No Bake Cookies! Perfect for the Busy Mommy.

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I love, love, love, LOVE no bake cookies of almost any kind!

When I’m in a rush, they are my go-to dessert.

The best part? You can make them entirely allergy free.

For your kitchen tools, all you will need is a sauce pot, a spoon for stirring, parchment paper, plastic wrap and a cookie sheet.

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First, add 1 cup honey, 1/2 cup coconut oil and 8 Tb unsweetened cocoa to your sauce pot.

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On the stove, turn the heat to medium high and bring the mixture to a boil while stirring constantly. Continue to stir as it simmers and thickens for about three minutes.

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Next, remove the mixture from the heat and add 1 cup peanut or other nut butter, 1 tsp vanilla, 1 1/2 to 2 cups gluten free old fashioned oats (gf quick oats will work too) and 1 cup shredded unsweetened raw coconut. I ran out of coconut, so we’ll just have to make believe we have some here. Stir well until all ingredients are mixed thoroughly.

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On a parchment lined cookie sheet, drop mixture by spoon fulls. Go ahead and make them whatever size you want. No bake versions break all the rules.

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Cover with plastic wrap if you’re a complete, nerdy clean freak like me. If not, still cover the cookies. It’s gross if you don’t.

Place the entire sheet in the freezer for 15 minutes or the fridge for at least an hour.

The rest of the instructions are listed below.

Now, if you’ll excuse me, I have some no bake cookies and a cup of green tea calling my name!

No Bake Cookies. Free of most major allergens.

  • 1 cup honey
  • 1/2 cup coconut oil (or another unrefined oil, extra light is best)
  • 8 tablespoons cocoa powder
  • 1 cup peanut butter or other nut butter
  • 1 teaspoon vanilla
  • 1 cup shredded, unsweetened coconut (preferably raw)
  • 1 1/2 to 2 cups GF old fashioned oats (You’ll know you have too many oats if mixture becomes hard to stir. For this reason, add oats gradually to desired consistency.)

Bring honey, coconut oil, and cocoa to a boil. Turn down heat and simmer for three minutes or until thickened.

Remove from heat and stir in peanut butter, vanilla, coconut, and oatmeal. Drop by small to medium spoon fulls onto a parchment lined cookie sheet. Refrigerate until set. If you really want those cookies ‘NOW’, put them in the freezer for fifteen minutes. If you have any left (HIGHLY DOUBTFUL), Store in a ziploc bag or airtight container in the refrigerator or freezer.

Happy No Baking!!!!

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Have a Blog, Never Post. Fail.

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My apologies. I have been on a hiatus not of my own choosing.

Life just gets busy that way, doesn’t it?

Well, I will be returning shortly with all kinds of yummy recipes, such as Cheesy Chicken and Ham Rolls made with Daiya and an amazing Peanut Butter Chocolate Chip Cookie recipe.

But for now, I’ll just leave you with a shout out for Glutenfreeda Foods Instant Oatmeal!

 

glutenfreeda

These tasty, filling oatmeal packets only contain about five ingredients.

So unlike most pre-packaged oatmeal, not only is Glutenfreea gluten and dairy free, it is healthy!

And they taste delicious!

 

Happy Quick and Yummy Breakfasts!

 

Good Bacteria in a Cup

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Forgive me, my two faithful readers, for my long absence.

I’ve been busy with strep throat, basketball games for the kiddos (four thousand and fifty four games, I’m sure of it), and a fun weekend away helping at our church’s College and Career camp.

Suffice it to say, I’ve been a leeeetle busy.

But not so busy that I didn’t discover a new yummy almond milk yogurt (hence the gross title to this post):

almond dream

 

I have tried other brands of almond milk yogurt, but so far, this one is my favorite.

Made by Almond Dream, it hosts a variety of good bacteria and also leaves out some ingredients that never agree with me, such as chicory root.

For breakfast, I love to combine the yogurt in a bowl with this:

Lifestyle Granola

 

Lifestyle Granolas are the perfect compliment to yogurt. While not all of the varieties are gluten free, several of them are. And they are sweetened with only honey (with the exception of some of the added ingredients, such as cranberries, which are sweetened with sugar), making it just right.

This yogurt/granola combination has become my new favorite breakfast.

Along with bacon and coffee, of course.

Fine. My second favorite breakfast.

But yogurt and granola are easier to prepare. And healthier.

 

Happy Getting Friendly Bacteria!

Allergy Free Peach Crisp? Bring It On.

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Can’t have oats? No problem.

Can’t have flour? Again… no problem.

Can’t have almonds? Uhhhh….this could be a problem. But you could just switch out one ingredient. Problem solved.

Peaches which are crisped.

Peaches which are crisped.

Peach Crisp: No Gluten, Oats, Dairy, Eggs, Soy, Etcetera

  • 8 cups fresh peaches, sliced (I strongly recommend fresh, home frozen or home canned peaches.)
  • 1 Tb cornstarch or other thickener, such as tapioca starch
  • 2 Tb agave /or/ 3 Tb your choice of granulated sugar
  • 1 cup almond flour/meal
  • 1/2 tsp vanilla 
  • 2 Tablespoons brown sugar or 1 Tb. raw agave
  • 1/2 tsp sea salt
  • 1/2 (scant) tsp cinnamon
  • 4 Tablespoons Earth Balance

In a large bowl combine the peaches, cornstarch and 2 Tb agave.

