Chocolate Peanut Butter Cookies [Gluten Free]

So it's been 8 months since I have been eating gluten free.  For the most part it's been relatively easy.  When it makes me feel so much better, it's easier to do the right thing and eat well.

But being this far out, I am starting to have some cravings.  Especially as the hubs pulls out freshly baked chocolate peanut butter cookies (just last night--I might add!).  My mouth starts to water and I really want one of those bad boys with a cold glass of milk.

I have so far resisted my cravings but I was on a mission to make a cookie that I could have and one that doesn't require the "gluten free flours" that are very hard to find where I live.  So after 4 batches and lots of input from friends (thanks guys!) I have decided this is the one.  

I love it.  And the best part is that it is super easy and all the ingredients are basics from your kitchen.  Saaweeet!!

 And this cookie is amazing with Reeses Chocolate hearts on the top, mmmm....I think I will go have one right now.

Chocolate Peanut Butter Cookies [Gluten Free]

(click here for printable version)

1 cup brown sugar, packed
1 cup creamy peanut butter
1 tsp vanilla
1 egg
1/4 cup cocoa powder
Mini Reese's Peanut Butter Cups or Hershey Kisses

1. Preheat oven to 375°F.  Line baking pans with parchment paper or silpat liners.  Set aside.

2. In a medium bowl combine brown sugar, peanut butter, vanilla, egg, and cocoa powder using electric handheld mixer.  Mix well.  Roll a heaping tablespoon of dough into a 1½-inch ball and place on your prepared baking sheets. Repeat with the remaining dough, spacing the balls about 2 inches apart and putting 12 on each sheet.

3. Bake for 9 minutes (dough will be soft but remove promptly). Remove from oven, place a peanut butter cup or kiss in the middle of the cookie, pressing it into the cookie. and let cool completely slightly on pan before placing on cooling rack to cool completely. Enjoy!

Flourless Chocolate Cake

A couple days ago I got to attend a local event called "Death by Chocolate" with several wonderful friends.  Doesn't that just sound fabulous? Perfect for this girl, that's for sure.

They have 5 businesses in 5 categories submit a recipe and everyone in attendance gets to sample all the delicious treats and vote on the winner in each category.

We had such a blast trying the different items but after coming home I was craving chocolate cake.  Three of the 5 categories I couldn't eat so I was on a mission to make some that I could eat.

I have always wanted to make a flourless cake because of it's high chocolate content (yeah!) and see if it compared to regular chocolate cake.  Wow!  The texture is slightly different (more dense) but the taste was absolutely fabulous, especially with strawberry ice cream on top.

Totally satisfied my chocolate craving and this is on the menu for Valentine's Day. So yummy.

Flourless Chocolate Cake

(click here for printable version)

4 oz. bittersweet chocolate
1/2 cup butter
3/4 cup granulated sugar
3 eggs
1/2 cup unsweetened cocoa powder
1 tsp vanilla
pinch salt

1. Preheat oven to 375°F. Spray 8-inch cake pan with non-stick cooking spray. Line bottom with parchment paper and spray lightly with non stick spray again. Set aside.

2. In a large microwave safe bowl, melt butter and chocolate together. Do this slowly and stir every 20 seconds until completely melted and smooth. Stir in sugar, eggs, one at a time, and vanilla. Sift cocoa into batter and fold in gently with salt. Pour into prepared pan and bake 20-25 minutes or until set. Cool for 5 minutes, then remove cake from pan and let cool completely on baking rack. Serve with your favorite ice cream or whipped cream. Enjoy!

Source: Lauren's Latest

Creamy Raspberry Jello Salad

How has your holidays been?

We have had a great couple of weeks.  We have had several inches of snow on the ground for a week now (so not normal) and we are loving playing in the snow, mostly because we have had no where that we absolutely have to be.  But, life has go on sometime right?

Today was that day for us.  The kids are back to school, I am back to crossing things off my list, and setting new goals for the new year.

Are you a goal setter?  I have tried to be much better in that area and I think it's been worth it.  I even set some goals for this blog of mine.  And I am happy to report that I met most of them, which makes me excited.  I set some of them really high (like # of followers) and I almost got there.

So thank you to all of you for helping me achieve most of my goals.  I couldn't do it with out each one of you.

