes.

Decorating and baking.
Pull the sheet tray from the refrigerator. Using the tines of a fork, prick holes into the crackers in a regular pattern that looks good to you.
Bake the graham crackers until they are golden-warm brown and starting to be hard, about 15 to 20 minutes. (Turning the tray halfway through baking will help them to not bake too brown.) Allow them to cool on the sheet tray until they are cool to the touch and hardened even more, about 30 minutes.
Repeat with the second half of the dough ball.

roll out on plastic wrap or parchment for easy transfer to baking sheet

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