Culinary Inspiration

Posted in Baking

Sometimes I need a little creative inspiration so I turn to other blogs for ideas.  I thought you might enjoy some recipes I’ve found recently that are/look yummy and of course can be made gluten free.

Pulled Chicken Barbecue (Eat, Live, Run)

Summer Corn Salad (101 Cookbooks)

Feta Cheese & Roasted Red Pepper Dip (6 in the Morningside)

BLT Corn Salad Wraps (Joy the Baker)

Sweet Potato & Black Bean Enchiladas (Gluten Free Goddess)

Spiced Tomato Gratin (101 Cookbooks) *I think I would add fresh parmesan to this one

Thick, Chewy Granola Bars (Smitten Kitchen) *Just make sure you use certified gluten-free oats.

Almond Butter Cookies with Chocolate (Gluten Free Girl)

What are you excited about cooking this summer?  What are some of your favorite “go-to” blogs for recipe ideas?

Making Pumpkin Bread with Pamela’s

Posted in Baking

I heart Pamela’s Baking & Pancake Mix.  If you are new to the gluten-free world, Pamela’s is a must-purchase for you.  This is an easy go-to mix for making pancakes, waffles, chocolate chip cookies, and other yummy treats.  The folks at Pamela’s have a great recipe and you can add minimal ingredients to their base mix in order to make a delicious baked good.

David’s Saturday morning specialty: Pamela’s Pancakes

While I love experimenting with my own flour combinations when baking gluten-free, sometimes you just need something quick and easy.  Pamela’s is just that…oh, and it tastes yummy too.  Even my brother, who is the biggest gluten-eater I know, loves homemade chocolate chip cookies with Pamela’s.

Another thing I heart is baking with pumpkin.  Pumpkin muffins, pumpkin cookies, and pumpkin bread are all at the top of my list of favorite sweets, especially as we enter the cool weather months.  I find that baking with pumpkin adds moistness (for a lack of a better word) and sponginess to gluten-free treats.  Last week, I wanted to make a quick and easy pumpkin bread and I found this recipe on Pamela’s website.  Perfect!  I didn’t even make the Crumble Nut Topping and it was delicious.  I also like making this pumpkin bread with chocolate chips, if I really want to please my sweet tooth.  Since I was serving the pumpkin bread with soup, I went the more savory route and omitted the chocolate chips.

Pumpkin Bread with Crumble Nut Topping

4 tablespoons butter, melted
1/2 cup sugar
2 large eggs
1 cup of canned pumpkin
1-1/3 cups Pamela’s Baking & Pancake Mix
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves

¾ cup semi-sweet chocolate chips (optional)

Topping: (optional)
2 tablespoons butter, melted
1/3 cup packed brown sugar
1/2 cup of nuts (sliced almonds, walnuts, pecans)

Beat together butter, sugar, egg, and pumpkin. Add remaining bread ingredients and mix together. Gently mix in chocolate chips.  Pour into a greased loaf pan (8 x 4). Mix nut topping ingredients and smooth evenly over batter to the edges. Bake in a preheated 350° oven for 50 to 60 minutes, or when toothpick inserted comes out almost clean.


Peanut Butter Chocolate Chunk Brownies

Posted in Baking

Have I mentioned before that I love peanut butter?  Well, I do.   The other day I was craving the combination of peanut butter and chocolate (again!) so I decided to make peanut butter brownies.  I used a recipe from Epicurious as my guide for this experiment, and I must say this dessert turned out very yummy.  These brownies had the perfect balance of peanut butter and chocolate goodness.  The peanut butter was not overpowering.  The brownies sank a little in the middle after I took them out of the oven, but I only used ¼ teaspoon of xanthan gum when I made them.  In the recipe below I’ve changed that amount to ½ teaspoon.  This extra xanthan gum should deal with some of the sinking problem.


I love using chopped semisweet chocolate in this recipe.  If you don’t have any nice semisweet chocolate, chocolate chips could also work.  These brownies look more like blondies, because of their tan color, and not brownies, but you can definitely taste the chocolate.

Peanut Butter & Chocolate Chunk Brownies (Adapted from Epicurious)

  • 6 tablespoons (3/4 stick) unsalted butter, room temperature
  • 1/2 cup creamy JIF peanute butter
  • 1 1/4 cups (packed) light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ¼ cup almond flour
  • ¼ rice flour white
  • ¼ cup tapioca
  • ½ teaspoon xanthan gum
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped

Preheat oven to 350°F. Butter and flour (I used rice flour) an 8-inch square baking pan.  In a medium bowl, mix flours, xanthan gum, baking powder and salt.  Set aside.  In a large bowl, beat butter with a mixer until smooth. Add peanut butter to butter; beat until well blended.  Scrape down sides of the bowl occasionally. Beat in brown sugar. Add eggs 1 at a time, beating well after each egg is added. Beat in vanilla. Add flour mixture to peanut butter mixture; beat until blended. Stir in chocolate.



Transfer batter to pan. Using spatula, smooth top. Bake until toothpick inserted 2 inches from edge of pan comes out with moist crumbs attached, about 33-35 minutes.


Transfer pan to rack and cool completely.  Cut brownies into squares and serve.


Of course they’re even better with ice cream.  Why is peanut butter so good?

Simple Peanut Butter Cookies

Posted in Baking

Peanut butter might be one of my favorite foods.  Anyone who knows me, knows that I eat it all the time.  It’s a great snack and goes well with many different foods: honey, jelly and of course, chocolate!

I love this cookie recipe, not only because it includes my favorite ingredient, but because it doesn’t require a mixer or fancy flour.  This recipe only requires four ingredients, and they’re all items that you might have in your pantry without having to make a trip to the store.  This recipe  makes at least 2 dozen cookies and are a huge hit with both gluten-free and non gluten-free eaters.  Perfect to take to a holiday event.  My friend, Ellie, always made these when I would come over to her house so they remind me of her!

Peanut Butter Chocolate Chip Cookies


  • 1 cup peanut butter
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1 egg & 1 egg white
  • ½ cup (or more) chocolate chips

Preheat oven to 350.  Mix peanut butter, sugar, baking soda and eggs until thoroughly combined.  Stir in chocolate chips.  Refrigerate cookie dough for 12 minutes.  Scoop chilled cookie dough into small balls and place on a greased baking sheet, 2 inches apart.  Bake at 350 for 10-12 minutes, or until top begins to brown.  (They may seem a little soft but will harden once they cool.)

Peanut Butter Cookies with Hershey’s Kisses

There are a few versions of this recipe.  One that my students loved used Hershey’s Kisses instead of chocolate chips.  Just make the batter and roll each dough ball in sugar.  Squish down balls with a fork.  Bake at 350 for 10 minutes.  Remove from oven and put a Hershey’s Kiss on top of each cookie.  Put in the oven for another 10 seconds.  Let cool.  (When making this recipe, sometimes I use a 1 teaspoon of baking powder in the mix.)  You can also make this recipe without Hershey’s Kisses and just have a peanut butter cookie.

Peanut Butter Cookies with Bacon

I also found another twist on this recipe by Joy the Baker.  This one calls for cooked, diced, bacon.  Sounds a little weird when you first hear about it, but these two foods are a great combination.  My grandmother introduced me to this flavor combination as a child.  She microwaves Ritz crackers, peanut butter and bacon and it makes a great appetizer.  I’m thinking about trying it with Glutino crackers because it was such a part of my childhood and a great snack!  Seriously, try it.

Check out Joy the Baker’s post for peanut butter bacon cookies.  It’s almost exactly the same as the previous recipes except with bacon instead of chocolate.