Now on to this delectable, creamy bit of deliciousness.  This is my new favorite jello.  I made it for a Christmas dinner for the ladies in my ward (church) and even for our Christmas dinner here at home.  The pears give it a smooth texture plus I think it enhances the flavor of the raspberry and makes one amazing jello dish.

Creamy Raspberry Jello Salad

(click here for printable version)


1 (29 oz) can pears
1 cup pear juice
1 cup hot water
1 (6 oz) box raspberry jello
1 (8 oz) package cream cheese, softened
1 (12 oz) carton cool whip, thawed

1. Drain your can of pears, reserving juice.  Put one cup of the juice in a microwavable bowl, adding the hot water. Microwave 2 minutes or until it starts to boil.

2. Add contents the contents of you box of raspberry jello into the hot water/juice mixture and stir until jello is completely dissolved. Put it in your fridge until it cools a little bit--don't let it cool too much, you don't want it to turn into jello yet.

3. When your jello mixture has cooled, pour the pears into your blender. Add the softened cream cheese and blend until completely smooth. Slowly add jello mixture and blend again.  Pour mixture into  the bowl of your stand mixture, fitted with the whisk attachment. Add cool whip and whip until completely incorporated and fluffy.

4. Pour mixture into a 9x13 baking dish, cover and refrigerate for 3 hours or until set up. Enjoy!

Source: Jamie Cooks It Up

Banana Protein Smoothie

Sometimes we have crazy days.

Especially in the mornings.  Like Tuesdays.

I volunteer at the kid's school in the mornings at 8:30.  So as soon as they are off to school it's a mad dash to clean up breakfast, shower, and get out the door (and of course it would be easier if I got up earlier in the morning so I wouldn't be in a hurry but there is just something about staying up late to watch 4 episodes of "Once Upon A Time"--just discovered it on netflix, awesome!!--that makes me not want to get up in the mornings, hmmm....)

Which means that I need a quick breakfast.  And a filling breakfast.

That's been one of the hardest parts of going gluten free is breakfast.  Pretty much everything has gluten in it that's fast.  And I can only handle eating so many eggs in the morning.  I usually vary between yogurt and granola to cereal.

But now I have something else in my repertoire and it's delicious.  Especially if you are one of those protein smoothie people.  This is a nice change and I loved it.  

Banana Protein Smoothie

(click here for printable version)

2 whole bananas (best with brown flecks on peel)

2 cups ice

1/3 cup greek yogurt

1/2 cup cooked oatmeal

1 tbsp peanut butter (optional)

1/3 cup almonds

1. Pour all ingredients in blender except the ice. Pulse several times, then add ice and blend on high for 30 seconds or until smoothie thickens.  Pour in glasses and enjoy!

Source: Chiquitas Bananas

Homemade Larabars

Did you enter the Shabby Apple giveaway yet?

I am a snacker.  I love to snack.  Because of that, I try really hard (try being the key word here) to eat "healthier" snacks when I snack.  

It all started when my kids were little.  You see they could never last from breakfast to lunch and then from lunch to dinner so we would have snacks.  And of course I couldn't let them snack by themselves so for 12 years now, I am in the habit of snacking.  And I love it.

Especially in the afternoons with a cold diet coke.  Heaven!!  

So in my effort to eat "healthier" snacks I decided to make my own Larabars.  Have you ever heard of them?  They are a protein bar that is gluten free.  Yeah.  They are made with a  base of dates (don't freak out--you can't even taste them) and can be made into many different varieties.  I made two kinds--chocolate of course, because that goes best with the Diet Coke. 

And they turned out absolutely fantastic.  I love them.  Even two of my kids love them.  They are a great filling snack and it's something I can eat.  Awesome.

Homemade Larabars

(click here for printable version)


Chocolate Peanut Butter Version:
2 cups whole, pitted dates (moist ones work best)
1 cup raw or toasted whole shelled almonds
1/2 cup chocolate chips or chopped dark chocolate
1 tbsp natural peanut butter, divided (or more, if necessary)

Coconut Version:
2 cups whole, pitted dates (moist ones work best)
1 cup raw or toasted whole shelled almonds
1/2 cup chocolate chips
1 tbsp nutella
1/2 cup coconut
1 tsp coconut oil

1.  Line two 8-inch x 8-inch straight sided pans with  parchment paper so that the paper hangs over the edges. Set aside.

