This weekend I caught a nasty cold but that didn’t stop me from craving something sweet. For some reason a milkshake sounded AMAZING but I don’t usually eat a lot of dairy (besides cheese) so I needed to come up with an alternative. I started to search the internet for inspiration and ran across this yummy looking recipe over at A Beautiful Mess.
I made a few adjustments to get the consistency I wanted and it totally hit the spot. Plus I can rest assured that even though I’m sick I’m still putting some healthy items into my body. Plus is tastes better than the Theraflu I’ve been drinking the past few days.
- 1/2 cup of almond milk
- 1 1/2 Teaspoons cocoa powder
- 1 frozen ripe banana
- 1 1/2-2 Tablespoons nut butter (I used Adam’s 100% Natural Peanut Butter)
- Break up the frozen banana into chunks and place in your blender.
- Add the remaining ingredients and blend.
- Add extra almond milk to adjust consistency if your milkshake is too thick.
I hope you enjoy this sweet treat! It’s definitely helping my sore throat feel better.
Today I want to share my go-to chocolate chip cookie recipe from Bob’s Red Mill. It’s simple and consistent and doesn’t even taste gluten free. These cookies actually get better after a few days. They’re soft and chewy and could rival even a Toll House cookie (which is my favorite non-GF cookie recipe).
These are easy to make but the most important thing to remember is to refrigerate the dough before baking. This helps them hold their shape and creates a perfectly round cookie.
Classic Gluten Free Chocolate Chip Cookies
from Bob’s Red Mill
- 1/2 tsp Baking Soda
- 1 tsp Xanthan Gum
- 1/4 tsp Sea Salt
- 1/4 cup Butter
- 3/4 cup packed Brown Sugar
- 1/3 cup Sugar
- 2 tsp Vanilla
- 1 large Egg
- 1 cup Chocolate Chips
- 1-2/3 cups GF All Purpose Baking Flour
- Preheat oven to 350°F. Grease a large cookie sheet or line with parchment paper; set aside.
- Stir together the GF baking flour, baking soda, xanthan gum and salt; set aside.
- In a large mixer bowl, beat butter (room temperature, not melted) with granulated sugar, brown sugar, vanilla and egg; scrape sides of bowl frequently. Beat in flour mixture on low speed, mixing thoroughly. Stir in chocolate chips.
- Shape dough into flat disk, wrap tightly with plastic wrap and chill for 2 hours. Drop by tablespoonfuls 2” apart on baking sheet, or roll into balls if dough is hard to work with. Bake 10-12 minutes on center rack of oven or until lightly browned. Cool 2-3 minutes before removing from cookie sheet. Makes 24 cookies.
If you have a pint of vanilla ice cream it’s not a terrible idea to make some ice cream sandwiches. Just sayin’.
And so goes another week. I’m very excited about this weekend because I just purchased a ukulele and it should be arriving tomorrow. I haven’t played an instrument since high school when I was all about the bass guitar. I wanted to be a punk rocker so bad! I was pop punk at best. Now with my ukulele I can hopefully start the manic pixie girl band of my dreams. Next thing to acquire is a glockenspiel.
I just started an ecourse from Campfire Chic‘s own Kam this week. It’s called Spark and it’s all about getting that spark for blogging again. I’m really loving all the lessons so far and can’t wait to see all the progress I’ll make over these 30 days. If you’ve felt in a blogging slump you should check it out!
You know how sometimes you have an album for over a year but you’ve never really listened to it. Well after re-listening to The Postal Service’s deluxe 10th anniversary edition of Give Up last weekend I actually listened to the lyrics of Turn Around and was blown away by how much it summed up how I’ve been feeling lately. I love rediscovering music!
Check out these adorable taco cupcakes! The taco is made using a GF Glutino sandwich cookie. So freaking cute!
I’ve been racking my brain trying to figure out why it’s so hard to make new friends the older I get. So Google lead me to Reddit which led me to this New York Times article. It’s pretty interesting and provides some good insight. I especially liked this quote:
You have come to grips with the responsibilities of juggling work, family and existing friends, so you become more wary about making yourself emotionally available to new people.
Here’s an awesome ukulele cover of Psycho Killer to get you ready for the weekend:
Party on, kids!
I freaking love bananas. They’re my favorite fruit and one of my favorite flavors to bake with. So when I started to plan my work snack for the week I went for a classic: banana bread. Of course, as always, this recipe is gluten free. You can substitute regular “gluten full” flour if you want since this recipe is pretty simple. And just to satisfy my sweet tooth I threw some chocolate chips into this bad boy, but you can always leave those out if you prefer.
Chocolate Chip Banana Bread
- 1 3/4 cups gluten free flour (I use Bob’s Red Mill AP GF flour)
- 1 1/4 tsp xanthan gum
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 2 large eggs
- 3/4 sugar
- 1/2 canola oil
- 3 ripe bananas, mashed
- 2 tsp vanilla extract
- 1/2 cup chocolate chips
- Preheat oven to 350°. Grease a bread pan. Combine your dry ingredients in a bowl: GF flour, xanthan gum, baking powder, salt, and cinnamon. Set aside.
- In a seperate bowl, using an electric mixer or a potato masher, mash your bananas. Add eggs one at a time and mix. Add sugar, canola oil, and vanilla extract to the banana and egg mixture.
- Add your dry ingredients to wet ingredients in thirds, mixing between until fully combined. Fold in chocolate chips. Pour batter into your prepared bread pan. Bake 40-45 minutes or until a toothpick comes out completely clean.
- Cool on a rack of 10 minutes then remove from the pan and cool completely. (If you can. Trust me, you’ll be tempted to dig into this yummy treat right away.)
Variation: In the past I’ve also taken about 1/4-1/3 of the batter and added unsweetened cocoa powder and then marbled it throughout the batter. (Chocolate marbled banana bread might be one of my best ideas yet.)
What delicious things have you been cooking up lately?
Last weekend we were in California for my dear friend Nicci’s wedding. Nate & I decided to stay at an Airbnb apartment in Long Beach and our hosts were so fantastic! After Nate told them I was gluten free they stocked the kitchen and refrigerator full of gluten free goodies, including Udi’s Blueberry Muffins. Oh my goodness, I think I actually forgot how good blueberry muffins are.
Muffins have always been one of my favorite things to make because their so simple and the possibility of flavors is almost endless. My nickname in high school was actually “muffin” because I baked them so often.
So after coming back home I decided that I needed to make some muffins. I scouted the trusty internet for a GF blueberry muffin recipe and found this one from Driscolls. It was simple enough, and I had all the ingredients on hand, so I decided to whip up a batch for the week.
These muffins came out pretty damn good. I’ve been enjoying them for the past few days, and while they’re a bit dense, they aren’t dry. Next time I make them I might try using a different GF AP flour (I have so many bags of Bob’s Red Mill’s GF AP flour that I’m trying to work through) just to see if they can be a little less dense. I also plan on making these again soon with chocolate chips instead of blueberries. Maybe I’ll even add a streusel topping.
See, the possibilities are endless!