Good thing I'm a runner

With all the baking (and eating) I've done over the past week I need a way to burn all the calories. Since starting on a gluten free diet the beginning of the month I've gone a little crazy searching for recipes and have tried many of them. Some successful and others not so much. I had to add the pictures since I often choose recipes based on look, sorry mine aren't so pretty.

My favorite: Gluten Free Peanut Butter Cookies
1 large egg
3/4 cup brown sugar
1 teaspoon baking soda
1 cup peanut butter (I used half creamy and half crunchy)
1 teaspoon gluten-free vanilla extract
1/2 cup peanuts
Preheat oven to 350°F and line a baking sheet with parchment paper.
Beat together egg, sugar, baking soda and vanilla in a standing mixer with the paddle attachment or with a hand-held mixer. Beat in the peanut butter. Stir in peanuts.
Drop dough by teaspoonfuls onto prepared baking sheet, pressing lightly with the back of a fork. Bake for 10 minutes, until lightly set. Transfer to a wire rack to finish cooling.

Yummy Peanut Butter Cookies
 Another Good One: Fruit/Nut Bars (very easy to change the toppings)

1 1/2 cups gingersnap crumbs (or a combination of ground nuts, rice cereal, gingersnaps)
5 tablespoons butter, melted
1 teaspoon vanilla extract
1/2 cup dried cranberries
1/2 cup vanilla chips
1/2 cup chopped pecans
1/2 cup shredded coconut
2/3 cup fat-free sweetened condensed milk
Preheat oven 350° F. Coat 13x9x2-inch pan with nonstick cooking spray.
In prepared pan, mix gingersnaps, butter, and vanilla; press into pan. Sprinkle dried fruit, nuts, etc. evenly over gingersnap crust. Drizzle sweetened condensed milk over top. Bake 15-20 minutes or until bubbly and light brown.

Cranberry/Pecan Bars

This one needs a little help: Pistachio Lime Cookies
1 package Gluten Free Sugar Cookie Mix
1 cup pistachios, shelled & crushed
1 tsp grated lime peel
For the lime icing:
1 cup sifted powdered sugar
2 tablespoons milk
1/2 teaspoon grated lime peel
Prepare cookies according to package instructions, add 1/2 cup pistachios. Just before baking, roll bottoms of cookies into crushed pistachios. Bake at 325 for 12-14 minutes. Meanwhile, make the icing: Beat powdered sugar, milk and grated lime peel until smooth. If frosting is too stiff, beat in a few drops more milk; if too soft, beat in more powdered sugar. Drizzle on to cooled cookies.

Pistachio Lime Cookies


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