I’m baaaaaack!

Yes, I’m back…..I didn’t quit, I wasn’t MIA, I didn’t throw my laptop out the window and I most certainly did not lose my passion for following in Oma’s footsteps to bake my way into everyone’s hearts……I simply took a little break from sharing all the deliciousness with the world (well, at least with social media!).  I was still busy baking away, sharing the goodies with friends and family and definitely enjoying EVERY SINGLE MINUTE of it!  Summers are busy for most people, vacations, kidlets out of school, barbecues, picnics, beaches….the list goes on.  I did partake in most of these, however, I’m a bit of a sports nut, especially in the summer when I can A) be outside doing as much as I can that is sports related or physically active and B) dust off my cleats and glove and get back on the diamond!  So that was basically what took up most of my free time over the past several months, hence the hiatus from blogging!

ballOk, sooooo I thought I’d come back with one of the most popular and tastiest cookies I’ve ever made (aside from my mom’s recipe, which came from my Oma).  They are not only incredibly simple, but they are gluten free and healthy – yes, healthy (unless you eat the entire batch in one sitting!)  The amazing chef responsible for this recipe is Vanille Verte’s Nathalie.  I’ve made many recipes from her site and every single one has been outstanding.  But these……these literally make your taste buds dance on your tongue!   Salted Peanut Butter Chocolate Chip Cookies.  Go ahead, say it out loud “Salted Peanut Butter Chocolate Chip Cookies”  Just saying it makes your mouth water and now you want to try one, don’t you?

                             salted-pb-choc-chip-cookies-013     salted-pb-choc-chip-cookies-014

Well there are only 6 ingredients in these and they literally take 20 minutes to make, so get to it.  One egg, peanut butter, coconut palm sugar, vanilla, chocolate chips and sea salt.  Seriously, that’s it!  Easy Peasy and did I mention Gluten Free??  The only tricky part (and it’s not even really all that hard) is that you cannot overcook these otherwise they will be really dry!

salted-pb-choc-chip-cookies-020Because these do not have any flour in them, the bottoms may burn a bit if they’re directly on the baking sheet, so be sure to line your baking sheet with parchment paper.  They don’t spread out too much, and when you scoop them out, they should be kept round-ish, so they will bake evenly AND that also makes it way easier just to pop them in your mouth in one bite   You will not be disappointed with these chunks of heaven.

salted-pb-choc-chip-cookies-024

 

Kid Approved

With all the baking I do, most of the recipes are full on desserts, meaning they’re made with things like flour, butter, eggs, milk, a lot of the traditional ingredients you’d use when you think of desserts.  So when my beautiful and dear friend, Victoria, asked me if I could write a blog with some gluten free and vegan recipes, I happily went through my recipe books in search of a few good ones.

So, yes, most kids love ooey, gooey, sugary cookies and cupcakes, but in all honesty, how many do you know that would actually eat not just a ‘protein energy ball’, but a gluten free and healthy one?  HA!  Well, I found a crazy delicious recipe on thewhoot.com that is all of the above AND it’s kid approved!  These cutie patooties are Ryland and Jaks, 2 of the 4 sweet little munchkins that I have the pleasure of spending my days with and they are, without a doubt, typical kids that love their cookies!  So, I was very happy when they both devoured a couple of these little morsels!

                                  Ryland approved    Jaks approved

These seriously take about 5 minutes to toss these 8 simple, healthy ingredients together in a bowl – 1 cup oats, 2/3 cup coconut, 1 tbsp chia seeds, 1/2 cup ground flaxseed, 1/3 cup honey (or maple syrup), 1/2 cup cacao nibs, 1/2 cup peanut butter and 1 tsp vanilla. Chill in the fridge for about a 1/2 hour, roll into balls and voila…..you have a tasty treat!  Just keep in mind – with the flaxseed and chia seeds in them, if you eat more than a few of them in one day, they will certainly give your digestion a big boost!!

