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.
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.
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.
A friend gave me a Black Current bush two years ago. Last year it only had a few berries but this year it has enough to do something. So today I am trying my hand at gluten-free scones! Wish me luck.
We had a really cold January and we had been traveling, so it was nice to come home and make a nice pot of soup and some corn bread. When traveling with food allergies sometimes you end up eating the same thing over and over.
I like to make this soup when I make Chili for the nightshade eaters. I’m not sure if it’s the color of the soup or the fact that there is beans in it that remind me of Chili. It could be the fact that it tastes better with corn bread. If you have not had chili with corn bread it is the best!
This soup reheats well and I love to add tons of cilantro, avocado and lime on top. Enjoy!
You know the sadness that takes over you in the line at Starbucks as you look at all the pastries in the case knowing you can’t eat any of it…. That feeling must be why I’m always trying recipes for things I see in that case at Starbucks. Or in this case those little bags by the register at Starbucks.
I have to admit I was intimidated by this recipe. The resting and refrigerating make me think this recipe is too fussy to make, but it is pretty easy.
I do find it is best to let the eggs come to room temperature. And I melt the Earth Balance in the microwave and let it sit until it is room temp.
The batter is really thick. But there are so few ingredients I like to hand stir this recipe instead of use my mixer.
I use a small disher to fill the molds, and usually have enough to make two pans worth.
I hope these will make it easier to stand in line at Starbucks. Enjoy! -SB
Cygnet Organizing 