Flourless Peanut Butter Cookies

Apparently, according to someone, being gluten free is the new "in" diet in Hollywood. I don't see how a diet that stems from an allergy can be twisted into a Hollywood fad, but what I do know is being gluten free isn't necessarily a bad thing. It's actually quite a healthy lifestyle. A lot of people find themselves living gluten free thanks to a little disease called, Celiac disease. It's a manageable disease however, if it goes untreated can lead to some pretty serious stuff. A friend of mine recently was diagnosed with Celiac disease so I've been researching a bit here and there.

On the upside of all this nasty gluten allergy stuff, there's really yummy cookies. I don't post cookies a lot but when I saw this recipe I had to try it. And since it's gluten free and really easy, I thought I'd share. I found it on Pinterest and well I love peanut butter so I decided to give it a go. This recipe is so super simple I might not make another cookie with flour ever again. Check out Joy the Baker's website for more goodies.

Here's how you make them. Like I said, ridiculously easy.

Flourless Peanut Butter Cookies
(Recipe courtesy of Joy the Baker)

1 cup creamy or chunky peanut butter
1 cup sugar
1 egg
1 tsp baking soda

Preheat oven to 350 degrees.

In a mixing bowl cream together the peanut butter and sugar until combined, about 2 minutes.

Add the egg and baking soda and mix for another 2 minutes.

Roll into 1 inch balls then lightly flatten with your hands.

Place on a buttered cookie sheet and bake for about 10 minutes.

Eat, love, eat some more...

Pesto Cream Sauce

OMG!!!!! How long has it been since my last post????
Way to long. It's crazy I didn't post anything over Christmas. I wanted to. I had ideas. However, I started a new job and all I do is work and sleep, work and sleep. Now that the holidays are officially over and I have some more time to myself I can't wait to get back in my cooking groove. I am super excited about getting this year started. Better late than never, right? New job, new apartment, new recipes!

We all know I get a little scatterbrained when I get in my kitchen. Funny story! I just moved into a new place and I've been getting unpacked and organized. My kitchen is finally coming together and the other day I had a free day so I wanted to cook. First meal in the new apartment! I was so excited. I rushed to the grocery. I came home, laid everything out and had a HUGE "OMG" moment. I bought veggies to roast in the oven. I don't have knives! Well, I have butter knives. NOT the same. But I'd been running errands all day and all I wanted was dinner. I did not want to go back out. So, I didn't. I had to slice potatoes and squash with a butter knife. I sliced an onion with a butter knife! I must have had extra anti-onion powers that day because I didn't shed a tear. Well, I almost cried due to my lack of cutlery, but I made it work. And dinner was delish.

In my dilemma, I forgot to capture my misfortune. Not that I want it on record but you should see this sauce. It was so yummy. And, I've never really had pesto. It looks disgusting in the jar. But it makes a really flavorful sauce. So here's the recipe. It's super simple and I'm sure I'll take a picture of my leftovers and add it to the post. It looks the same as it did when I made it. Taste just as good too.

Pesto Cream Sauce

1 tbsp butter
1 tbsp flour
16 oz heavy whipping cream
1/8 tsp freshly grated nutmeg
1/4 tsp sea salt
1/4 tsp fresh ground black pepper
1/4 cup pesto (I used a store bought pesto but you can make your own.)

Melt the butter in a medium sauce pan over medium.

Whisk in the flour and cook until the color is blonde and the flour has cooked.

Heat the heavy cream in a small sauce pan over low heat until it just just beginning to simmer.

Slowly whisk it into the rue.

Allow it to cook over medium heat until it begins to thicken and it coats the back of a wooden spoon.

Do not let it boil.

Add the nutmeg, salt and pepper.

Stirring constantly, add the pesto and remove of the heat.

Toss with your favorite pasta or veggies.


I poured my sauce over manicotti with sausage. It just hit the spot and was a really great, first meal for my new place. Even if I had to use a butter knife for my veggies.

Extra tidbit: Add a good creamy cheese to the sauce and pour it over veggies for a perfect gratin. 

Pumpkin Crunch Cake

I'm a little behind on this post. I'm sorry for that, all my pumpkin loving readers. Now it's almost Christmas! When I think of Christmas I don't think of pumpkin, but, I promised this one so here it is.
It's not my usual bake-by-picture blog. I made this very last minute the night I made it. So I apologize for that as well.

I actually saw the picture for this on Pinterest. It looked so yummy and different I had to make it. I clicked on the image and it led me to the cutest blog, The Cutting Edge of Ordinary. Lisa has so many great recipe ideas. I highly recommend visiting her site. I've "pinned" several recipes on my Pinterest food board. She was gracious enough to allow me to use one of her pictures for my post.

This Pumpkin Crunch Cake is great for dessert or brunch. I won't say breakfast. It does linger in the cake department. It's crumbly, crunchy topping resembles coffee cake. Buttery, spicy, creamy pumpkin is much deserving of a pie crust. I guess the crust is on top this time. It's so easy to make. The worst of it all is having it bake for an hour. The smell of cinnamon and butter fill the house. It's absolute torture.

