Today is National Brownie Day! And I may be making
Brownies later, but I am finishing up these yummy soft cookies I made the other night.
I usually top them with Candy Cane bits, but they have been hard to find this season. I could try to break up some candy Canes, but the last time I did that it was not pretty.
I use chocolate chunks in these cookies, but they would be just as good with chips. The teaspoon of peppermint oil gives it a nice holiday taste. I have made these at other times of the year and left the peppermint out and they are just as good.
One of my goals for this winter is to add more Hygge to my life. To slow down and enjoy the holiday season. To be thankful for my snuggly cats and the warm blankets. To listen to Christmas music and turn the lights on on my tree whenever I am home. Some coffee and the soft cookies were a great Hygge addition to today.
Chocolate Chunk Peppermint Cookies
Chocolate Chunk Peppermint Cookies
1 cup Earth Balance Soy-Free sticks
1 1/2 cups sugar
1 teaspoon vanilla
1 teaspoon peppermint extract
2 cups Namaste Flour
2/3 cup cocoa powder
3/4 teaspoon baking soda
dash of salt
1-2 cups chocolate chunks or chips
optional Candy Cane bits
Preheat oven to 350 degrees
In the bowl of a mixer cream together butter, sugar, eggs, vanilla, and peppermint extract
In a separate bowl combine flour, cocoa, baking soda, and salt
Add dry ingredients slowly to running mixer until combined. The batter will be extremely thick.
Mix in chocolate chunks
Using a medium scoop or a large soup spoon make 2 inch diameter cookie balls and place on silpat lined cookie sheet. I only had room for about 8 cookies per sheet
IF adding candy cane bits sprinkle them over the top. You may need to add some pressure to get them to stick.
Bake for 12 minutes
Cool before moving to a rack to cool all the way. Although we enjoy them hot and melty and often reheat them in the microwave!
Cooking for Thanksgiving is a marathon. It takes preparation, practice and doesn’t end when the guests leave.
After making the following menu gluten-free, dairy-free, soy protein-free, tree nut-free, peanut-free, and nightshade-free (except for the potatoes)…..
2018 Thanksgiving Menu
and running 8 dishwasher loads over the last two days, I am putting some leftovers to good use.
Following my usual
broth recipe, I just use yesterdays Turkey carcass and add the veggies I have on hand.
Turkey-bone broth ingredients
I had some leftover fresh sage and some turmeric (In the container – note to self, take off the cover!) from the last time I made chicken broth.
I currently have two pressure cookers going with broth and will run three batches of water through each. That’s plenty of Turkey broth to get us through a few weeks, hopefully.
8 qt pressure cooker
6 qt pressure cooker
I will also be making
Turkey Dill Salad. Have I mentioned how much dill it uses? A whole cup! I love dill and pomegranates. Who wouldn’t love this leftover salad.
What will you be doing with your leftovers this Thanksgiving?
It is apple season, well apple season is almost over. I love making apple crisp. It is a recipe I think of when I think fall. I love to eat it warm, even though I know that many like it cold.
This is a recipe I made many times before we were gluten-free and changing the recipe may have made it even better. Plus, I get to use my favorite kitchen utensil, the pastry cutter.
Enjoy this lovely fall treat.
Gluten-Free Dairy-free Apple Crisp
6 granny smith apples
1 teaspoon cinnamon
1 cup sugar
1/2 cup Earth Balance Soy-free Butter
1 cup flour
2 teaspoons baking powder
3/4 cup cold water
Preheat oven to 350 degrees
Spray a 8×8 baking dish with coconut oil
Peel and slice apples and place them into the baking dish
Sprinkle the top of the apples with cinnamon
Combine sugar, Earth Balance, flour and baking power in a bowl and mix using a pastry cutter
Spoon mixture onto the top of the apples
Pour cold water over the top of the pastry mixture
Bake for 45 minutes
Apple Crisp by Cygnet Organizing LLC
Lately one of my go to snacks have been these BoBo bars. I like that they are a little bigger than a regular granola bar so they can get me through a morning of meetings.
Today I’m at the monthly NAPO Chicago meeting. As the Director of Membership I enjoy meeting new people and helping celebrate the accomplishments of our chapter members.
I love to garden. For the past few years I have not grown tomatoes. I found it really hard to have a vegetable garden without tomatoes. So this year I planted a few plants and have been giving the tomatoes to friends.
I try to take a turn through the garden multiple times a day and enjoy taking my morning coffee or an afternoon snack out to enjoy while watching the pollinators buzz around.
These little sugar cookies are so wonderful and they are good coated with sparkling sugar or without the crunchy coating. These are definitely one of those “people will never know” food allergy friendly treats.
Gluten-Free Dairy-free Sugar Cookies
Cygnet Organizing LLC Sugar Cookies
2 cups sugar
1/2 cup Earth Balance Soy-free butter
1/2 cup shortening
3 egg yolks
1/2 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon cream of tartar
1 3/4 cups Namaste flour
Sparkling sugar (icing sugar)
Cream together sugar, butter substitute, shortening, egg yolks and vanilla.
Mix in baking soda, cream of tartar, and flout until combined.
Cover dough and refrigerate for at least one hour.
Preheat oven to 300 degrees F.
Using a tablespoon or small scoop make one inch balls out of the chilled dough.
Roll the dough balls in the sugar and place on a cookie sheet.
Bake for 13 minutes.
Cool on the pan and then transfer to cooling rack or plate.
Store in an airtight container.
Enjoy these little crunchy cookies anytime of day! – Susan B.
Today is National Waffle Day!
So of course I made waffles.
I usually use Gluten-free Bisquick but it has potato starch in it and I wanted a waffle tonight.
It has been on my list of 100 goals for a few years, yes years, to perfect making waffles and pancakes from scratch. I seem to fail every time.
Tonight I tried again.
They were ok. Not crispy and definitely not a “I would make those again.”
Back to the drawing board and still on the list of 100.
Happy Waffle Day!
I will not eat the last Madeleines… I will not eat the last Madeleines… I will not eat the last Madeleines…
I made a double batch of
Madeleines they barely lasted 24 hours.
Tomorrow I’m making chocolate chip cookies!
And hopefully ding song ditching some zucchini!