Almond Flour Chocolate Chip Cookies

I've been a bit quiet on my blog lately because I'm going through a huge personal transition... not only will I be eating gluten free, but I have eliminated all dairy from my diet as well. I have been lactose intolerant for basically my entire adult life, but I've been able to consume limited amounts of dairy without too much issue. To keep things real, a bunch of health issues collided in a perfect storm the week before Christmas, and I finally said enough is enough! After thinking about going dairy free for a few months (just ask my husband...I'm sure he got sick of me talking about it), I finally pulled the plug. Just like going gluten free totally sucked in the beginning (there's really not a nicer way to say it), I got used to it and it became my new normal. Now, I will be doing the same with dairy!

I'll admit, these cookies didn't quite satisfy my chocolate chip cookie hankering the way I was hoping they would. The cookies are not as sweet as the desserts I normally make, but maybe that is a good thing... I just need to retrain my tastebuds! On a positive note, I was pleasantly surprised by the soft and pillowy texture of these cookies because almond flour recipes often turn out dense, and these cookies were quite the opposite! I will definitely make them again and maybe play around with the extracts and/or mix of chocolate chips.

Almond Flour Chocolate Chip Cookies
Yield: 30 cookies

Ingredients

• 1/4 cup coconut oil, room temperature
• 1/4 cup maple syrup
• 3 eggs, room temperature
• 1 tsp vanilla extract
• 1/4 tsp almond extract (optional)
• 3 cups almond flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup semisweet (or dark) chocolate chips (regular or dairy free, your choice!)

Directions

1. Preheat oven to 375°F. Line two baking sheets with parchment paper.
2. Combine almond flour, baking soda, and salt; set aside.
3. In stand mixer fitted with paddle attachment, beat coconut oil and maple syrup until creamy, but not fully incorporated, about 5 minutes. Add eggs, vanilla, and almond extract (if using) and mix for 2 additional minutes.
4. Slowly add dry ingredients to egg mixture and mix briefly. Fold in chocolate chips until evenly distributed.
5. Place large rounded tablespoons onto prepared baking sheets, about 1 inch apart. (I use a small cookie dough scoop for this step.)
6. Bake until set and golden, about 12-15 minutes.
7. Remove from pan to wire rack to cool completely.

Recipe adapted from Bob's Red Mill.

Jodie's Toffee

When I was growing up, my mom was a first grade aid one school year and this recipe was given to her by a fellow teacher. (Of course, the original ingredient list included saltine crackers, so I had to do my research to find an equivalent gluten free replacement!) It is my absolute favorite Christmas treat and makes the best homemade gift... everyone raves about it!

Jodie's Toffee
Yield: depends on how large/small you make the pieces!

Ingredients

• 2 (4.1 oz) packages Schar Gluten Free Snacker Thins or 1 (7.4 oz) package Schar Gluten Free Table Crackers
• 1 1/2 cups butter
• 1 1/2 cups light brown sugar
• 3 cups milk chocolate chips (or 12 full size Hershey's milk chocolate candy bars)
• 1 cup ground/chopped almonds

Directions

1. Preheat oven to 350°F. Coat 12x17" rimmed cookie sheet with nonstick spray. Line with foil and spray again.
2. Place crackers side by side on prepared pan. (Break into smaller pieces, if necessary, to cover all the way to the edges.)
3. On stovetop over medium heat, boil butter and sugar for 5 minutes, stirring constantly. Pour over crackers. Bake for 5 minutes.
4. Remove pan from oven, sprinkle chocolate (or line up bars) over top. Return to oven for 30-60 seconds to melt chocolate. Remove from oven and spread chocolate with offset spatula. Quickly sprinkle with almonds and pat down to set.
5. Once pan is cool to touch, place in refrigerator to chill overnight. Break into desired-sized pieces. Enjoy!

Double Chocolate Chip Frappe {Starbucks Copycat}

Looking to satisfy your coffee shop craving on a budget? Whip this drink together and save yourself a trip to Starbucks. Your wallet will thank you!

Double Chocolate Chip Frappe {Starbucks Copycat}
Yield: 2 (12 oz) servings

Ingredients

• 1 cup milk
• 2 Tbsp sugar
• 1/3 cup chocolate chips
• 3 Tbsp chocolate syrup
• 2 cups ice
• 1/8 tsp vanilla

Directions

1. Place all ingredients into cup of high-powered blender, such as Nutri Ninja, and use setting recommended for smoothies.
2. Pour drink into two large cups and top with whipped cream, if desired.
3. Enjoy!

Recipe found on Pinterest.

Stuffed Acorn Squash

If you're looking for a meal that will warm you up both inside and out, you've come to the right place! Cooler weather outside means it's okay to turn your oven on for the afternoon to heat up your house while at the same time taking advantage of that bountiful harvest of squash you grew in your garden over the summer for a hearty, satisfying dinner.

