Double Peanut Butter & Milk Chocolate Cookies

Light and fluffy, soft and chewy... the winning cookie combination!

Double Peanut Butter & Milk Chocolate Cookies
Yield: 3 1/2 dozen

Ingredients

• 2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1 cup (2 sticks) butter, softened
• 1/2 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 tsp vanilla
• 2 eggs, room temperature
• 1 2/3 cups (11 oz pkg) Nestle Toll House Milk Chocolate & Peanut Butter Morsels*

*Can substitute 1 cup milk chocolate chips and 2/3 cup peanut butter chips.

Directions

1. Preheat oven to 375°F.
2. In small bowl, combine flour, baking soda, and salt.
3. In stand mixer fitted with paddle attachment, beat butter, peanut butter, granulated sugar, and brown sugar until creamy. Beat in vanilla and eggs.
4. Gradually stir in flour mixture.
5. Fold in milk chocolate and peanut butter morsels.
6. Drop onto ungreased baking sheets using small cookie dough scoop.
7. Bake 8-9 minutes, or until edges are set but centers are still soft. (Cookies will brown just slightly.)
8. Cool on baking sheets 4 minutes, then remove to wire rack to cool completely.

Recipe adapted from Very Best Baking by Nestle.

Chocolate Oreo Cake

My daughter requested a "Cookies & Cream" cake to celebrate her 6th birthday, and this recipe did not disappoint: three layers of moist chocolate cake covered in sweet buttercream frosting filled with (literally) an entire package of crumbled up gluten free "Oreo" cookies!

Chocolate Oreo Cake
Yield: 3-layer cake

Ingredients
Cake:

• 2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 2 cups sugar
• 3/4 cup cocoa powder
• 2 tsp baking soda
• 1 tsp salt
• 2 eggs, room temperature
• 1 cup sour cream
• 1 cup vegetable oil
• 1 cup brewed coffee
• 2 tsp vanilla

Frosting:

• 1 1/2 cups butter, room temperature
• 1 1/2 cups shortening
• 8-9 cups powdered sugar
• 10.5 oz package gluten free "Oreo" cookies (crumbled, about 3 cups)
• 1 tsp clear vanilla extract
• 4-6 Tbsp almond milk

Directions

1. Preheat oven to 300°F. Lightly grease three 9-inch cake pans with nonstick cooking spray. Line bottom of pans with parchment paper. Lightly grease with nonstick cooking spray again.
2. Add flour, sugar, cocoa, baking soda, and salt to large mixing bowl; whisk together. Add eggs, sour cream, vegetable oil, coffee, and vanilla to dry ingredients; mix well.
3. Divide batter evenly between prepared cakes pans. Bake 25-30 minutes, or until toothpick inserted in center comes out with a few crumbs.
4. Remove cakes from oven and allow to cool in pans for 10 minutes. Turn cakes out of pans onto cooling rack and discard parchment. Cool completely.
5. Once cakes are cooled, prepare frosting.
6. In stand mixer fitted with whisk attachment, beat together butter and shortening until smooth. Slowly add 4 cups of powdered sugar and mix until smooth, scraping down sides of bowl as necessary. Add vanilla and cookie crumbs; mix until smooth. Add another 4-5 cups of powdered sugar and mix until smooth. Add almond milk 1 Tbsp at a time until spreadable consistency is reached.
7. To assemble cake, place dollop of frosting in center of cake platter and place one cake layer on top, spread with 1 cup frosting, top with second cake layer, spread with 1 cup frosting, and end with third cake layer. Spread remaining frosting over top and sides of cake.

Note: Cake is best prepared one day in advance to allow cookie crumbs to soften.

Recipe adapted from Life, Love and Sugar.

Oven Roasted Carrots

This simple side dish pairs perfectly with any main course and can be customized with your favorite combination of herbs & spices!

Oven Roasted Carrots
Yield: 4-6 servings

Ingredients

• 2 lbs carrots
• cooking spray
• salt (and/or other seasonings)

Directions

1. Preheat oven to 375°F. Grease rimmed cookie sheet with cooking spray.
2. Peel carrots and trim ends, then rinse under cool water. Drain carrots on paper towel to remove excess moisture.
3. Cut carrots in 1/2" thick round discs and arrange in single layer on prepared pan.
4. Spray carrots with cooking spray and season with salt, to taste.
5. Bake for 20 minutes, or until fork tender and edges brown slightly.
6. Serve hot from the oven!

Recipe adapted from Big Bear's Wife.

Vegan Carrot Raisin Salad

This bright and refreshing summer salad is packed with crunchy carrots, juicy raisins, and tangy pineapple, making it the perfect side dish for any picnic, potluck, or cookout!

Vegan Carrot Raisin Salad
Yield: about 5 cups

Ingredients

• 4 cups shredded carrots
• 1/2 cup raisins
• 1/2 cup pineapple, cut into small pieces (if using canned, drain well first)
• 1/2 cup vegan mayonnaise
• 2 Tbsp pure maple syrup
• 1 Tbsp lemon juice
• 1/4 tsp salt

Directions

1. Peel carrots and shred using food processor (or purchase pre-shredded carrots from grocery store). Blot carrot shreds with paper towel to remove excess moisture.
2. In medium sized bowl, whisk mayonnaise, maple syrup, lemon juice, and salt until smooth.
3. Add carrots, raisins, and pineapple to dressing and stir to thoroughly combine.
4. Chill in refrigerator overnight to hydrate raisins and allow flavors to develop.
5. Serve cold.

Recipe adapted from Healthier Steps.

Homemade Taco Seasoning

While convenient, those small packets of taco seasoning found at the store for a quick and easy Mexican dinner often contain gluten (and when they don't, they're crazy expensive). Chances are good that you already have the individual spices in your cupboard at home, so mix up your own blend of seasonings to save on the cost while still getting food on the table in a jiffy!

Homemade Taco Seasoning
Yield: seasoning for 2 lbs ground meat

Ingredients

• 1 Tbsp paprika
• 1 Tbsp chili powder
• 1 1/2 tsp cumin
• 1 1/2 tsp salt
• 1/4 tsp garlic powder
• 1/4 tsp onion powder

Directions

1. Mix spices in small bowl; set aside.
2. Brown meat (ground beef, turkey, chicken, etc.) in skillet over medium heat. When no longer pink, drain excess fat and liquid.
3. Add seasoning to meat and stir until well combined.
4. Serve with your favorite taco fixings!

Recipe adapted from my 7 Layer Dip.

Easy Broccoli Slaw

When you're not in the mood for a leafy green salad, but you're not quite feeling like a hot vegetable side dish either, toss together this simple broccoli slaw for a quick and versatile addition to any meal!

Easy Broccoli Slaw
Yield: about 4 cups

Ingredients

• 1/3 cup mayonnaise
• 1 1/2 Tbsp apple cider vinegar
• 1 Tbsp extra virgin olive oil
• 1 Tbsp Dijon mustard
• 1/2 tsp granulated sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 16 oz bag of broccoli slaw

Directions

1. Whisk dressing ingredients in medium-sized bowl.
2. Toss with bagged broccoli slaw until evenly coated. Serve cold.

Notes

• This broccoli slaw recipe keeps really well in the fridge, and the flavors actually improve over time!
• To transform this slaw into a main dish, try adding a combination of dried cranberries (Craisins), pistachios, crumbled bacon, sunflower kernels, slivered almonds, and/or blue cheese crumbles.

Recipe adapted from I Breathe I'm Hungry.