a cookie for my cookie?

“Most of life’s problems can be solved with a good cookie.” - Ina Garten

The other day I was talking with my co-worker Courtney, about ways to relieve stress, I told her about how therapeutic baking can be. Courtney could not see it, it also is important to add that Courtney is not a cook, like at all. I explained to her that the best part about baking is that you get the ingredients, you follow the directions, and ultimately you end up with the exact ending you had planned for. You have total control of the process - and let me tell you when shit goes sideways having that kind of control in any part of your life, feels amazing. Everyone has different ways of handling stress, running, talking to their parents, needlepoint etc. but for me, I think I'll follow Ina's advice - and to quote the boss herself "how easy was that?" 

Now lets get down to the cookies - for me cookies need to have two things to really knock it out of the park: 1. browned butter (I have talked about my love for brown butter extensively, IT ADDS SO MUCH FLAVOR!!!!) 2. chocolate. No offense to raisins, nuts, and other dried fruit but get the F out of my cookie! 

For these browned butter oatmeal chocolate chip cookies I used a trick I learned from Gabby from What's Gabby Cooking - side note, you need to follow her on snapchat, she's amazing - which is to blend up the oats, this way your cookie doesn't get dry and crumble. 

Browned Butter Oatmeal Chocolate Chip Cookies

  • 2 sticks of butter, browned and at room temperature 
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 cups GF flour
  • 2 cups GF oats - pulverized in a food processor
  • 1/3 cup flax seeds
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 cups chocolate chips
  • parchment paper or a splat mat

Preheat your oven to 350 degrees. In a large mixing bowl cream together the browned butter and sugar. Next add the eggs one at a time. Pro tip: be sure to crack your eggs into a bowl before adding them to your mixture, that way if you happen to have a bad egg it doesn't ruin all of the ingredients in your bowl. Stir in the vanilla extract. 

In a large bowl combine flour, flax seeds, pulverized oats, salt, cinnamon, baking powder, and baking soda - stir together with a whisk. Incorporate the dry ingredients into the wet in 3 parts. Lastly add chocolate chips and stir until just combined - be careful not to over mix your dough! 

line a cookie sheet with either parchment paper or the splat mat. Spoon the dough onto the cookie sheets using two spoons or a small ice cream scoop. Bake for 8 - 10 minutes - until the edges become golden brown. 

Pro-tip: I usually will save some cookie dough at the end or double the batch so that I can freeze the dough for quick cookie baking in the future. There are two way to do this, put the extra dough on a sheet of parchment paper, creating a log. wrap the dough in the parchment paper and then put in a plastic bag. Now you slice and serve cookies! another method is to line a cookie sheet with parchment paper, spoon the dough onto the sheet and place in the freezer over night. Place the balls of cookie dough in a plastic bag and keep in the freezer. The dough will usually keep for about 2 - 3 months - although it never lasts that long in my house! 

 

I'm Baaaack!

well hello there

You know in the movies when the slightly jaded hero goes into the church to talk to the priest, and in the darkness you hear "excuse me father for I have sinned, it has been 100 days since my last confession." That is a little bit how I feel right now - it has been over a year and half since my last post... I know, I know. Honestly when I think about it I have a bunch of different emotions - guilt for leaving you without my ramblings and recipes, joy - that I am in such a different place than where I was a year and a half ago, and lastly nervous! I am totally nervous - its like when you go out for drinks with someone who you used to be close with and your unsure as to what to say or do with your hands? Now this is not at all your fault - it is 100% on me, life got busy and crazy and fun and I stopped writing.

I was talking to my sister the other day, and she asked me why I stopped. and honestly the only answer I could come up with was that I was busy. But sharing recipes and my random thoughts with you all makes me really happy, and life is too short to not do things that make you happy. SO - I am getting back on the horse!

A lot has changed for me personally since I last wrote you - so I feel like I need to introduce myself again, so here it goes... Hi! I'm Louise and this is my blog. My goal here is to share delicious gluten free recipes with you all. Here you will be able to find tasty gluten free recipes that will keep you full. This is a blog for glutards and gluten lovers alike.

