Cream together margarine, sugars and peanut butter. Beat in eggs and vanilla. Mix soda, baking powder, salt, oats and coconut. Gently stir in crispies and chocolate chips. Chill dough for at least 1 hour (overnight would be better). Bake at 350° for 10-12 minutes. Cool 5 minutes on pan and then transfer to cooling rack. Makes 4 doz.
I am in so much trouble with these cookies. I would eat these until I am sick. I have to put them into a secure container as soon as they are cool. I’ve already eaten four, before they were actually cool. I must remember I made these to put in my daughter’s lunch, not eat (all of them) myself.
This recipe has been modified quite a bit. It started out as a recipe that my mom’s friend got from a bakery in Sun Valley. They were called ranger cookies. I halved the recipe and added peanut butter to them. Then I wanted to make them gluten free so I changed just about everything from the original recipe. Then I added chocolate chips, because my daughter wanted chocolate chip cookies. That is often the way recipes work at our house. Pretty sure my mom’s friend would not recognize these cookies as being the offspring of her recipe. I guess adding the chocolate chips makes these more like cowboy cookies. Whatever you want to call them, they are delicious!
I had to put the cookies in bags inside the canister so that I don’t eat them all. These are reserved for school lunches only. Seriously, I can’t stop eating them!
Melt coconut oil and chocolate chips in microwave safe bowl. Stir in sugar. Add eggs one at a time, mixing well. Add vanilla and cocoa powder. Mix well, until smooth. Add GF flour, salt and baking powder. Gently fold flour in, until just incorporated. Pour batter into greased 8×8 pan. Bake for 25- 30 minutes at 350°.
So, I made these for my little GF girl to have in her lunch. BUT, they smell so amazing! AND they are brownies. I really don’t know it I can resist them. She can’t eat the whole pan. They will be stale before she could eat all of them. Right?
These brownies are pretty fragile. I can’t seem to get the first one out of the pan without some damage. I have been sending them to school, but I prefer them in a dairy free brownie sundae!
It is fall break here and at our house any school break is a reason to make donuts. This time I had two requests from the children. The eldest asked for gluten free and the youngest asked for “no pumpkin”. But it is FALL! Fine, no pumpkin. I wanted to have spice donuts, but after I put hemp protein powder in these babies, I decided that chocolate would be better. My kids are pretty good at eating what I give them, but green donuts aren’t terribly appetizing. So a couple of tablespoons of cocoa and these donuts were perfectly chocolate. These are so good! I’m still so new to gluten free baking. I haven’t even begun to figure it out. These actually turned out. They were light and so tender. I was trying to find a substitute for rye flour and in a list I saw hemp flour. AND since gluten free products benefit from protein added to them I thought “hemp protein powder”. It worked. I am so happy.
GF DF Chocolate Donuts
½ cup GF flour blend (Bob’s Red Mill)
¼ cup hemp protein powder (Manitoba Harvest)
¼ cup oat flour
1 teaspoon baking powder
1/3 cup cane sugar
Pinch freshly ground nutmeg OR dash pumpkin pie spice
¼ tsp salt
2 Tbsp cocoa powder (or carob powder)
2 Tbsp coconut oil, melted
1/3 cup unsweetened coconut milk beverage
½ tsp vanilla
2-3 tablespoons powdered sugar for dusting
Mix all the dry ingredients together. Stir egg, milk, and vanilla together. Add wet into dry ingredients. Stir in melted coconut oil. Preheat oven to 400° while the batter rests. Fill greased donut (or muffin) pan 1/3 full. Bake for 6-10 minutes (depending on pan size, 6 min. is perfect for mini donuts). Cool on wire rack and shake in*/sprinkle on powdered sugar. Makes about 18-24 mini donuts.
I have tried filling the donut pan using a spoon because I think it will be easier or less wasteful or something, but using a pastry bag or sandwich bag with the corner snipped is the best way to fill the pan.
*My girls love to cover the donuts in tons of sugar. Put 2 tablespoons of powdered sugar into a (food safe) paper bag. Gently toss 1-3 donuts in the bag at a time. These donuts are fragile and one or two have been lost to overzealous sugar shaking.
I was thinking of calling this Mexican dirty rice or taco rice. The “raco” name was suggested by my eight year old. My DH went further to suggest that we open a raco truck. Hmm, yeah that isn’t happening. I was craving taco meat and rice and tortilla chips; raco was born. I guess this is like hamburger helper, although I can’t remember ever eating hamburger helper. I have no idea how I got through college without eating hamburger helper, but as I was dealing with chronic headaches and food allergies at the time, I just never bought the stuff.
1-1 1/2 lbs Grass-fed Ground Beef
2 Tbsp, Taco Seasoning (Azure Market, GF and no weird stuff)
1/2 large onions, chopped
2 cups cooked rice
1 cup crushed tomatoes (Natural Value Organic)
1 bunch cilantro leaves, rinsed, stems removed
Brown the ground beef, season with taco seasoning. Add onions and cook until translucent. Add cooked rice and pour tomatoes over all. Cook until bubbly. Taste and adjust seasoning if necessary. Top with cilantro leaves and serve with tortilla chips.
Probably best to serve this with a green salad, this isn’t really the healthiest recipe, not veggie packed or anything. Still, it’s easy and yummy and probably not at all original. Oh, well. I mostly wanted to write down the recipe for the next time I make it.