2.  Fit a food processor with a metal blade. Add the almonds to the processor and pulse until they are uniformly finely chopped (think fresh bread crumb texture.) Add the chocolate chips and pulse again until the chocolate chips are also finely chopped.

3.  Pour the chocolately nuts into a large mixing bowl and set aside. Add the dates to the food processor and process until a paste forms and clumps together in the bowl. Open the food processor and add in 1 tablespoon of the peanut butter and the chocolatey ground nuts. Replace the lid and process until evenly combined. Scrape into the prepared pan.

4.  For coconut version, add almonds  to the processor and pulse until they are uniformly finely chopped.  Add the chocolate chips and pulse again until the chocolate chips are also finely chopped. Pour the chocolately nuts into a large mixing bowl and set aside. Add the dates to the food processor and process until a paste forms and clumps together in the bowl. Open the food processor and add in 1 tablespoon of the nutella, coconut, and coconut oil, and the chocolatey ground nuts. Replace the lid and process until evenly combined. Scrape into the prepared pan.

5.  When all of the ingredients have been thus processed, wet your hands and use them to press the mixture as evenly over the bottom of the pan as possible. Fold the excess parchment over the bars to cover them and use something flat and heavy to press down firmly on the mixture until it is smooth.
Refrigerate for at least 2 hours before moving onto the slicing.

6. To slice, use the excess parchment paper like a sling to transfer the now-firm bars from the pan to a large cutting board.  Cut into desired size and store in the refrigerator in a tightly covered container. An unrefrigerated bar will be good for 48 hours, covered, at room temperature.  Enjoy!

Source: Foodie with Family

Grilled Pineapple Guacamole

Oh my, oh my, oh my!

This baby was absolutely delectable.  We love guacamole at our house and have tried many versions of it, but I think this is our favorite way. EVER.  I thought I had a favorite until now and oh man, what deliciousness.  This one totally beats the other, hands down.

The sweetness of the grilled pineapple with the avocado was a heavenly combo.  Like the angels are singing, the sun breaks through the clouds, and everything is right with the world.

Yep, not kidding, it was that heavenly.  Especially because I got to eat it,  That always makes things better too.  So put this on your menu for your next tailgate party (or if you hate football and never watch it, make it as soon as you can) and your guests and family will love you forever for it.

Grilled Pineapple Guacamole

(click here for printable version)


2-3 slices of cored and peeled fresh pineapple (canned works great too if you don't have fresh)
2 medium ripe avocados
1/2 small yellow onion, finely chopped
1/4 cup cilantro, finely chopped
3 tbsp freshly squeezed lime juice
3/4 tsp kosher salt
1 jalapeño pepper, seeded, and finely minced

1.  Heat a grill to medium-high.  Very lightly oil the grates.  Place the pineapple slices on the preheated grill and cook, turning once, until lightly charred on both sides.  Remove from the heat and let cool to room temperature.  Dice into medium sized chunks.

2.  Split each avocados and scoop the flesh into a medium bowl.  Mash with a fork until mostly smooth.  Stir in the onion, cilantro, lime juice, salt, and jalapeño and continue mashing until it has a fluffy whipped texture.  Taste and adjust seasonings to your preferences.  Stir in the diced pineapple and serve immediately with tortilla chips.  Enjoy!

Source: Annie's Eats

Cauliflower Pizza Crust

Seriously!!??!!

Yep I'm totally serious and it's absolutely fantastic.  

Okay so bear with me.

I first heard of this idea from a friend (thanks Jaclyn!!) and was very intrigued.  And then what do you know, someone has pinned a recipe on Pinterest for the exact same thing.  It must be meant to be.

Now you need to know some thing about cauliflower.  Cauliflower takes on whatever taste you give it.  Many foods are this way.  They are so mild tasting that whatever you combine with it, that is what it is going to taste like.  And as long as you are okay with the texture you should totally be fine.

