I actually somewhat cooked last night for the first time in forever because grief makes you somewhat non-functional. Which is why the tradition of bringing food to those who have had a tragic loss is such a great one. Also, food is awesome, as I discovered yet again when my amazing friends and community mitzvah meal’d, sent loads of See’s candies, and even had a chef prepare amazing gluten-free gourmet meals. Yes, I am #blessed to have people in my life who are ready and willing to take care of gluten-free me and my people in my hungry household.
Tag Archives: gluten free cookies
Do you know what’s super fun? Having a house load of guests that you love. Lots of eating, laughing and of course, karaoke. But you know what’s not awesome? When you’re gluten-free and you’re secretly worried about what everyone will think since you’re serving gluten-free bread and stuffs.
Luckily, I have amazoids friends and family and even more luckily I’m super into saving my intestines so I won’t be serving up any gluten in my kitchen. (Bringing it in, and keeping it segregated is kind of okay, I just won’t be the one slicing up those bagels.) Still, as the only person who has to eat gluten-free, I want to make damn sure everyone is too busy stuffing their faces to notice what may or may not be in their breakfast. Also, I try to get everyone liquored up so aren’t as concerned about the food. That’s a pro tip, and you are welcome.
So here’s what I whipped up with visitors in town. Easy, breezy, yummy in all the gluten-y tummies. Continue reading →
Why do I do this to myself? I believe I’ve made it clear that camping and I are not the best terms. In fact, I’m pretty sure I have uttered the words, “Like hell,” when asked if I would ever sleep in a tent outdoors ever again. This camping trip, however, does not involve tents, nor sleeping on the ground. Also, it seems I will be surrounded by food writers. Which as we know, are the best kind of writers. BECAUSE THEY FEED YOU.
Yep, I’m headed to the super rad food writing conference, Camp Blogaway this weekend to hang out in the hot tub with my fellow food writers. (It’s not really camping if there’s a hot tub, right?) And while I am very excited, of course I’m a little nervous as well. I mean, most of all I’m afraid of not having dessert, which is why it’s almost midnight and I’m up finishing off a mega batch of gluten-free Monster Cookies.
I’m all set, guys. Of course I can live on gluten-free Monster Cookies all weekend, I mean, duh. But there are a few things I’m still a bit scared of up there in the mountains and cabins. Shall I do a countdown? Oh, I think I shall.
Purim is such a weird holiday. I had heard of it randomly, but the first time I learned what it was actually about was when we moved to LA and my daughter’s pre-school was celebrating. I always knew it was considered a “kid’s holiday” but wow, the story behind Purim—so not kid-friendly.
You take a story of deception, planned genocide and murder and turn it into a kid’s holiday (oh, and also one where adults get loaded). Ummm, OK. But hey, cookies! And clearly I don’t get it because, as my daughter said when we were making the delicious cookie treat that accompanies Purim, “You’re not the Jew here. I am.”
No pressure to convert there, amiright? But let me show you the difference between MY gluten-free hamantaschen and hers (aka, the girl in Jewish Day School). Mine:
Which she did. Because, you know, it tastes exactly the same. The look, however, is supposed to resemble Haman’s (Boo!!!) hat. The evil advisor who tried to kill off all of the Jews. Again, we’re making a COOKIE that looks like this evil guy’s HAT. Not sure how that happened to become a tradition, but it sure is yummy.
The best guide in folding up the hamantaschen can be found on another I-married-into-this gal’s website, The Shiksa in the Kitchen. She made a first-timer’s try very, very easy. (Do not ignore her advice to have everything prepared and to work quickly, the dough will get too sticky fast.) And the actual cookie is a sugar cookie, so I’ve got this. I also decided to fancy up our hamantaschen by using a chocolate almond filling and a pomegranate jelly (thanks to my G-Free Foodie Box!). See here –
Regardless, making gluten-free hamantaschen is super easy (unless you’re an 8-year-old girl, apparently) if you follow The Shiksa’s instructions and my recipe below substituting ATK gluten-free flour. I also decided to go dairy-free because when you’re working with gluten-free dough, the butter just makes it less workable. So bonus!
One note, check the cookies after 18 minutes if you’re using the dairy-free recipe, these babies cook fast!
First of all I’m going to admit that I had no idea tiramisu was a no-cook dessert. Secondly, rum? Really, I enjoyed this delight for years before being gluten-free and I had NO IDEA WHAT I WAS EATING. (Admittedly, that wasn’t the only thing I ever ate that could be described the same way.) The other thing I learned during my schooling about this Italian dessert was that Schar offered gluten-free ladyfingers! So I went for it. It was goooood, you guys. Just like I remembered it. Creamy, dreamy, coffee-y and lightly chocolate-y.
