from the kitchen: chocolate-oatmeal-peanut butter balls of goodness

I wouldn't necessarily call these things cookies- they aren't very cookie-like shaped and they crumble like crazy, but man, are they DELICIOUS! As probably realized by the super creative name I named them, these babies contain oatmeal, peanut butter, and chocolate chips, and I don't think I have to try to explain to you how heavenly that mixture is. PLUS they are gluten free. Oh yeahhhh.

Disclaimer: this recipe makes around 45 LARGE cookies so I advise cutting the recipe in half if you don't want to store half of the recipe in your freezer (which isn't such a bad thing in my book).

Ingredients:
1 cup of brown sugar
1 cup of white sugar
1 and 1/2 stick of butter
1 and 1/2 cups of creamy peanut butter
2 teaspoons of baking soda
1 teaspoon vanilla
3 eggs
4 and 1/2 cups of gluten free oats
3 cups of "extras" (I like chocolate chips, but you can also substitute for nuts)

Directions:
Set oven to 350 degrees
Cream together the sugars and butter
Add in the peanut butter, baking soda, vanilla and mix together
Add the eggs and mix together
Add in the oats and extras, mix together
Start to ball dough into cookies on cookie sheet (the dough might be crumbly but try to pack it tightly)
Cook for 10-15 minutes or until they are lightly brown on the bottom (bake for less time if you want them chewier).
Try not to each 10 of them in a row.

That's it! They are SUPER easy and seriously delicious. Enjoy!

ADVENTURES IN THE KITCHEN: little christmas treats

My friend Bisty makes THE most amazing bite size treats that are perfect for the holidays. I stole the idea for a cookie exchange (side-note: a cookie exchange is the best idea ever created) and these babies were a hit. They satisfy the sweet and salty craving everyone has and are SO easy to make! Plus, they are perfect for a last minute holiday gift for that cousin you forgot to get a present for...

Ingredients:

Square shaped pretzels

Hersey Hugs (White and Dark Chocolate Kisses)

Peanut M&M's (holiday colors)

Directions: 

Preheat the oven for 365 degrees

Line a cookie sheet with pretzels and place one unwrapped kisses on each pretzel

Place in oven for 1-2 minutes (seriously, no longer or they will be too melted!)

Take out of the oven and carefully place one M&M on top of the kisses, deflating the heated kiss

If time permits, let them cool on your counter for 20-30 minutes. If you need them immediately, place in fridge/ freezer to cool for 10-15 minutes. 

ADVENTURES IN THE KITCHEN: cranberry gluten-free scones

As I've mentioned a couple of times, I try to eat gluten-free whenever I can. Emphasis on try. My stomach likes me much more when I do eat gluten-free, but sometimes it's just too hard for me to resist when a nice fat slice of pizza is staring me in the face. Or, when a delicious pastry is begging me to gobble it up- those are the ones that really get me. For those of you that have tried to be gluten-free before, I'm sure you will agree that gluten-free pastry attempts usually taste like gravel compared to a delicious gluten-filled bear claw. I had yet to discover a yummy gluten-free morning dessert until I made this recipe this weekend. Chewy, soft, delicious- they are everything I love about gluten-filled food except my stomach was high-fiving me instead of kicking me in the ribs after I ate a whole plate of them. Plus, when they are paired with yummy hot chocolate they are the perfect solution for rainy day blues.

ADVENTURES IN THE KITCHEN: apple pie delight

After apple picking last weekend we had five pounds of baking apples we didn't know what to do with. So, I attempted to bake my first pie. Surprisingly it wasn't that difficult (I think years of watching my parents slave over pies at thanksgiving has haunted me), and even more surprisingly it was delicious!!! It was such a perfect fall desert (which topped off the homemade lasagna I made too! I was feeling very domestic that night) and I can't wait to try other recipes now that I know how easy it is!

I found an easy recipe online and have included some of my own tips so hopefully yours will turn out just as delicious.

