Tag: peanut butter jelly

Gluten-Free Peanut Butter Cookies

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Four more days until my big exam! I am starting to feel more ready, which is a relief… but I still have a lot to look over before the big day. This is the last step before I become a pharmacist!! Today is Saturday, but I stayed inside all day and took only two breaks from studying: one to go to the gym, and this one so I can share this delicious chocolate chip peanut butter cookie recipe with you guys! I was flipping through my recent issue of Cooking Light magazine, and these caught my eye – they seemed so incredibly easy to make, with only a few ingredients that I had in my kitchen. They came out a little crunchy (I first expected them to be chewy), but it was a nice change from my other peanut butter cookie recipes which are usually chewy. The dough was hard to work with too…I suggest using a fork sprayed with some cooking spray, otherwise it will stick to the dough when you try to make the hatch marks on the top when flattening the dough. I’m not gluten-free, and usually don’t make too many gluten-free recipes, but these turned out great and I will make them again! They are a nice study snack

5.0 from 1 reviews

Gluten-Free Peanut Butter Cookies

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Prep time

10 mins

Cook time

10 mins

Total

20 mins

Type: Dessert

Serves: 10

Ingredients

¼ tsp salt
1 large egg white
1 cup reduced-fat chunky peanut butter
⅓ cup granulated sugar
¼ cup brown sugar
¼ cup semi-sweet chocolate chips

Instructions

Preheat oven to 375° F.
Add salt and egg white to a medium bowl and stir with a whisk until white is frothy (can also use a stand mixer).
Add peanut butter, granulated sugar, brown sugar, and chocolate chips, stirring to combine.
Drop tablespoons of dough, 2 inches apart, on a baking sheet lined with parchment paper.
Gently press the top of each cookie with a greased fork to flatten, and press the top of each cookie again to form a crisscross pattern.
Bake for 10 minutes or until lightly browned.

Makes 10 cookies

3.2.2704

Recipe adapted from Cooking Light, June 2014. See original recipe here.

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Cauliflower, Potato & Cheddar Pierogi for #SundaySupper

For Sunday Supper this week, we’re celebrating Father’s Day! When most people think of Father’s Day, they probably think of backyard barbecues, bacon, or beer. My Dad can cook a pretty mean ribeye, but grilling just isn’t what I think of when I think of him and food. What do I think of? Split pea soup. Kale and pig knuckle soup (way before kale was trendy). Bratwurst boiled in beer. Pinklewurst, bloodwurst, head cheese and other icky meats. Liver and onions. Peanut butter and pickles. Cream cheese and jelly.

Basically, a lot of stuff that I had no interest in making (except for the kale soup, which is awesome but not exactly seasonal.) He’s Polish and we ate Mrs. Ts all the time when I was a kid, so I made pierogi. And I went ahead and made ‘em healthy by using whole wheat flour and swapping out some of the potato in the filling for cauliflower.

These pierogi are a little labor intensive but, once you get the hang of it, they’re pretty easy. They also freeze really well, so you might as well go ahead and make extra.

As for the age-old question of what to serve with pierogi besides sausage? I served them with a salad that I’ve been loving lately: spinach, strawberries, toasted almonds, and blue cheese with balsamic vinaigrette.

Happy Father’s Day!

Cauliflower, Potato & Cheddar Pierogi

Total time

1 hour 25 mins

Author: Lauren Keating (Healthy-Delicious.com)

Serves: 4

2 cups white whole wheat flour
½ teaspoon kosher salt
3 tablespoons fat free Greek yogurt
½ cup skim milk
1 medium starchy potato, peeled and cut into 2 inch cubes (about 1 cup)
1 cup frozen cauliflower florets
2 ounces Cabot sharp light cheddar, shredded
1 tablespoon butter

Mix together the flour, salt, yogurt, and milk to form a thick dough. Knead until smooth, 10-15 minutes. (If you have a Kitchen Aid mixer, now’s the time to break out your dough hook, otherwise you’ll get a nice arm workout.) Wrap in plastic and refrigerate at least 30 minutes.
Meanwhile, fill a large stockpot with water. Add the potato and cauliflower and bring to a boil. Cook until soft, about 15 minutes. Drain and let cool. Mash, then stir in the cheese (for a creamier filling, you can also stir in a tablespoon or two of sour cream).
Divide dough into quarters. Working with one quarter at a time, use a pasta roller or heavy rolling pin to roll to ⅛″. Cut out circles with a 3″ round cookie cutter. Spoon a scant teaspoon of filling onto half the dough rounds; top with a second round and pinch to seal the edges. Repeat with remaining dough. Refrigerate the scraps and re-roll once chilled.
Bring a large pot of water to a boil. Gently transfer the pierogi to the pot; cook until they float, about 5 minutes. Melt butter in a large skillet over high heat. Add the boiled pierogi and cook 1 minute on each side.

Calories: 292 Fat: 6 Carbohydrates: 48 Fiber: 7 Protein: 14

3.2.1753

Be sure to check out what everyone else brought to this week’s Sunday Supper and join us in our weekly Twitter chat tonight from 7-8pm EST.Dad’s Favorite Main Dishes:

Dad’s Favorite Appetizers and Sides:

Dad’s Favorite Desserts

Roasted Red Pepper and Egg Tarts for #SundaySupper

This week, #SundaySupper has a breakfast for dinner theme – one of my favorites so far – but since I posted a waffle recipe a few weeks ago, I wanted to make something more on the savory side. These tarts, with their tangle of roasted red peppers and onions and sunny-looking egg, caught my eye as I was flipping through my copy of Jerusalem: The Cookbook and I knew they’d be perfect!

