Archive for January, 2014

Snickerdoodle Blondies (Gluten & Dairy Free)

So, I’m actually finding some time to bake once in awhile, especially since I have such a sweet tooth! Thank goodness you have to eat extra calories while you’re nursing! YES! LOL. Hubby’s been busy doing yet another reno project (YAY new laundry, mud and bathrooms on the way!) so I wanted to do something nice to reward him and satisfy my sugar craving all at once, why not make us both happy right?! His fave is snickerdoodles, but i have to be honest and say that GF snickerdoodle cookies suck! LOL I’ve tried alot of different recipes and they always come out flat and too crunchy and it frustrates me, but these……omg, these are to die for! They’re absolutely perfect, soft and chewy and flavorful, but in a bar form. I will warn you, these are super addicting, and we can vouch for that because the whole pan disappeared somehow in less than 24 hours! LOL uhm……oops?! How bout YUM! They mix up in a snap and come out perfect, and are delicious both warm and cooled. I think I’m gonna have to hide the recipe from myself cause I’ll end up a snickerdoodle junkie! Haha…..fair warning! Get in the kitchen, whip up a batch of these bad boys and enjoy 🙂

Snickerdoodle Blondies (Printable Version)

Ingredients:
snickerdoodle-blondies 1/2 cup non-dairy butter
1 cup sugar
1/4 tsp salt
1 large egg
1 1/2 tsp vanilla extract
1 cup gluten free flour

½ tsp xanthan gum
1 tbsp sugar + 1 tsp ground cinnamon

Directions:
Preheat oven to 350F. Spray an 8×8-inch baking pan with non-stick cooking spray.

In a large bowl, cream together butter and sugar until light. Beat in salt, egg and vanilla. Add in flour and gum. Put dough into prepared baking dish and smooth it into an even layer.

Stir together remaining 1 tbsp sugar and 1 tsp ground cinnamon. Sprinkle evenly over the dough.

Bake for about 30 minutes, until bars are set and the edges are just very lightly browned. Cool in the pan before slicing.

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Taco Pie (Gluten & Dairy Free)

I’m finally getting back into the swing of things and getting around to cooking some new things and posting them. If you couldn’t tell by my 2 month absence on here that I had my little bundle of joy….and she takes up a lot of time! Thank goodness for all those freezer meals I prepped in advance! She’s 2 months old now and giving me more time to do things, and I have a little more energy since she’s sleeping longer, so I’m taking advantage and getting something posted before she wakes up from her nap! This awesome taco pie is not only impossibly easy to make, its super tasty! Even the leftovers are yummy, and thank goodness for leftovers these days! There are some variations on this you could do like using chopped or shredded meat, adding tomatoes or peppers or whatever else you want to throw in to make it your kind of tacolicious! Have fun with it and enjoy! 🙂

Taco Pie(Printable Versiontaco pie

 Ingredients:

1 lb ground turkey, beef or chicken

1 small onion, diced

1 tsp taco seasoning

1/2 cup GF Bisquick

1 cup almond milk

2 eggs

1/2 cup shredded cheddar or soy cheese 

1 cup corn kernels, cooked & drained

¼ cup sliced black olives

2 medium green onions, sliced

Crushed tortilla chips

Shredded cheddar cheese for topping

 

Directions:

 1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.

 2. In 10-inch skillet, cook turkey and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink. Stir in taco seasoning, corn, and olives. Spread in pie plate. Top with cheese.

 3. In medium bowl, stir Bisquick, milk and eggs with wire whisk until blended. Pour into pie plate.

   4. Bake 25 minutes. Top with cheese, green onions, and tortilla chips. Bake 2 to 3 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

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