Ingredients:
-around 3 pounds of baking apples (approximately 8 cups)
- 2 tablespoons lemon juice
- ¾ cups white sugar
- ¼ cup brown sugar
- ¼ cup all purpose flour
-1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons butter
-1 egg yolk
-1 tablespoon milk
- 2 pie crusts

Directions:
- Peel, core, and thinly slice apples.
- preheat oven to 425 degrees
- Pour lemon juice over apples and mix well to coat apples
- Mix sugars, flour, cinnamon, and nutmeg together, then mix with apple and lemon mixture until apples are well coated
- Roll out pie crusts and warm until they are room temperature
- place one pie crust into the pie tin, flattening crust along the sides of the tin
- place apple mixture onto the crust, filling nooks and crannies with extra juice and apples
- dice up butter and place on top of the apples
- place second pie crust on top, cut slits to vent
- carefully tuck the top pie crust behind the bottom crust and pinch to close (this will create a pocket for the apples so they don’t boil out of the crust in the oven)
- to add a decorative rim, pinch the crust around the edges every inch or so
- mix milk and egg yolks together then brush over the top of the crust. Do not let the mixture puddle into the crevices of the pie (it will burn)
- place in oven for 15 minutes at 425 degree
- reduce heat to 325 degrees and bake for 40 minutes.
- let pie sit for 15 minutes to let juices harden and cool (if you cut into it right away it will be extremely juicy)

ADVENTURES IN THE KITCHEN: sunday morning pancake

Maybe it's because I just watched Julie and Julia for the first time, or maybe this whole homemaking thing is making me more domestic, but this weekend I felt very inclined to cook. Yep, me. Cooking. Call the fire department. I probably own the most cook books that a non-chef can own, and while they look very pretty on my shelf, this weekend I decided it was time I whipped those babies out and started making some meals for my man.

Since Jack has been traveling pretty much since we moved into our apartment, I thought it would be nice to wake him up with some homemade pancakes. This recipe, from Blackbird Bakery, is absolutely dee-lish and GLUTEN FREE! And, they don't even taste like cardboard like most g-free foods! I've made them before and I will quote Jack in saying "they may be even better than gluten-filled pancakes". Success. For all you g-freer sweet lovers, you definitely need this cook book, and for all you non-g-freers sweet lovers, jump on the bandwagon and get it as well. Because everything in it is awesome. And so delicious. 

Ingredients
1/4 cup plus 2 tablespoons almond flour
1/2 millet flour
2 tablespoons glutinous rice flour
2 tablespoons sugar 
1 teaspoon guar gum
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 large eggs, beaten
1 cup organic buttermilk
2 tablespoons unsalted butter, melted
1 cup of your choice of fruit
safflower oil cooking spray

In a large bowl, combine the dry ingredients and stir with a whisk to blend. (You can keep the blend in an airtight container in a cool dry place for up to 3 months.)

Add the eggs, buttermilk, and melted butter to the dry ingredients and stir just until smooth. Do not over mix.

Heat a large skillet or a griddle over medium-low heat. Melt about a teaspoon of butter. When you think the surface is hot enough, run your hands under the faucet to wet your fingertips and then shake them over the hot griddle. If the water dances across the pan, the heat is just right to begin making your pancakes. For each large pancake, pour 1/4 cup batter into the pan; to make small pancakes, use 2 tablespoons batter. Cook until bubbles form on the top of each pancake; turn and cook until golden brown on the bottom. 

Enjoy!

ADVENTURES IN THE KITCHEN: a five course meal

I have a problem with chicken. I do not like it, but for some reason I always try to make it just in case my taste buds decide to change their mind. But for some reason we just don't get along. I do, however, LOVE chicken drumsticks. LOVE them. I feel like a pirate whenever I eat them, and who doesn't want to be a pirate? However, my lack of cooking skills has led me to never be able to successfully make drumsticks. You'd think they'd be easy, right? WRONG. Last time I tried to fry them and ended up setting off the fire alarm and almost burning the house down, only to be left with burnt chicken skin with raw chicken underneath. I guess that's what you get when you ignore your super savvy chef of a dad growing up and instead spent hours on AIM talking to your boyfriend of the week (does AIM even exist anymore? those were the days...)

Short story even shorter, I attempted to make drumsticks for dinner last night. And, as a result of my random cooking spurt, I made an entire 5 course meal (mainly because I didn't take into account that green beens and rice take different amounts of time to cook). Not only was I successful, but it was deeeelectable if I do say so myself. I'm quite proud of my little feast and happy to be able to be closer to crossing off number 9 on my 24 before 25 list.