Simple is Better

Lately, I've been feeling a bit inadequate.  Especially in the blogging world.  I've never been much of a blogger.  I'm not a photographer.  I just wanted to do this because I had people asking me for recipes all of the time, and it was an easy way to share them.  Lately, in my search for new and wonderful gluten free things I have been finding impressive blogs! Blogs that have beautiful pictures and delicious looking food.  Food that they have perfected after trying again and again; after adjusting this or that.  Expensive ingredients that would make me feel so decadent!

So I decided to share with you, again, my philosophy.  Simple is better.  I eat gluten free because if I don't I end up very sick and I cannot function.  I am on a limited grocery budget, and always have been.  I look for meals that are easy and cheap to prepare.  But I hope they are also fun to prepare.  But what I do put on this blog, I have tried myself, and I'm pretty picky.  And, what I really want is for someone that might not know where to start, to be able to have a place to start.

That said, I really do wish that I had the money and time to prepare those really amazing dishes that I see on other blogs and in some recipe books.  The ones that call for... watermelon radishes and vanilla pods.  :)  And maybe someday I can try it out. But for now, I'm happy where I am.

Since I feel like such a newbie myself still, I hope that in my searches through these really awesome blogs, I'll be able to grow too!

On that note, Peanut Butter-Chocolate Chip Cookies.
***originally from The Wheat Free Cook by Jacqueline Mallorca (One of my very first GF cookbooks. It has several treasured recipes in it)

Makes about 40

Ingredients:
4 Tablespoons (1/2 stick) unsalted butter, softened
3/4 cup creamy peanut butter
1 large egg
1/2 cup packed brown sugar
1/4 cup brown rice flour
pinch of salt
1/4 teaspoon baking powder
1/2 cup chocolate chips
1/2 cup chopped walnuts

Directions:

1. Preheat the oven to 350 degrees F.  Line two large baking sheets with parchment paper.

2. Using a stand mixer, paddle attachment, cream the butter until smooth.  Beat in the peanut butter, then the egg.  Add the brown sugar, rice flour, salt, and baking powder, and stir to blend.

3. Stir in the chocolate chips and chopped nuts.  The dough will be soft and sticky.  (I stuck  half of mine into the freezer for later.) Drop by rounded tablespoon on the baking sheets, 2 inches apart. (I used a cookie dough scoop) Bake until golden and just set, 12 to 15 minutes (mine took 12).  Let stand on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Snickerdoodles

I did not realize how much I liked snickerdoodles until I couldn't have them anymore.  I think that this recipe for snickerdoodles is much better than the original.  One thing about using gluten free flours is that sometimes it makes the recipe so much better.

You will need:

1 cup shortening
1 1/2 cups sugar
2 eggs
1 1/3 cups rice flour
2/3 cup tapioca flour
2/3 cup cornstarch
1 1/2 teaspoons xanthan/guar gum
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
cinnamon and sugar for rolling

Step One:  Beat together shortening, sugar, and eggs until creamy.

Step Two: In a separate bowl, combine flours, cornstarch, xanthan gum, cream of tartar, baking soda, and salt. Add to creamed mixture and mix thoroughly. Chill dough for 10 to 15 minutes.

Step Three: Preheat oven to 400 degrees.  Mix cinnamon and sugar in a bowl or shallow dish.

Step Four: Roll dough into small balls (slightly smaller than a ping pong ball).  Then place one at a time in cinnamon sugar filled dish and roll to cover.  Then place them 2 inches apart on an ungreased cookie sheet.

Step Five: Bake until cookies are light brown and soft.  About 8 to 10 minutes.

Step Six: Dip in a glass of milk and enjoy :)