Flourless Peanut Butter Chocolate Chip Cookies

If you’re gluten free, you’ll love this recipe.  Even if you’re not, you will love this recipe! The peanut butter flavor is exploding out of these crumbly, delicate, little cookies.  It’s like eating peanut butter from a jar…well, minus that awkward stuck-to-the-roof-of-your-mouth feeling.  Peanut butter, sugar, and mini chocolate chips.  NO FLOUR! Gluten Free Peanut Butter Cookie 2 Are any of you guys angry eaters?

Like, okay, we have all heard of emotional eaters.  But I am not going to call myself an emotional eater because A) that sounds like a horrible condition, and B) I don’t get hungry with every emotion I feel.  If I am sad, I’m sad.  Don’t shove a hot dog in my face–I want a hug, sheesh.  If I am exceptionally happy, I am happy and I want to buzz around and be energetic and productive and maybe even a little annoying. I don’t have time to think about eating.

I do a pretty good job watching what I eat throughout the day.  I have a pretty balanced diet and try to not to overdo it.

Wellllll…make me angry…and that’ll all change reeeaaal quick.Gluten Free Peanut Butter Cookie 1

I had a long, crazy day at work and I just wanted to come home and relax for five whole minutes before I had to make dinner.  I walk in the front door, and the first thing I see is my husband and he is up to his elbows in WORK.  He brought work home with him…grrr.  So there’s that.  Then, I realize he has already eaten something for dinner so now I can’t make what I was planning on anymore.  A handful other things bug me on my way to our room; my totally not leak proof water cup tips over as I am carrying it under my arm and water seeps out all over me and I trip on my way into the closet as I am trying to kick off my heels.  Game…OVER. Gluten Free Peanut Butter Cookie 3I am ticked.  Hangry at this point.  I don’t want to make anything.  I am scrounging through the cupboards and opening the fridge again and again in my attempt to find a quick fix.  I grab the caramel corn.  I eat a handful of that.  I see the bag of mini marshmallows and shove some of those down, too.  I’m pacing around the kitchen blowing off some steam.  Finally, I walk to our tall cabinet and I just stand there staring into it, processing everything that has just occurred.  Then something catches my eye…it’s Cap’n Crunch.  Crunch Berries, of course.  I ate it.  And, it wasn’t even that good.

FYI: I DO NOT EAT CEREAL.  LIKE, EVER.

What have I become?

Gluten Free Peanut Butter Cookie 6

Well, my emotions got the best of me.  I am certainly an angry eater.

I am an angry eater who had nothing but sugar for dinner tonight.

Let’s hope this warm spearmint tea can make me forget.

Flourless Peanut Butter Chocolate Chip Cookies

  • Servings: Makes 3 dozen
  • Difficulty: You cannot mess this up
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What you need:

  • 1 cup peanut butter
  • 1 cup granulated sugar
  • 1 egg
  • 1 teaspoon baking soda
  • 1 cup mini chocolate chips (optional)

What to do:

  1. Preheat oven to 325 degrees (F).
  2. Line ungreased cookie sheet with parchment paper (optional)
  3. Mix all ingredients together in a medium-sized mixing bowl
  4. Form about 1 inch round balls (one tablespoon dough) and place on cookie sheet
  5. Using a fork, press and flatten each ball just slightly
  6. Bake cookies for 8-10 minutes.*
  7. Let cookies cool completely before transferring from pan
  8. ENJOY with a glass of cold milk!

 

*Note: the cookies should still look semi-fluffy and on the verge of not being done.  10 minutes is typically the longest I have gone.  Be sure to let them cool, otherwise, they’ll fall apart!  I did try to make them in a mini-muffin tin, but they need to cook a bit longer and cool MUCH longer before you can successfully transfer them from the tin.  Perhaps cook them the day before you transfer them?  Let me know if you get creative with this recipe!

 

Karlie

 

Gluten Free Peanut Butter Cookie 4

 

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Lucky Charms Crunch Bark

I took one of my beloved childhood favorites and covered it in white chocolate.  Holllllller.  To add a sweet/salty snack element, I added white cheddar popcorn to the recipe and served it in a bowl as a snack mix/bark.  I made one pan with popcorn and one without.  I like the one with popcorn better.  However, both are absolutely, positively, “magically delicious”!IMG_8250We are halfway through March, people!  That means that Spring is finalllllly within reach! Halllllllelujah!  It cannot come soon enough.  We have all “sprung forward”, my mom is already asking about our Easter plans, and people are leaving on trips for Spring Break.  And, speaking of Spring Break trips, Joey and I are leaving for good ol’ Mississippi on Saturday.  It will be my first trip to the South, and I’ve never been more excited for humidity, swampland, and authentic Southern food.  More updates on that in the coming weeks!

But for now, back to this chocolate-covered cereal. IMG_8301I figured I had to post something St. Patrick’s Day-ish.  So this is what I came up with.  This crunchy, sugary-sweet bark recipe is stinkin’ addicting.  I made (and documented) the first batch using just Lucky Charms and a package of white almond bark.  You just separate the cereal–marshmallows in one bowl and hard cereal pieces in another–and melt the white chocolate (I used almond bark), combine it, and voila!  It turned out spendidly.  Earlier this week, though, I decided to make another batch for our bible study group.  I just felt like it needed a little more salty-sweet action.  Want to know what I did?  I bought a bag of White Cheddar Smartfood Popcorn and mixed it in!  It was the crown jewel.  My friends could not get enough of it.  (See additional pictures at the bottom of post.) IMG_8033First you separate the hard pieces from the marshmallows (and try not to eat all the marshmallows). If you are adding popcorn like I did, you can layer the popcorn evenly with the cereal pieces at this point. IMG_8071Then you want to melt a pound of white chocolate or almond bark and pour it onto the cereal bits.  You’ll have to mix it together and then spread it out again to make sure it all sticks together in the end. Let’s make it pretty!IMG_8184Add your marshmallows and push down gently so that they stick into the white chocolate.  Let it sit for a few hours and break it all up!  You’ll be in your own Lucky Charms heaven. 