Stuffed Acorn Squash
Yield: 6 servings

Ingredients

• 3 acorn squash
• 1 lb mild Italian ground sausage
• 1 large onion, chopped
• 1 bell pepper, chopped (any color will work, red used here)
• 5 cloves garlic, minced
• 1 cup shredded cheese (any kind you like, Mexican blend used here)

Directions

1. Preheat oven to 350°F. Line baking sheet with foil.
2. Cut each acorn squash in half and scoop out seedy inside. Place on baking sheet with inside facing up and skin side facing down. If squash halves won't lie flat, slice off a small piece of squash skin on underside to level it. Pierce inside flesh with fork. Lightly coat squash with nonstick cooking spray and tent with foil. Roast in oven for 80 minutes, until flesh is fork tender.
3. While squash is roasting, brown sausage on stove top over medium heat. Once sausage is no longer pink, add onion, pepper, and garlic. Cook until vegetables are translucent.
4. When squash is ready, remove foil tent and discard. Spoon sausage mixture into cavity of each squash half. Sprinkle with cheese. Return to oven for 15 minutes, until cheese is melted and turns golden brown.
5. Serve warm from the oven. All you need is a spoon!

Casserole Option

1. Follow steps 1-3 as stated above.
2. Once squash is tender, scoop flesh into large bowl and use potato masher to reach smooth consistency.
3. Grease 9x13 pan with nonstick cooking spray. Spoon squash into prepared pan; level with spatula. Spoon sausage mixture on top of squash layer. Sprinkle with cheese.
4. Cook in 350°F oven for 25-30 minutes, or until cheese is melted and begins to brown.

Cream Cheese Mint Chocolate Truffles

These refreshingly rich and creamy truffles make a great homemade gift during the holiday season because nothing says Christmas like the combination of mint and chocolate!

Cream Cheese Mint Chocolate Truffles
Yield: about 60 truffles

Ingredients
8 oz pkg cream cheese, softened
4 cups powdered sugar
1 tsp vanilla
1 cup white chocolate chips, melted
10 oz pkg Andes mint baking chips
2 (16 oz) pkgs chocolate Candiquik
chocolate jimmies

Directions
1. In stand mixer with paddle attachment, cream together cream cheese and powdered sugar (in 1 cup increments, scraping sides of bowl between additions).
2. Mix in vanilla and melted white chocolate chips until even texture and smooth. Fold in Andes mints.
3. Refrigerate dough at least one hour (longer, if possible) to reduce stickiness.
4. Once chilled, line cookie sheet with parchment paper. Scoop 1/2 Tbsp of dough (smallest size cookie dough scoop works well for this) into palm of hand and roll into ball. Place on lined pan.
5. Refrigerate rolled balls (see photo below) at least one hour (longer is better!).
6. When ready to dip in chocolate, line second cookie sheet with parchment paper. Pour chocolate jimmies into small bowl. Melt Candiquik according to package directions. One at a time, coat entire ball in chocolate, place on lined pan, and quickly sprinkle with 1/4 tsp (or a pinch) of jimmies from small bowl. Repeat until all truffles are coated, heating up second package of Candiquik when first package runs out.
7. To help truffles retain their shape, store in refrigerator until ready to serve.

Recipe inspired by This Silly Girl's Kitchen.

Moroccan Quinoa Salad

This vegan salad is full of color, texture, and crunch! Serve it as a main meal for a quick weeknight dinner, and then pack up the leftovers to bring to work the next day for lunch. Two meals in one = WIN!

Moroccan Quinoa Salad
Yield: 3-4 servings

Ingredients
Salad:

• 1 1/2 cups cooked quinoa (or 1/2 cup uncooked)
• 1 cup matchstick carrots
• 4 green onions, thinly sliced
• 3/4 cup chickpeas, rinsed & drained (half of 15 oz can)
• 1/3 cup chopped dates (or regular raisins)
• 1/3 cup golden raisins
• 1/3 cup chopped flat leaf parsley (or cilantro)
• 1/2 cup chopped pistachios, for serving

Dressing:

• 2-3 Tbsp olive oil
• 2 Tbsp lemon juice
• 1 Tbsp honey (maple syrup or agave, if vegan)
• 1/2 tsp salt
• 1/2 tsp cumin powder
• 1/8 tsp chili powder

Directions

1. Cook quinoa according to package directions. Allow quinoa to cool completely. (Put in refrigerator to speed this up!)
2. Once quinoa is cooled, toss all salad ingredients together.
3. Combine dressing ingredients in small mason jar and shake until mixed through. Drizzle dressing onto salad and toss to combine.
4. If consuming immediately, top individual servings with chopped pistachios. Or, store in refrigerator for later! Salad ages well. :)

Recipe adapted from Little Spice Jar.