Category Archives: easy

Delectable Chocolate Chip Cookies {Gluten Free, Dairy Free}

I hadn’t had a chocolate chip cookie in a long time.  Until the other week.  Wow.

Delectable Chocolate Chip Cookies

These literally knocked my socks off.  Seriously.  Flew right across the room.  {Wait, actually that was the cat who took the socks…}

Delectable Chocolate Chip Cookies 2

Anyways, these cookies are soooo easy.  They are made in one bowl and no mixer needed.  We don’t like overly sweet treats so I use less sugar but feel free to play around with the measurements.  But however you make them, these chocolate chip cookies are SO GOOD!  They are crisp and are sure to satisfy your cookie craving.

Delectable Chocolate Chip Cookies 3

Fluffy Delectable Chocolate Chip Cookies adapted from Land O’Lakes 

ingredients:

  • 2 1/4 cups flour blend (see this website to see my preferred baking flour blend “recipe”)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp xanthan gum
  • 3/4 cup solid coconut oil
  • 1/2 cup brown sugar or coconut sugar (I use 1/4 cup, we don’t like overly sweet treats!)
  • 1/2 cup sugar (I use 1/4 cup)
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 cups chocolate chips
  • 1/2 cup chopped walnuts (optional)
  • 1/2 cup unsweetened shredded coconut (optional)

 

method:

  1. Preheat oven to 350F
  2. In a large bowl measure out your dry ingredients (except for chocolate chips and optional ingredients).  Whisk until blended.
  3. Whip your wet ingredients together then add your wet ingredients to dry and mix with a spoon until well blended.
  4. Drop large rounded mounds of cookie dough onto silipat baking mat or parchment paper 2 inches apart.
  5. Bake 10-12 minutes until lightly golden.  Leave cookies on baking sheet for a couple minutes then remove and cool completely.  Makes approximately 16- 20 cookies.  Enjoy!

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Lemon Blueberry Poundcake

   I can’t recall eating poundcake during my pre- gluten free days.  Although I do remember my mom telling a story of when my brother baked a poundcake… and that it was a heck of a lot heavier than one pound!
   But have no fear.  This recipe yields the most amazing and foolproof poundcake ever.  {And it weighs the appropriate weight!}
   Regardless of whether I’ve eaten the gluten-filled version, I am so happy that I have discovered poundcake now.  This recipe is knock-your-socks-off amazing.  Light.  Fluffy.  Bursting with bright lemon and moist blueberry.  Especially perfect for spring.

It is perfect for brunch, dessert, {lunch… dinner… midnight snack…}, friends and family.  It’s also perfect for those crazy dairy free people in your life.

So what are you waiting for?  Get baking!  It’s an incredibly easy recipe to whip up!

 

Lemon Blueberry Poundcake  adapted from Gluten Free Easily
 
ingredients
   2 1/2 cups gf flour (I use this flour ratio)
   1 ½ tsp xanthan gum

1 ¼ tsp sea salt
1 tsp baking powder
¾ cup olive oil
1 c – 1 1/2 cups sugar (depending on how sweet you like your cakes)

   2 Tbs orange juice or lemon juice
2 Tbs lemon emulsion
   lemon zest (I zested one whole lemon)
3 eggs
2/3 cup full-fat coconut milk
   2 cups frozen or fresh blueberries
method
   1.   preheat oven to 350F
   2.   mix dry ingredients in medium bowl
   3.   in large bowl mix sugar, olive oil, lemon emulsion, orange or lemon juice, and zest
   4.   add eggs one by one into wet mixture then add milk and mix for 2 minutes.  add dry              ingredients and mix well.
   5.   fold in blueberries.
   6.  scrape batter into greased bundt pan, 2 bread loaf pans, or angel food cake pan (that’s what I used).
   7.   bake for 50 – 60 minutes then cool fully and Enjoy!

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Linking up at these Fabulous Parties:

The Mandatory Mooch

Valentine’s Cake Pops

Need a last minute Valentine’s treat idea?  Try these Heart Valentine’s cake pops!

 

  So simple… just make your cake pops like you normally would… dab a bit of melted chocolate on the back of your large heart sprinkle… and attach!
 