I used the recipe on the package, as otherwise I would have had to have come home with more than one package because most tiramisu recipes are about twice as large. So if you’ve got a fab dinner party with lots of gluten-free boozy guests, double this recipe and go to town! It has also occurred to me that there’s probably no other use for ladyfingers besides tiramisu. Is that right?
Since this is a no-cook, please buy great quality eggs so no one gets the salmonella. What with your propensity for diarrhea, you do NOT want salmonella on top of it all.
On that note –
You guys, there is SO much amazing gluten-free stuff going on at the store. Sure we can all paleo it up and eat all whole, but sometimes we need a bar, a cookie we didn’t make ourselves, and, of course, jerky. Or all of the above at once.
The nice people at Liz Lovely contacted me awhile ago about trying their delicious cookies. Between travel, and general insanity, I wound up eating all the cookies and not doing what I wanted to do, which was make a gluten-free peanut butter chocolate ice cream sandwich. I also just saw this ice cream sandwich trick, and was excited to get it all going. Luckily I discovered Mrs. Winston’s sells Liz Lovely cookies so I picked up my fave—the previously mentioned peanut butter and chocolate—and got excited again. Then I dropped the cookies. Broke the cookies. I decided that rather than wait another six months to remember to buy a cookie, get a pint of vanilla ice cream, and do this thing, I plopped the ice cream in a bowl and sprinkled broken cookies over the top. Not as amazing looking, but just as unbelievably good. So, yeah, Liz Lovely makes some good gluten-free cookies, you guys. Soft, in many flavors, and delicious with ice cream.
Oh, yum. We demolished these bags of Brazi Bites in our house. The jalapeno was the fave, with bacon being a close second. My favorite thing to do with these gluten-free lumps of joy is to serve alongside a gluten-free sweet potato gnocchi, as seen above. Honestly, these Brazilian style of bread balls make every single family member drool. We’ll be adding these to our table on the regular.
First of all, this joint in Vermont has Bacon Thursday. So I was already won over before they shipped me two delicious flavors of gluten-free granola. As someone who loves granola that’s simple, not too much fruit-ness, I LOVE their nut-filled maple version. The chocolate is a super treat when you’re all, “Give me the chocolate!!!!” Which is often.
Did you know that every minute 1 in 50 people are eating a bar? Okay that’s not true. But I heard some number like that and now I can’t find the info to back up the claim. So my point is, a lot of people are eating bars. And there are a lot of crappy bars out there. Skout is NOT one of those bars. In fact, I just had one for breakfast (for the second time) and I’m feeling pretty good considering the Skouts are certified organic, gluten-free (duh-course), vegan and no-GMO. Also, they’re from Portland, so awesome. I’m favoring the Chocolate-Peanut butter trail bar at the moment. Can you see a food theme in my life? Mmmmm, peanut butter.
I like to pimp my brownie mix, so I turned this Glutino box into my German Cream Cheese version. Uhhh, yum. I also brought it to a volunteer event and they were gone within seconds. So it’s one of those things you can bring anywhere and no one will know if it’s gluten-free or not. SCORE.
Wow, that’s a lot of yumness with zero to small amounts of work on my part. Happy gf eating!
Damn. Udi’s sent me these soft & chewy ginger cookies and I was all, “You know what would go great with this? Something creamy and pumpkiny in the middle.” Then I did it. Because it is not yet time to say goodbye to pumpkin treats, and I’ve got all this puree up in here to use, abuse, and suck down my pumpkin hole.
Because gluten-free pumpkin muffins, pumpkin spice lattes, pumpkin maple bread pudding and pumpkin cheesecake is simply not enough. It’s not! I also seem to be compelled to do this all in the span of 2 1/2 months, for some crazy reason (marketing, cough, marketing) so here comes another winner, winner, pumpkin dinner recipe. Luckily, this one is the easiest of the bunch and if you’ve got these cookies laying around you’re more than halfway there.
Gluten-Free Pumpkin Cream Cheese Ginger Whoopie Pies
Prep time: 7 minutes
Udi’s Soft & Chewy Ginger Cookies
4 oz. cream cheese, softened
3 Tablespoons pumpkin puree
1/4 cup powdered sugar, sifted
1. Beat cream cheese, pumpkin puree and powdered sugar until smooth.
2. Using a spatula, small knife, or whatever floats your icing boat, spread approximately 2 Tablespoons of mixture on the flat side of the Udi’s cookie. Sandwich another on top, and go to town.
Makes: 8 cookie sandwiches