Grease a 9×13 glass casserole dish.

Transfer peach mixture to dish.

Rinse out the bowl and once it is dried, combine the almond meal, vanilla, brown sugar, salt, cinnamon and Earth Balance. Mix well with a mixer to combine. Don’t be afraid to plunge your hands into the mixture to get it thoroughly blended if the mixer doesn’t do the trick. 

Spread topping evenly over peach mixture.

Bake at 350 degrees for 30 minutes or until topping is golden and the peach mixture is bubbling.

Cool for at least 15 minutes on a wire rack before serving.

And don't forget the Rich Whip! Or you could use chilled canned coconut milk.

And don’t forget the Rich Whip! Or you could use chilled canned coconut milk. Just refrigerate the can, drain off the liquid and whip the solid milk.

 

See? Rich Whip is just like the real deal! Healthy? No! Delicious? YES!

See? Rich Whip is just like the real deal! Healthy? No! Delicious? YES!

Serve your peach crisp warm with a dollop of your favorite whipped cream replacer. Or just eat it all by itself. It's that good!

Serve your peach crisp warm with a dollop of your favorite whipped cream replacer. Or just eat the crisp all by itself. It’s that good!

Happy Warm and Yummy Deliciousness!

Thursday Things

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Basketball season….. can we have the kids’ end of season tournaments NOW please?

As fun as it is watching my big babies stuff, foul, box out and slam dunk, I am ready to get back to my routines.

Like baking and taking last minute cell phone pictures of the results to share with all two of you who read my posts.

But for now, I’ll just share a few neato mosquito products I’ve run across – literally run, as in running through the store on my way to the next game – at the market.

Van’s Snack Bars

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These little guys are just….YUM! The cranberry variety tastes like gingerbread with generous servings of dried cranberries in each bite.

Click on the link above to view all flavors, ingredients and other nutrition information.

Van’s Crackers

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They may be small, but, boy howdy! These are some GOOD crackers!

To view and read more about these delightful little bites, click on the link above.

Justin’s Dark Chocolate Peanut Butter Cups *

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If I ever want to feel like all is right with the world, I buy myself a package of these glorious dairy free, gluten free cups of happiness.

Seriously. They boost your endorphins or something like that.

Forget runner’s high. Eat peanut butter cups instead. WAY more euphoric, I guarantee.

*I have found that ONLY the DARK chocolate variety is dairy free. When you click on the link, it will take you to the milk chocolate ingredients. If you cannot partake of dairy, be sure to click on the little ‘dark chocolate’ guy to see his ingredients. That sounded weird. Sorry. Just….you know what I mean.

Bakery on Main Granola

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I will admit, this stuff is a little more spendy than I would like it to be.

But, man! Is it GOOD!

I especially like the Cranberry Maple kind. Deeeeeelicious!

And, honestly, a 1/2 cup serving with your choice of milk will fill your stomach cavity and keep you going until lunch time. It’s that hearty!

Click on the link above to see other varieties and nutrition information.

So there you have it! Some helpful little hints to help you eat well and wise (Don’t diss my peanut butter cups. Peanut butter is full of protein….and dark chocolate has antioxidants!).

Happy Busy Days!

Chicken Marsala: Quick, easy and allergy free.

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I remember a time when I used to spend a day planning my menu, writing out my grocery list, clipping coupons and still having time to make a full gourmet meal complete with dessert and coffee. All before seven o’clock at night.

But back in those days, my kiddos were all small fries and I could corral them around me with library books, paper and crayons to make their own ‘grocery lists’ and ‘menus’.

Now that those little babies had the nerve to turn into busy, working, sports-playing, always on the go teens and young adults, that seemingly endless time to plan and prepare has all but evaporated.

But that’s okay, because it is my new normal. For the next few years anyway.

And for now, we have easy, favorite dishes, such as Chicken Marsala.

So to help you out, I’ll share it with you.

First, filet four boneless, skinless chicken breasts. In a large ziploc bag, combine 1 cup gluten free flour, 1/2 tsp salt and a dash of garlic powder. Add two chicken pieces at a time and shake to coat. Heat a few tablespoons of oil in a large skillet and crush in some garlic. Add the coated chicken pieces one at a time, turning once to fully brown and cook the meat.

First, filet four boneless, skinless chicken breasts. In a large ziploc bag, combine 1/2 cup gluten free flour, 1/2 tsp salt and a dash of garlic powder. Add two chicken pieces at a time and shake to coat. Heat a few tablespoons of oil in a large skillet and crush in some garlic. Add the coated chicken pieces one at a time, turning once to fully brown and cook the meat.

Keep the cooked chicken warm in an oven while you prepare the next step.

Keep the cooked chicken warm in an oven while you prepare the next step.

