gluten free cooking

One of the reasons I quit blogging is that I found I have a gluten sensitivity that causes some pretty severe inflammation.  It's not always a great experience to cook gluten free.  Lately more flour substitutes and recipes have inspired me to begin up again.

On another note, my mother was diagnosed with Alzheimer's disease.  She has gone down hill fast and it's terrifying to watch...especially knowing there is a decent chance that I may end up with the same fate.   Every day that I have a brain fart freaks me out...

Back in the saddle again...

I realize it's been almost 2 years since I've posted anything.  I went back to my old job where the hours and duties are a little more intense.  I pretty much haven't been cooking at all and I do miss it.  I am pondering making some cookies for a Halloween work thing.  I'm not a big fan of Halloween because it's gotten so commercial and a little bit too scary.

Anyway, I think I'll try this recipe once again even though it makes a ton of cookies.  Maybe I'll make a few Christmas ones for decorating later.

NO FAIL SUGAR COOKIES

This recipe is GREAT when using complex cookie cutters.  The dough holds its' shape and won't spread during baking.
Make sure you let your oven preheat for at least 1/2 hour before baking these or any other cookies.

6 cups flour 
3 tsp. baking powder 
2 cups butter 
2 cups sugar 
2 eggs 
2 tsp. vanilla extract or desired flavoring (I like almond myself)
1 tsp. salt

Cream butter and sugar until light and fluffy.  Add eggs and vanilla.  Mix well. Mix dry ingredients and add a little
at a time to butter mixture.  Mix until flour is completely incorporated and the dough comes together.

Chill for 1 to 2 hours (or see Hint below) 
Roll to desired thickness and cut into desired shapes.  Bake on ungreased baking sheet at 350
degrees for 8 to 10 minutes or until just beginning to turn brown around the edges.  This recipe
can make up to 5-dozen 3” cookies. 

HINT: Rolling Out Dough Without the Mess -- Rather than wait for your cookie dough to
chill, take the freshly made dough and place a glob between two sheets of parchment paper.
Roll it out to the desired thickness then place the dough and paper on a cookie sheet and pop it into the refrigerator.
Continue rolling out your dough between sheets of paper until you have used it all.  By the time you are finished, the
first batch will be completely chilled and ready to cut.  Reroll leftover dough and repeat the process!  An added bonus
is that you are not adding any additional flour to your cookies.

No Bake Energy Bites

No Bake Energy Bites

These delicious little no bake energy bites are the perfect healthy snack!

Prep: 10 mins Total: 10 mins

Ingredients:

• 1 cup (dry) oatmeal (I used old-fashioned oats)
• 2/3 cup toasted coconut flakes
• 1/2 cup peanut butter
• 1/2 cup ground flax seed
• 1/2 cup chocolate chips or cacao nibs (optional)
• 1/3 cup honey or agave nectar
• 1 tablespoon chia seeds (optional)
• 1 teaspoon vanilla extract

Directions:

1. Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and let chill in the refrigerator for half an hour.
2. Once chilled, roll into balls of whatever size you would like. (Mine were about 1" in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.
3. Makes about 20-25 balls.

it's been a while

I'm a little behind on Thanksgiving shopping.  It was time to get my list in order before heading to the store so I checked my blog for recipes.  I was a little surprised to find I haven't posted in almost a year.  I shouldn't be surprised because I haven't been doing much cooking other than throwing together meals.  I changed jobs last summer and I'm still getting use to the new schedule.

Here is the plan for Thanksgiving...the same old favorites...

THANKSGIVING DINNER

Corn

Black Olives

Mashed Potatoes & Gravy

Sweet Potato Cress

Cornbread stuffing

Fresh Cranberry Sauce

Green Bean Casserole

Wild Turkey

Pumpkin Pie

I cut the pecan pie last year because it seemed that I was the only one eating it.

Off to the store....braving Costco on a Sunday before Thanksgiving...a little insane but that's what I get for procrastinating.

Costco, how do I ❤️ thee?

My husband and I have a running joke that costco consults our receipts, finds our favorite products and then decides to stop carrying them.  In the last 6 months I've seriously considered canceling my membership, but then I find something new that I love and can only be found at costco.  

After some comment cards submitted they finally got back the Food Should Taste Good Sea Salt Brown Rice Crackers.  

This week's discovery?  

SKOTIDAKIS Greek Yogurt Dip Jalapeño 

I'm addicted!