I cooked my eggs for 13 minutes – a little longer than the original recipe called for – and they came out just how I like them, with thickened jelly-like yolks that aren’t too runny. The tarts were unlike anything I’d ever eaten, yet they still seemed homey and vaguely familiar.

Paired with a simple salad of baby lettuce tossed with olive oil and my favorite blackberry-ginger balsamic vinegar, they made a great light meal that we both really enjoyed.

Roasted Red Pepper and Egg Tart

These simple tarts have a surprisingly bold flavor. Pair them with baby lettuce tossed with oil and balsamic vinegar for a light meal.

Author: Lauren Keating

Serves: 6

Ingredients

2 red bell peppers, cut into thin strips
1 red onion, cut into thin strips
3 tablespoons olive oil
1 teaspoon fresh thyme
1 teaspoon cumin
1 teaspoon coriander
¼ cup loosely packed parsley, chopped
¼ cup loosely packed cilantro, chopped
1 sheet (1/2 package) puff pastry, thawed
1 egg, beaten
6 tablespoons low fat sour cream
6 eggs
sea salt and cracked pepper

Preparation

Heat oven to 400*F. Pile the peppers and onion on a baking sheet. Pour oil over top and sprinkle with thyme, cumin, and coriander. Use your hands to mix everything together. Spread out into an even layer and roast 30 minutes.
Line a second baking sheet with parchment. Unroll the pastry onto the sheet and cut into six squares. Use a fork to poke indentations all over the pastry, leaving a ¼ inch boarder around the edges. Refrigerate until ready to bake.
Increase the oven temperature to 425*F. Brush pastry with the beaten egg. Spread the center of each pastry square with 1 tablespoon of sour cream. Mix half of the parsley and cilantro into the roast vegetables then arrange onto the center of each pastry square, leaving a shallow crater in the center. Bake 10 minutes. Crack an egg into a small dish; carefully pour it onto one of the pastries, letting it settle into the crater that you left. Repeat with remaining eggs. Return to the oven and bake 10-15 minutes, or until the eggs are cooked to your liking.
Top with remaining herbs and season with salt and pepper. Serve immediately.

Nutrition Information

Calories: 386 Fat: 28.7 Carbohydrates: 22.6 Fiber: 1.9 Protein: 10.4

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Don’t miss any of the other great “Breakfast for Dinner” recipes from the Sunday Supper group!

Tres Leches Pancakes from La Cocina de Leslie

French Toast Casserole with Sautéed Apples from The Foodie Army Wife

Gluten Free Breakfast Pizza from Blueberries And Blessings

Basic Vegan Waffles from Killer Bunnies, Inc

Kale, Bacon, Brown Rice Crustless Quiche from Shockingly Delicious

Bacon Egg and Potato Breakfast Tacos from Cookin’ Mimi

Steak and Egg Tostadas from The Girl In The Little Red Kitchen

Breakfast Bowls from Jane’s Adventures in Dinner

Bacon and Egg Waffles from The Urban Mrs

Homemade Lox from Growing Up Gabel

Seattle Sandwiches (Lox, Shmear, & A Fried Egg) from Juanita’s Cocina

Bacon & Brie Potato Bread Strata with Roasted Pears from Eat, Move, Shine

Saucy Ham and Cheese Breakfast Sliders from Daily Dish Recipes

Greek Frittata from Casa de Crews

Elderberry Flower Pancakes from Hezzi-D’s Books and Cooks

Prosciutto, Gorgonzola and Rosemary Strata from That Skinny Chick Can Bake

Italian Turkey Meatballs (With a Secret) from What Smells So Good?

Bacon, Spinach and Tomato Breakfast Pizza from Runner’s Tales

Red Pepper and Egg Galette from Healthy. Delicious.

Waffles – One Plate, Two Ways: Sweet & Savory from Foxes Love Lemons

Steak & Egg Bagel Sandwich from girlichef

Florentine Benedict from Supper for a Steal

Oatmeal Ice Cream from Treats & Trinkets

Banana Waffles with Peanut Butter Syrup from A Kitchen Hoor’s Adventures

Baked Berry French Toast from Table For Seven

But wait, there’s more!

Open Faced BTC Sandwich from Peanut Butter and Peppers

Crustless Spinach Quiche from The Hand That Rocks The Ladle

Bacon ‘n Eggs Bread Pudding from gotta get baked

Denver Breakfast Ring from Curious Cuisiniere

Copycat Japanese McDonald’s from Ninja Baking

One Pan Full English Fry-up from Food Lust People Love

Crumpets with Whipped Orange Honey from Kudos Kitchen by Renee

Leek, Mushroom and Gruyère Quiche from Hip Foodie Mom

Joe’s Special, the Original San Francisco Treat from Webicurean

Dark Chocolate, Orange & Pistachio Greek Yogurt Cups from Cupcakes & Kale Chips

Gluten Free Tomato Basil Crepes form No One Likes Crumbley Cookies

Sour Cherry Crisp from Pies and Plots

Cream Dried Beef and Waffles from Cindy’s Recipes and Writings

Sausage breakfast casserole from My cute bride

Almond Rice Crepes Stuffed With Sweet Potatoes & Peas from Sue’s Nutrition Buzz

Zucchini Pancakes with Sautéed Tomatoes and Feta from Ruffles & Truffles

Apple, Bacon, and Dubliner Cheese Stuffed French Toast from Neighborfood

Dulce de Leche Stuffed French Toast from Basic N Delicious

Normally it would be very socially unacceptable to have wine with your breakfast, but seeing as this is closer to sunset than sunrise, we say go for it!!!

Hangtown Fry and Wine Pairings with Breakfast for Dinner from ENOFYLZ Wine Blog

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