This blog has been silent for too long and I apologize to anyone that may still be out there :)
A little over 2.5 years ago we added a third kid to our house and I think I lost my mind. It has been crazy juggling three kids, still is at times, but it is getting easier. I've been falling back on easy recipes and have done very little experimenting with food so that has added to my silence.
After my pregnancy my body decided to get a bit out of whack and I finally pursued trying to figure out what was going on within the past few months. After doing an IgG food intolerance test I found out my body can not handle egg protein. I am also supposed to avoid cane sugar and fruit within 8 hours of each other. Let's just say I took the no-egg very hard and have found the fruit and sugar combo to be difficult to avoid. I have cut the eggs out completely and recently started a paleo diet to help with weight loss so at this moment I'm not eating any sugar including fruit. I feel great so this is something I want to pursue and it means I'll have some recipe testing and adapting to work on which will hopefully lead to more posts.
Friday, July 24, 2015
I have been meaning to post this recipe for quite some time now and since I've thought about it several times I thought I had already taken care of it. Apparently not because when I tried to find the recipe on my blog rather than in my cookbook it wasn't here! My apologies for not sharing this sooner.
I think these are one of Hubby's favorite cookies because he likes to eat them. I like to eat all cookies so I guess that means all are my favorite. They are bound to be good because when I took them to a neighborhood BBQ they were all gobbled up. Ha! People DO like gluten free dairy free food!
Peanut Butter Cookies - Gluten and Dairy FreeAdapted from Better Homes & Gardens New Cook Book
1/2 C Earth Balance or butter if you can have it
1/2 C Peanut butter
1/2 C sugar
1/2 C brown sugar
1/2 t baking soda
1/2 t baking powder
1/2 t vanilla
1 1/4 C GF flour mix
1/2 t xanthan gum
sugar for rolling (about 1/2 C)
Preheat oven to 375 F.
In a mixer blend the butter and peanut butter until a bit fluffy. Add the sugar, brown sugar, baking soda, and baking powder until combined. Add the egg and vanilla combining well then add the flour and xanthan gum.
If the dough is hard to handle you can chill it in the refrigerator for an hour but I don't usually need to do that.
Roll the dough into a 1" ball then roll in the sugar to coat it and place on a cookie sheet about 2 inches apart. If you want a thicker cookie leave as is (this is my personal favorite) or you can flatten the dough with a fork making a criss-cross pattern. Bake for about 8 minutes and allow them to sit for a minute before transferring to a cooling rack.