                                  Ingredients Mixed    Protein Balls

As I’ve done a 30 day healthy detox program with my USANA business a few times, there are a lot of gluten free and vegan recipes, but most are meals, not desserts.  However, one of the desserts in the program, which is both gluten free and vegan, is so delicious, that the pan of them literally does not last more than a couple days any time I’ve made them.  The No Bake Protein Bars recipe was created by Gorete Almeida, who is one of the brilliant nutritionists that helped create the program and some of the recipes.

                                   Ready for the freezer   Plated

Typically, dessert recipes that are gluten free and/or vegan have ingredients that some people really don’t care for too much (like tofu) or that you may need to do a little hunting around for, such as amaranth, buckwheat or coconut flour or even flaxseed meal.  Luckily, these sensational squares are made with simple ingredients and most are probably in your pantry or cupboards right now!  Coconut, oats, cinnamon, vanilla, maple syrup, natural peanut butter……and they’re all healthy too!  And on a side note – these are out-of-this-world delish when you store them in the freezer!

OMG Shortbread

Who doesn’t love shortbread?  When it’s baked just the perfect amount of time so the bottom is light golden, it crumbles just a little when you break off a tiny piece and that piece melts in your mouth with a buttery smoothness……..Mmmmmm, YUM! It’s like a party in your mouth! 

As I mentioned before, I do have my own super dee-lish recipe for shortbread, but a wonderful lady, Auntie Bernie, posted this recipe on her Facebook profile, so of course I just had to try it.  Looking at the it, it seemed like a pretty straight forward shortbread recipe, just with the exception of some yummy peanut butter added to it. I threw it all in the bowl, mixed it up, rolled & wrapped it to be refrigerated and waited (this was the hard part LOL).  Once it was chilled, I cut some nice, big, fat slices, because really…..who’s craving is going to be fully satisfied by a thin, puny little piece?  It did crumble a bit when I cut them (as the recipe said it would), but it was easy to shape them back together, plus it created a bit of cookie dough chunks for me to taste test.

PB Choc Chip Shortbread mixPB Choc Chip Shortbread logPB Choc Chip Shortbread log cut 2

 

 

 

 

In to the oven they went……..tick tock, tick tock…….the 12 minute baking time seemed like an eternity!  Especially since the irresistible smell of fresh cookies was not just filling the kitchen, but drifting throughout the whole house!  Finally, they were done and when I opened the oven door, heads turned.  An even stronger yummy cookie aroma filled everyone’s noses and I was pretty sure they’d suffer through a bit of a burnt tongue just to get a bite as soon as possible!

PB Choc Chip Shortbread baked

PB Choc Chip Shortbread stacked 3Peanut Butter Chocolate Chip Shortbread Cookies from The View from Great Island website – and yes “OMG” were the words that escaped from the lips of a couple people.  There was also “Are you kidding me?”, “These are ridiculous” & a muffled approval that I couldn’t fully understand because she had just sunk her teeth in to this heavenly indulgence!  Now, I’m not going to admit that these are better than mine, they’re just……a different recipe with a few different ingredients and I can guarantee that they will be made again

  • 1/2 cup butter, room temperature
  • 1/3 cup peanut butter
  • 1/2 tsp vanilla
  • 1 1/4 cup all purpose flour
  • 1/4 cup icing sugar
  • 1/2 tsp salt
  • 3/4 chocolate chips

Cream butter & peanut butter with a hand mixer, beat in vanilla.  In a separate bowl, whisk all dry ingredients together and add to the butter mixture until the dough is no longer crumbly.  Stir in the chips and turn the dough out onto a piece of wax paper. Gently form the dough into a log. Roll it up in the paper, smoothing it out as you go. Twist the ends securely and refrigerate for at least 2 hours.  Take the log out, unwrap it and slice into 1/3 inch slices with a sharp knife.  If it crumbles a bit, just smooth it back together.  Bake on parchment paper for 12-14 minutes at 350F.  Let them cool on the pan for about 5 minutes before transferring to the cooling rack.  ENJOY!!