So - are you willing to give me another shot and continue on this journey with me? Stay tuned for lots of new recipes and hopefully some laughs.

xx

L

PS. a huge shout out to my sister for pushing me to write again, A you are the best.

Spicy Hard Cider Pulled Pork

I think I have a case of the winter blues. I usually LOVE winter! I usually LOVE the snow. It usually makes me so happy, like the whole world is frosted and sparkly. But the month of February in New England has cured me of any of those warm and fuzzy feelings I used to have towards snow. Right now I hate snow and I am starting to believe that I will never see green lawns again. The good news is that exactly one week from today I will be in florida and I will get a chance to thaw out and hopefully (fingers crossed) come home to a less wintery wonderland. 

As usual when the world gets me down I turn to my kitchen, so I made insanely good pulled pork. I used hard cider and chipotles to create one of my favorite flavor combinations the whole sweet heat thing! I made myself a big "salad" for dinner the other night with kale, this amazeballs pulled pork, a cheese quesadilla, roasted cauliflower, and lime crema (sour cream + lime zest). It was like a burrito bowl minus the rice and beans but plus kale and cauliflower. Anyway, make this pulled pork it will make you happy and if you close your eyes you might begin to believe you're somewhere warm. 

xx

L

Spicy Hard Cider Pulled Pork

** Pictured here with kale, lime crema, a cheese quesadilla, and roasted cauliflower

  • 1 5 -6 lb pork shoulder
  • 1/4 c brown sugar
  • 1 1/2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp chipotle chili powder
  • 3 chipotles in adobo 
  • 2 tbs adobo sauce
  • 2 tbs olive oil
  • 1 bottle hard cider 

Preheat your oven to 325 degrees. Pat the pork dry with paper towels. In a small bowl combine sugar, paprika, garlic powder, salt, pepper, and  chipotle chili powder. Rub half of the mixture on the pork. Add 2 tbs olive oil to a dutch oven over medium high heat brown the pork on all sides. Off the heat pour the cider into the pot. Add in the chipotles, adobo, and the rest of the spice mixture. Roast for 6-8 hours or until the pork shreds easily with a fork. Using two forks shred the pork (discard the bones if you have a bone in pork shoulder). 

Eat immediately and enjoy!

Breakfast for One

I feel like I spend 75% of my time thinking about food, this is due to two factors: firstly I am perpetually hungry, I could sit down and eat at anytime regardless of how much I have eaten so far that day. The second is obviously that I love to cook and try new recipes so my brain is always spinning thinking of new things to try. So when I woke up on Saturday morning my first thought was obviously, what am I going to make for breakfast. I decided that I really really wanted pancakes, but in an effort to be healthy and due to the fact that I am going to be in a bikini in less than 2 weeks I wanted to make them better for me. and so my super pancakes were born! I used both flax and chia seeds to add texture, I made them with almond milk as well to add nuttiness but also to cut back on the diary.

This is an awesome breakfast recipe for one, it makes 3  pancakes, a perfect porition for someone who needs a substantial breakfast like I do, you can easily double the recipe if you're making breakfast for someone else ;) ;)

enjoy!

xx

L

ps. and before you think I've gone absolutely crazy with this health kick, I put butter on them after I cooked them.

Chia & Flax Blueberry Pancakes

  • 1/3 c flour (G-free or G-full)
  • 2 tbs chia seeds
  • 2 tbs flax seeds
  • 1/2 c almond milk (or regular milk)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 egg
  • 1/2 tsp cinnamon 
  • 1 tbs agave nectar
  • 1/2 c blueberries 
  • Maple Syrup

combine the wet and dry ingredients in a medium sized bowl. Lightly grease a medium not stick skillet and heat to medium temperature. Ladle 1/3 of the mixture into pan, sprinkle with blueberries and flip once the pancake batter's bubbles have popped. Flip and cook the other side until browned. Repeat 3 times. Serve with warm maple syrup or more agave nectar. 

Saffron Risotto with Chicken & Peas

So not to go all Scrooge on you guys, but, I am really not a valentines day person. AND I am not just saying that because I am single, I just don't think you need a day to tell someone that you love them, you should do that every day!

