Easy Gluten Free Peanut Butter Cookies

Want to be someone's reason to smile today?  OF COURSE YOU DO!  If I have a few "kids" setting around the kitchen this time of year I whip up some of these cookies.  They are gluten free, super yummy, easy to make and bring smiles.  "How easy?"

 This easy...

• In a bowl combine 1 cup of peanut butter, 1 cup of sugar and 1 egg. 

• Preheat oven to 350, roll about a teaspoon into a ball & press down with a fork.  

• Bake for 10 minutes.  Do not let them get brown unless you want crunchy cookies.  

After baking for 10 minutes your cookies won't be brown, but take out to cool. 

You will get about 18 soft, yummy peanut butter cookies.  Get the milk!

I hate it when that happens....(sarcasm)

Gluten Free Sweet Potato Cookies with Cream Cheese Icing

These cookies turn out to be more like little cakes because of their moist and flavorful  taste.   I love making them in the fall because of their flavor and how they make my kitchen smell.  (If preferred you can substitute pumpkin in place of the sweet potato in the same measurement)  I have done both and there is not a lot of difference in the consistency.  However, you can argue the difference nutritionally:  but both have good and bad aspects as shown in the chart below taken from prevention.com: 

Truth be told...the sweet potato is just easier to work with and I need all the help I can get!

Here is what you will need:

1 cup of butter softened

2 cups of sugar

2 eggs

2 teaspoons of vanilla

3 cups of boiled and mashed sweet potatoes

2 teaspoons each of baking powder and baking soda

1 teaspoon of salt

1 1/2 teaspoons each of cinnamon and nutmeg and pumpkin spice

4 cups of all purpose gluten free flour 

You are welcome to make your own cream cheese frosting whipping 3 ounces butter, 3 ounces cream cheese (both softened), combined with 2 cups powdered sugar and 1 teaspoon of vanilla.  OR you can buy Betty Crocker pre made.  (The cookies don't care)

                                                                     

                                                      Preheat your oven to 350 degrees

                                             Combine all your dry ingredients and mix well. 

 

                                 Use whatever gluten-free, all purpose flour you like.  I prefer Sans.

Beat your remaining ingredients with a mixer, on low until well combined. 

Start with your eggs, one at a time, then butter and vanilla.

Place about 1 Tablespoon of dough, rolled and pressed downward.  

                     You can place them relatively close together as they do not spread much.

Bake for 7 minutes,  pat down with two or three fingers and bake 7 more minutes.

               Because these cookies have a cake like texture, they will stay "balled" so pressing in the middle of the bake is important for icing them later.

Remove from oven, let cool and ice.  This recipe will make about 80 cookies! 

 

 

 

                          At least one day a year, my neighbors LOVE THIS CHICK!



Gluten Free Taco Seasoning

Well HELLO MY TEN FOLLOWERS!  It has been a while and for that I am very sorry.  (yes, that was sarcasm)  It has been a wonderful summer and a busy August/September.  The oldest moved home from Nashville months ago with all of his stuff, and got his own place only two weeks ago.  The middle, moved into her own place in September while we stored all of her things until then.  She is at TCU, but many of here things are still here.  The youngest left in July lock, stock and barrel for college; so I have an empty nest, sort of.   I feel like I should install one of those rotating doors, because I know one of them, at some point, will come back.  

WITH ALL OF THEIR STUFF. 

In all of the chaos, I found myself going out to eat a lot.   I was "glutened" day after day and have found myself feeling worse and worse.  I must get back on track.  I restocked all of my flours today, mixed up all combinations for recipes and bought spices for my taco seasoning. Now, there is a NEW McCormick® Gluten-Free Taco Seasoning Mix but I prefer making this blend on my own.  (You probably have all the spices you need at hand).  This recipe will make about 24 ounces and fill 1and 1/2 - 16 oz mason jars.  

It is such a beautiful color! 

14 Tablespoons of Chili Powder
4 teaspoons of garlic powder 
4 teaspoons of onion powder 
3- 4 teaspoons of red pepper flakes or more if you like it spicy 
4 teaspoons of oregano 
4 Tablespoons of papricka 
9 Tablespoons of cumin
4 Tablespoons of salt 
4 Tablespoons of ground black pepper 

Mix together and store in a baggie or mason jar with lid closed tightly. After I cook my meat and drain, I sprinkle about 4 Tablespoons of my mix on top along with 1/4 cup of water.  

If you like more spice, add more!  

"See you guys soon!"