Now we try a lot of different things at our house.  I am constantly cooking new things so we are quite open to new recipes.  The kids were very leery of this so I did make them their own "normal" pizza but as we sat down to dinner, the hubs took one look at my pizza and asked if he could have a bite.  He said that he liked it way better than even the normal  kind.  And I loved it.  Absolutely loved it.  I immediately called my mom to tell her how fabulous it was and have been telling my friends ever since.

So don't be afraid.  Give it a try and let me know.

Cauliflower Pizza Crust

(click here for printable version)

*Note: this makes a small pizza, about 8 inches across.

1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
Olive oil (optional)
Pizza sauce
Mozzarella cheese, shredded
Other additional toppings of your choice

1. Rice cauliflower using the food processor's shredder blade. Alternatively, you can grate the
cauliflower with a cheese grater, but the food processor will work much better.  Place the riced cauliflower in a microwave safe bowl, add 1/4 cup water, and microwave for 6-8 minutes, stirring half-way through.  Remove and let sit for 5 minutes.

2. To make the pizza, preheat the oven to 450°F. Generously grease a pizza pan or
cookie sheet with olive oil or non-stick cooking spray.  Set aside.

3. In a medium bowl, combine the cauliflower, mozzarella cheese and egg, stir until
well incorporated. Add oregano, garlic, and garlic salt. Transfer to the cookie sheet, and
shape into a 8-inch circle. Brush the crust with olive oil to help it brown in the oven.

4. Baked for 15 minutes, until the crust is browned and cooked through the
middle.  Remove the crust from the oven, add your sauce and toppings. Place under a broiler at high
heat until the cheese is melted and bubbly. (About 3-4 minutes).  Allow the pizza to cool slightly, then cut into small slices and serve.  Enjoy!

Source: A Happy Hippy Mom

Flourless Chocolate Almond Coconut Cookies

 I have heard many things about gluten free foods.  

For example: it's super expensive to buy the mixes and they don't taste very good at all, you need to try recipes many times to get it right, the rice flours taste like sandpaper, once you find a mix that works--stick with it, and the list goes on.

I haven't really experimented a lot yet with gluten free recipes, mostly because I have been trying to eat less carbs along with this gluten free thing (like spaghetti squash instead of gluten free noodles or cauliflower crust pizza --recipe to come soon because it was amazing!).

My mom sent me this link and I was very intrigued.  Nothing weird in it (like xanthum gum), just your normal everyday ingredients.  Now that's my kind of recipe.  And if you like almonds and coconut, you are going to be heaven.  These cookies with a cold glass of milk is to die for.  I could hardly stay out of them--so delicious.

Flourless Chocolate Almond Coconut Cookies

(click here for printable version)


1 cup unsalted slivered or sliced almonds
1 cup sweetened shredded coconut
1/2 cups + 3 tbsp unsweetened cocoa
3 cups powdered sugar
1/2 tsp kosher salt
4 whole egg whites, at room temperature and whisked together
1 tbsp vanilla extract
3/4 cup mini chocolate chips

1. Preheat the oven to 350ºF. Spread almond slivers and shredded coconut evenly on a large rimmed baking pan. Place in the oven and toast for about 7-8 minutes, turning/tossing once halfway through, until golden brown and fragrant. Remove from oven and set aside. Reduce heat to 325ºF.

2. In a large bowl whisk together cocoa, powdered sugar, and salt. Continue whisking while adding egg whites and vanilla extract, mixing until just moistened. Don’t overwhisk or the eggs will stiffen. Stir in almonds, coconut, and chocolate chips.

3. Line 2 large baking sheets with parchment paper or silpat liners (very important--they will stick). Spoon batter by the tablespoon onto the baking sheet. Bake for 14-16 minutes, turning pans and shifting the top to bottom rack halfway through. Cookies are finished when tops are shiny and cracked. Slide the cookies off the pans and allow to cool completely before removing. Enjoy!

Source: Tasty Kitchen

Nutella Peanut Butter Monster Cookies

 I know, I know.  Another Nutella recipe.

But this bad boy is pretty much delicious in anything.  Heavens you don't even need to put it in anything, you could just lick it off the spoon.

After what I have been making this week, I think I should buy stock in Nutella.  Anybody with me on that!!??