Lucky Charms Crunch Bark

  • Servings: As many or few as you'd like
  • Difficulty: super easy
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What you need:

  • box of Lucky Charms cereal, separated into 2 cups dry cereal and 2 cups marshmallows
  • pound of white almond bark or white chocolate
  • white cheddar popcorn (optional)

What to do:

  1. Get out a baking sheet or jelly-roll pan and line it with parchment paper or foil.
  2. Spread dry cereal pieces onto lined baking sheet. (If you are adding popcorn, do this now.)
  3. Melt your white chocolate according to package instructions- you MUST heat in intervals.
  4. Pour melted chocolate over cereal and mix gently to combine, pat cereal back together to form a layer again.
  5. Before chocolate hardens, top with marshmallows and press down lightly- just enough that you don’t break marshmallows, but hard enough that they stick into the bark.
  6. Let your creation cool and harden.
  7. Break into pieces and serve!
  8. ENJOY!

Notes: If you’re a sweet and salty addict like me, I’d suggest adding the popcorn to the mix.  Check out the photos below:IMG_8444IMG_8446IMG_8497IMG_8508

Cinnamonkey Bread (Pull-Apart Mini Cinnamon Rolls)

Cinnamonkey Bread is what you get when you make little tiny cinnamon rolls and bake them extra close together so they turn out like monkey bread!  These little bites are soft and moist and full of cinnamon-y cuteness! IMG_7620-2 Well, let me be honest.  This recipe was a big OOPS that I managed to turn into a blog post.  {HOORAY!}  So, here’s the deal.  I thought it would be cool to try to make mini cinnamon rolls for my sister the other day.  I saw a post on Pinterest for Mini Cinnamon Rolls from Iowa Girl Eats. They were totally cute, super simple, and looked they would taste amazing.

I got up, started doing my thing, and I realized I didn’t have my mini muffin tin!  I searched everywhere for that thing.  No luck.  Didn’t find it.  So, being the brilliant dingbat I am sometimes, I decided to just lay them on a baking sheet and cook them that way because surely all I needed to do was just watch the time because they’d bake much faster.  Weeellll, I baked them alright.  I baked them ‘REAL GOOD.  And not only were they exceptionally…um, crunchy, but they spread out and unrolled themselves in the oven so they looked like little blackened Cajun shrimp.  Mmmhm…

The good news is, I shook it off and all hope was not lost.  Fortunately, not all of the mini cinnamon rolls made it onto the first pan!  So after I gracefully incinerated my first batch, I figured I might as well use this as an experiment. The second time around, I decided to bunch them together before I put them into the oven, and the result was WONDERFUL!  I whipped up a glaze using syrup and cinnamon and that was all I needed to delete the memory of the charred cinnamon roll remains that were still on my stovetop.  IMG_7592-2 Here’s how to make this cute little whimsical masterpiece! IMG_7367-2 Flatten out the refrigerated biscuits using your fingers or a rolling pin and then layer them with butter.  Just butter those buns and call them biscuits….hehe. IMG_7395-2 Take each buttered little bun (hehe…I promise I’ll stop) and add your cinnamon and brown sugar. IMG_7419-2 Then you need to roll them up and you will slice them! IMG_7424-2 After that, you’ve got your cute little cinnamon rolls, but to make sure you don’t do what I did, we want to bunch them up together! IMG_7467-2IMG_7483-2 Once they are all nice and cozy, you’ll put them in the oven! After that, wait patiently while your home begins to smell amazing.IMG_7511-2 Tada!  Whip up a little glaze and eat your little heart out.  These are so stinkin’ good. IMG_7582-2 

Cinnamonkey Bread

  • Servings: 4-6
  • Difficulty: easy
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Ingredients:

  • tube of buttermilk refrigerated biscuits (6 biscuits)
  • stick of butter, softened
  • 1/2 cup brown sugar
  • ground cinnamon
  • 1/4 cup maple syrup

What to do:

  1. Preheat oven according to directions on package of biscuits.  Grease a cookie sheet (a loaf pan would also work) or line with parchment paper.
  2. Lay out the biscuits and flatten each one with your fingers or a rolling pin.  Try to get them as flat as possible, they do start to puff back up a little bit.
  3. Spread some butter on each biscuit and layer with brown sugar and cinnamon. (This recipe has a lot of wiggle room, you can do what you want as far how little or how much.)
  4. Roll each biscuit into a log shape and cut into 5-6 pieces.
  5. Place the little individual cinnamon rolls onto baking sheet or pile them into a loaf pan, sides touching as close as possible.
  6. Bake according to biscuit package directions (about 8-10 minutes) or until golden brown.
  7. After they are in the oven, get a small bowl and whisk together some maple syrup and cinnamon to make a thin glaze. Drizzle glaze over warm cinnamonkey bread.
  8. Pull apart the bread like monkeys and ENJOY! (finger licking is totally okay)

Notes: **The glaze helps make these cinnamon rolls extra moist and delicious.  The recipe works just fine without it!