 

Once the chicken is done, put in in a warm oven on a plate. Next, add 1 cup Marsala cooking wine to the skillet along with a 16 oz pkg of sliced mushrooms. Add one or two more cloves of crushed garlic. Let the shrooms simmer in the cooking wine for about five minutes or until the liquid is reduced by half.

 Add 1 cup Marsala cooking wine to the skillet along with a 16 oz pkg of sliced mushrooms. Add one or two more cloves of crushed garlic. Let the shrooms simmer in the cooking wine for about eight minutes or until the liquid is reduced by half.

Add the cooked chicken back to the pan of liquid and mushrooms, turning once to coat with the juices. Let sit in the pan for about a minute on medium low heat to thicken the liquids.

Add the cooked chicken back to the pan of liquid and mushrooms, turning once to coat with the juices. Allow the chicken to sit in the pan for about a minute on medium low heat to thicken the liquids.

Serve with a side of seasoned rice. Delightful.

Serve with a side of seasoned rice. Delightful.

 

Allergy Free Chicken Marsala

First, filet four boneless, skinless chicken breasts.
In a large ziploc bag, combine 1/2 cup gluten free flour, 1/2 tsp salt and a dash of garlic powder.
Add two chicken pieces at a time and shake to coat.
Heat a few tablespoons of oil in a large skillet and crush in some garlic.
Add the coated chicken pieces one at a time, turning once to fully brown and cook the meat. Add more oil as you go, if necessary.
Keep the cooked chicken warm in an oven while you prepare the next step
Next, add 1 cup Marsala cooking wine to the skillet along with a 16 oz pkg of sliced mushrooms.
Add one or two more cloves of crushed garlic.
Let the shrooms simmer in the cooking wine for about eight minutes or until the liquid is reduced by half.
Add the cooked chicken back to the pan of liquid and mushrooms, turning once to coat with the juices. Let chicken sit in the pan for about a minute on medium low heat to thicken the liquids.
Serve with a side of seasoned rice.*

Seasoned Rice

  • 2 cups unconverted Jasmine rice
  • 3 cups chicken broth, such as Pacific
  • 1 tsp dill weed
  • 1 tsp garlic powder
  • 1 tsp crushed basil

In a medium sauce pot, combine all dry ingredients and then add the broth. Cover.

Cook over medium high heat until boiling.

Turn the heat down to low and allow to simmer, covered, until all liquid is absorbed.

 

Happy Easy Yet Delicious Dinners!

Hot Fudge Pudding Cake. It Makes Winter Bearable. But Your Jeans Unwearable.

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Sorry about that title.

But it is the truth. Why not just tell it like it is?

But it’s so good, so decadent, you won’t be able to resist. So just hit the gym a little more often and you’ll still be able to fit into those Levi’s. Or Lawmans. Or Hash Jeans. Wait. I’m dating myself.

Shall we begin?

My oldest daughter requested this delightful treat the weekend after her heart stopping accident (see previous post). Not being able to find one that fit our allergy specifications, I found a recipe in my old Pillsbury cookbook and revamped it to be allergy free and also to contain less sugar.

Excuse me while I take a moment to get down with my bad self. *clap clap clap*

And this is what we came up with:

Allergy Free/Vegan/Low Sugar Hot Fudge Pudding Cake

  • 1 1/4 cups gluten free flour
  • 2/3 cup sugar (I used evaporated cane crystals. You can use coconut sugar, date sugar or even 1/2 cup agave.)
  • 2 Tb. unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup almond or other milk (I used unsweetened – highly recommended here)
  • 2 Tb melted Earth Balance spread
  • 1 tsp vanilla
  • 1/2 cup sugar (This recipe will work best if you use some form of crystallized sugar rather than agave for this step.)
  • 2 Tb unsweetened cocoa powder
  • Dash salt
  • 1 1/3 cups very hot water (120-130 degrees F)

Heat oven to 350 degrees.

In a medium bowl, combine flour, 2/3 cup sugar, 2 Tb cocoa, baking powder, and 1/2 tsp salt. Blend in almond milk, Earth Balance and vanilla. Mix well. 

Spread batter in an ungreased 8″ square baking dish. Your batter will not resemble traditional cake batter at all. It will be more like a dough.

In a small bowl, combine 1/2 cup sugar, 2 Tb cocoa and dash salt. Mix well to combine. Sprinkle evenly over cake batter. Pour hot water evenly over sugar mixture.

Bake at 350 for 35-40 minutes or until center is set and firm to the touch.

And for the love of Green Acres, serve it warm! With coffee! 

This is extra good with dairy free whipped cream (such as Rich’s or refrigerated canned coconut milk) or vanilla ice cream (such as Coconut Bliss).

Be aware that even though the sugar is reduced in the recipe, it is still quite sweet. So take a small serving to begin with. And then you can, of course, take another small serving after that. I think that’s reasonable.

What your cake should look like when it is done. (Yes, I doubled mine. I have two seventeen year old man children).

What your cake should look like when it is done. (Yes, I doubled mine. I have two seventeen year old man children).

Happy Warm and Cozy Dessert Days!

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