 

   I made these for my Coast Guard spouse game night.  They were double chocolate cake pops.  I can 100% guarantee your Valentine will love you even more if you make these  😉  
 
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Linking up at these Fabulous Parties: Made It By Monday @ Baked in the South, Made from Scratch Monday @ Living with Food Allergies and Celiac Disease , Mangia Mondays @ Delightfully Dowling, Tuesday Talent Show @ Chef in Training, Crazy Sweet Tuesday @ Crazy for Crust, Gluten Free Wednesdays @ The Gluten-Free Homemaker, Allergy Free Wednesdays, Sweet Treats & Swanky Stuff @ Something Swanky, Anything Goes Linky @ Bacon Time with the Hungry Hypo, Sweets for A Saturday @ Sweet As Sugar Cookies

"Oh. My. Yum. Vegan Meatballs"

There is a new adjective in Michelle’s Thesaurus of a brain … yup, that’s right… the wheels were totally a-turnin’ on this one: “Oh. My. Yum.”



Seriously though, who literally says that out loud when they eat something so savory, so delicious, so so good?



I don’t see any hands.  Well, I guess I’m crazy  {Did I hear you say you already thought that?!}.  Because I couldn’t stop saying that phrase when I ate these (vegan) meatballs and soon enough you’ll find yourself saying the same phrase.  They are that good.



By now my household is about 90% vegan.  No cheese.  No dairy.  No meat.  We only eat seafood once in a blue moon and organic eggs.  Honestly I feel great.  And am learning that it is SO true that your physique is 80% diet.  But that should be a post for another day.



Instead let’s focus on how completely satisfying and mouth-wateringly scrumptious these meatballs are. And healthy.  Pair these with spaghetti squash and spinach tomato sauce and you will be in heaven.  



Dear “Real” Italian comfort food… move on over because you have some major competition here. 





“Oh. My. Yum. Vegan Meatballs”  adapted from the veggie nook



Ingredients


1 1/4 cup raw sunflower seeds

3/4 cup nutritional yeast

3/4 cup sundried tomatoes

2 cloves garlic

1 tsp oregano (I didn’t measure, just shook a whole bunch in)

1 tsp fennel seeds (same, didn’t measure)

red pepper flakes

dash sea salt

1-2 Tbsp water


Method


1.  Blend sunflower seeds in Blendtec or food processor until it resembles coarse flour

2.  Add all ingredients except for water.  Blend together.

3.  Add water to help ingredients stick together if needed.

4.  Roll into little balls and eat.  Or refrigerate for later snacking!






Linking up at these Fabulous Parties: Made It By Monday @ Baked in the South, Made from Scratch Monday @ Living with Food Allergies and Celiac Disease , Mangia Mondays @ Delightfully Dowling, Tuesday Talent Show @ Chef in Training, Crazy Sweet Tuesday @ Crazy for Crust, Gluten Free Wednesdays @ The Gluten-Free Homemaker, Allergy Free Wednesdays, Sweet Treats & Swanky Stuff @ Something Swanky, Anything Goes Linky @ Bacon Time with the Hungry Hypo, Sweets for A Saturday @ Sweet As Sugar Cookies

Cutesy Cupcake Cookies {GF, Dairy Free, Nut Free}

 It’s pretty obvious I have already failed at my first New Years Resolution… *ahem* I should have posted last week… But that’s ok.  Because… I have been oh so busy doing stuff.  {insert sarcasm}


And because I’ve been swamped with busy-ness (like a gazillion loads of laundry with my new fancy washing machine!) I’ve decided to share these gluten free, dairy free, nut free sugar cookies with you.

I made these cookies for my awesomesauce neighbor to bring in to her students.  And since 99% of kids have allergies these days, she asked that they be free of those three allergens.  


The verdict?  Totally kid approved.  Easy to roll out and shape with a cookie cutter.  And cute.  Super cute.  


Want to try the recipe?  I followed Adventures of a Gluten Free Mom’s Sugar Cookie Recipe and simply made royal icing to decorate!  Easy Peesy.  And yummy wummy.