I even have my kids addicted to it.  When we run out, they beg until I get more.  Pretty sad but it is super delicious and the favorite at Saturday morning breakfasts.  Kathryn thinks nothing is better than a pancake smeared with Nutella and Peanut Butter and topped with strawberries.  I know, but at least it's only once a week.

This particular cookie was brought to my attention by my new friend, Jill (you better leave a comment for this one :).  And oh my heavens, are they absolutely devilish.  I could not stay out of them.  Thank heavens I took them with me to the family reunion and they polished them off in hours.  They were absolutely amazing.  

So thanks Jill for making me gain like 7 pounds!

(okay that's not really true but I did have to go work out for 5 days in a row so I didn't :)

Nutella Peanut Butter Monster Cookies

(click here for printable version)

1/2 cup butter, softened
3/4 cup creamy peanut butter
1 cup Nutella
1 cup white sugar
3 eggs
1 tsp vanilla
2 tsp baking soda
2 cups old fashioned oatmeal
1 1/2 cups quick oatmeal
1/2 cup flour
1 cup Reeses Pieces
1 cup semi-sweet choclate chips
1 cup peanut butter chips

Note: If you are gluten free, adjust as needed.  I used regular all-purpose flour because I can handle a little bit, but do what you need.

1.  Preheat oven to 350°F.  In bowl of your stand mixer that is fitted with cookie paddles, cream butter, peanut butter, Nutella, and sugar until thoroughly combined.  Add eggs and vanilla and mix well again.  Add baking soda, oatmeals, and flour and mix until well incorporated.  Gently stir in Reeses Pieces, chocolate and peanut butter chips.

2.  Drop by tablespoon full on baking sheets and bake for 10-12 minutes.  Remove from oven and let sit 5 minutes before removing to cooling rack to cool completely.  Enjoy and good luck not eating all of them!

Makes: 4 dozen

Nutella Almond Buddies

 Hopefully your not sick of family pictures yet cause I just want to give a shout out to the hubs.  We celebrate our 13th wedding anniversary today.  Wow...where does time go, not to mention what does it do to our bodies!  Good thing he still loves me, even after a body that has been filled with 4 children and many, many delicious treats.

 Maybe it's all those treats I make.  Especially ones like these.  Oh my!  

There are just certain foods I have a hard time staying away.  The self control is so not there.  Any kind of chex mix is one of these for me.  

Plus since it's one of the desserts I can eat--the justification is going full steam ahead.  And it doesn't help that it's nutella and so much delicious crunchiness.  That's a perfect snack to this lady!

Nutella Almond Muddy Buddies

(click here for printable version)


9 cups Rice Chex
1 cup almonds, whole, unsalted
1 cup semisweet (or dark chocolate) chocolate chips
1/2 cup plus 2 tbsp Nutella
1/4 cup butter
1 1/2 cups powdered sugar

1.  Measure out the cereal and almonds into a large bowl and set aside.

2.  Pour the powdered sugar in a large ziptop bag and set aside.


3.  Over low (and I mean LOW) heat in a medium saucepan, melt the chocolate chips, the butter, and the nutella together until smooth (if it begins to seize, pull it off the heat immediately and go ahead to the next step even if not completely smooth-- it will still turn out ok).

4.  Pour the chocolate over the cereal and gently stir to coat with a rubber spatula (if chocolate has seized a little, just continue, the powdered sugar will fix everything). This takes a few minutes.  Be patient and keep gently stirring.

5.  Place the coated cereal in the ziptop bag. Seal well and shake to coat with the sugar.  Serve it how you like it, chilled or warm and melty (my favorite!).  Enjoy.


Source: Something Swanky

Muddy Buddies

  This is one of my kids favorite snacks (okay mine too if I have to admit it) and it is so fast and easy.

9 c. Rice Chex cereal

1 c. semi-sweet chocolate chips

1/2 c. peanut butter

1/4 c. butter

1 t. vanilla

1 1/2 c. powdered sugar.

*  Put cereal in a large bowl.  In a medium, microwaveable bowl melt chocolate chips, peanut butter and butter until smooth, about 1 1/2  minutes, stirring every 30 seconds.  Add vanilla and mix well.  Pour over cereal and stir until well coated.  Add powdered sugar and stir again until well coated.  Eat and enjoy!