What I do celebrate is Galentines Day! Galentines Day is the creation of none other than Leslie Knope (shes the best). Best put by the boss herself,

"February 14, valentines day is about romance, February 13th Galentines Day is about celebrating lady friends, its wonderful and it should be a national holiday." 

I got a big group of my girlfriends together and we had an awesome time celebrating each other! 

So instead of getting all bent out of shape about not having a boyfriend or getting stressed out about what to get your man, get your best girls together and have a ladies night! I promise you wont regret it. Also if you want your friends to love you forever, make them this risotto. It is super flavorful and so easy!

xx

L

Saffron Risotto with Chicken & Peas

  • 1 c arborio rice
  • 3 c low sodium chicken broth
  • 2 cooked chicken breasts (diced)
  • 1 c peas
  • 1 c corn
  • 3 slices of bacon diced
  • salt
  • pepper
  • 1/2 tsp saffron threads
  • 1 medium onion
  • 2 chicken breasts
  • 2 tbs olive oil
  • 2 tbs butter
  • 1 c white wine
  • 1/2c grated parmesan cheese
  • zest of one lemon

In a medium sauce pan heat your stock, keep at a simmer. In a dutch oven over medium heat render the bacon till crispy. Using a slotted spoon take the bacon out of the pan, add 2 tbs olive oil to the pan. 

Once hot sear the chicken breasts about 3 - 4 minutes each side until cooked through. Set aside. Sautee the onion until translucent. Add in the rice and toast for about 3 minutes until it starts to smell nutty. Add the butter and deglaze the pan with white wine.

Ladle stock into the pan covering the rice, continue to stir and add stock as the rice begins to plump up and get softer. Add the saffron threads. It should take about 20 minutes for your rice to finish. Stir in corn, peas, and chicken. Add the parmesan cheese and lemon zest. 

Ladle into a bowl and finish with bacon crumbles (if you have any left, I usually nibble on mine). Enjoy!

Brown Butter Chocolate Chip Caramelized Banana Muffins

So it feels like it has been snowing forever. I cant remember the last time that I didn't wake up and shovel my drive way. Okay okay that might be overly dramatic but if you live in New England you know what I mean! It has been insane. Snowmagedon times a million.

when I wanted to bake something that would both be delicious, relatively healthy (I mean as close to healthy as I can go with baked goods), and comforting. I was online and reading about ways to bump up your banana bread. They recommended that you roast your banana's. it is a great trick to soften bananas that may not be quite ripe enough! I decided to roast mine with honey and brown sugar, next time I want to do it with rum and do like a banana's foster bread (oh my god my mouth is watering at the thought...). My mom always makes me banana bread, in college she used to bake two loaves for my squash team and then another that was just for me. Lets just say that I am not always the best sharer, especially when it comes to food.

Anyway caramelized chocolate chip banana bread solved all of my problems. I also browned the butter (you guys know how much  I love that) so it had an amazing warm and comforting flavor.

You will not be disappointed.

Enjoy!

xx

L

Brown Butter Chocolate Chip Caramelized Banana Muffins

  • 3 ripe bananas 
  • 3 tbs honey
  • 3 tbs brown sugar
  • 1 stick butter, browned 
  • 2 large eggs
  • 1 c white sugar
  • 1/4 c milk (I used almond but regular works too)
  • 1 tsp vanilla
  • 2 c flour (G-Free or G-Full depending on how you roll)
  • 3 tbs chia seeds
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 c chocolate chips

Heat your oven to 350 degrees. In an oven safe dish toss the bananas, brown sugar, and honey. Roast for 25 minutes. 

Meanwhile cream the browned butter and sugar until fluffy. Add the eggs one at a time until combined. Add milk and vanilla. Once cooled slightly mash in your bananas and all of the caramelized sugar and honey from the baking dish. I used the end of a whisk in order to have a few banana chunks in my bread. Add in the flour, baking soda, chia seeds, and salt. Stir until the ingredients are barely combined. Fold in chocolate chips.

For muffins: bake for 25 minutes

For bread: Line a loaf pan with parchment, letting the excess hang over the sides. spray with nonstick cooking spray or butter. Bake for 55 to 60 minutes. or until a tooth pick comes clean out of the center.