Everyone at my house loved it. It was a huge success. I think it will be an addition to the table every year.

Photo courtesy of, The Cutting Edge of Ordinary

Pumpkin Crunch Cake

(Recipe from: The Cutting Edge of Ordinary, Pumpkin Crunch Cake)

15 oz can pumpkin; or 2 cups fresh pumpkin puree
1-12 oz can evaporated milk 
1 1/2 cups sugar
3 eggs
1 teaspoon cinnamon
1 box cake mix (I used spice cake, but yellow, butter or white would work too)
1 cup melted butter (2 sticks)
1 cup chopped pecans

Mix the pumpkin, evaporated milk, sugar, eggs, and cinnamon.

Spread mixture evenly in a lightly greased 9 x 13 baking pan.

Sprinkle dry cake mix evenly over pumpkin mixture. Sprinkle the nuts over the top of the cake mix. Pour the melted butter evenly over the top of everything. Do not stir.

Bake at 350 degrees for 50 to 60 minutes or until top is browned. Let cool before serving. Refrigerate leftovers.

Honey Bun Cake

I've changed the words to the song, "I Can't Help My Self," by The Temptations. 

"Sugar pie, honey 'bun cake'

You know I love you

I can't help myself

I love you and nobody else."

Yup. That about sums up how I feel about this cake. 

My brother requested this for his birthday. My mom made it. I can't take credit for this one. But I ate it so, there's that. I was sleeping in while the baking was commencing. However, I awoke to the smell of brown sugar, cinnamon and cake drifting under my door. I went straight to the kitchen. The cake was in the oven looking all high and mighty. I got to make the glaze. A double batch since that's the way we do things in this house. Every cake gets a double batch of frosting. 

Now it might look like a thin layer of frosting but do not be deceived. I poked holes all over this baby so the glaze could seep into every inch of it. Sooo good!!!

Since I wasn't awake for picture documentation this is all I got. The recipe is super simple.

It comes to you courtesy of: Cooks.com

Honey Bun Cake

1 box yellow cake mix

4 eggs

3/4 cup canola oil

2/3 cup water

1 cup sour cream

1 cup brown sugar

3 tsp cinnamon

Mix cake mix, eggs, oil, water and sour cream. 

In a separate bowl mix brown sugar and cinnamon

Pour cake mix into greased 13x9 pan. 

Evenly spread all the cinnamon sugar mix over the cake batter and swirl in. 

Bake for 35-40 minutes or until a cake tester comes out clean.

Glaze

2 cups confectioners sugar

1 tsp vanilla 

4 tbsp milk

Combine all ingredients together and pour over the hot cake.

   

Also, remember those holes I poked in the cake and the double batch of glaze??

Totally worth it!

White Chicken Chili

Today is just the nastiest, cold, rainy day. Chili is one of my favorite rainy day foods. My sister, still home from Peru, has decided against red meat so we made white chicken chili. We made regular chili too but I decided the white chili was something to blog about. I've found that everyone has their own take on this particular chili. Like any chili, it's all about what you like to add to it. It's different but still a great comfort food. It goes quickly so make sure you get a bowl. 

Brown frozen chicken strips in a large, deep skillet over medium heat.

While the chicken is cooking, finely dice some green pepper and onion.

When the chicken is done set it on some paper towel to drain.

Add the onion and green pepper to the skillet.

Throw in some cumin.

Stir it all together and cook until the onion is translucent.

Dice the chicken.

Set aside.

Measure some chicken broth, 2 cups

Add it to the skillet.

Add a can of northern beans to the skillet.

And then another!

Lots of beans!

Put the lid on and let simmer for about 5-10 minutes. 

Then add 1 can of cream of chicken.

Then another!

Stir it all together.

Add the chicken.

Let it cook another 10-15 minutes. 

Just until everything get all nice and hot.

Make yourself a big bowl.

I like a dollop of Daisy and some shredded cheddar cheese in mine.

It is sooo good! If you've never had it, it's definitely worth trying. This is probably the second time I've ever had it and it's something I'm going to start making a lot. 

Aside from the sodium filled condensed soup, it's a rather healthy alternative to traditional chili. If you wanted you could use the low sodium condensed soup and chicken broth. Either way, it's delicious and should be finding its ways to your table soon!  

White Chicken Chili

2 cans white northern beans, don't drain

2 cups low sodium chicken broth

2 cans low sodium cream of chicken soup

1 small onion, finely chopped

1/2 green pepper, finely chopped

1 pound chicken breast, cooked and diced

1/2 tsp cumin

2 tbsp olive oil

Heat olive oil in a large, deep skillet over medium heat. Add the chicken. Cook until browned and cooked through. 

While the chicken is cooking, dice the pepper and onion. 

When the chicken is done set aside on a paper towel to drain. 

Add the onion and pepper to the skillet with the cumin. Cook until the onion is translucent. 

Add the chicken stock and beans and simmer for about 5-10 minutes. 

Stir in the chicken soup and stir to combine. 

Add the chicken and continue cooking until it's simmering.