Peanut Butter Cookies–Gluten Free and Dairy Free

I have a piano student who has both a gluten and a dairy intolerance. When I mentioned there would be snacks at a studio party I was hosting, this student nonchalantly asked, “They’ll be gluten free and dairy free, right?” Umm……Of course! And so, they were.

20140314_095027This peanut butter cookie recipe is quick to whip up. I won’t promise they taste exactly like traditional peanut butter cookies, but they’re pretty good!

Peanut Butter Cookies (GF/DF)

Recipe based on Gluten Free Girl

You’ll need:

  • 1 cup creamy peanut butter
  • 1 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 tsp baking powder

1. Preheat oven to 350 degrees, and cover two baking sheets with parchment paper.

2. Cream together the peanut butter and the sugar. Add the egg and vanilla and mix in. Add the baking powder, and combine.

3. Refrigerate for 20-30 minutes.

4. Roll into small balls, an inch in diameter. Much bigger than that, and the cookies won’t hold together. Roll each ball in sugar, and place on parchment covered cookie sheet. Using a small fork, press lightly on the top of the cookie.

20140313_1932055. Bake for 6-7 minutes. Let cool on the cookie sheet for 5 minutes, and then transfer to a cooling rack. They won’t quite look done coming out of the oven. That’s OK! They continue to bake on the cookie sheet after you take them out the oven.

A note: this dough will be gooier than your average cookie dough (even after refrigerating), due to not having any flour in it. It’s supposed to be like that–follow the directions, and you’re on your way to gluten and dairy free happiness. Happy baking!


Spring Rolls

The sun in shining. IT’S SPRING. After a week of less-than-springlike weather last week (ahem, snow in April?), this week is starting to show signs of warmer temps and greener grass. In honor of the changing seasons, I bring you spring rolls. We gave them a try at our Spring Party on the first day of spring, and they were wonderful! They’re perfectly versatile, and super easy to make.

Before you do anything else, you’ll need to buy rice paper. I found mine in my local grocery store in the ethnic food aisle. They look like this:

IMG_0091Out of the package, they look like this:

IMG_0093A little strange, I know.

While you’re at the store, pick up a sauce. A basic sweet and sour will do, but if you want something more spicy, be my guest.

Here we go! This is an extremely flexible recipe, so don’t feel trapped by the ingredients you see below. Try them with chicken. Or just veggies. Use different veggies. More filling! Make them to suit your tastes.

Spring Rolls

Servings: 2

You’ll need:

  • Rice Paper
  • 1 lb steak (whatever cut you’d like)
  • 1 Tbs. Worcestershire Sauce
  • 2 Tbs. Soy Sauce
  • Dash of onion powder
  • Dash of pepper
  • 3 carrots
  • Sprouts (make your own!)
  • 1 avocado
  • 1/2 of a cucumber

1. Slice your steak into thin strips, and marinate in a ziploc bag with the Worcestershire, soy sauce, onion powder, and pepper. Leave it in the fridge for 20-30 minutes.

2. While the meat is marinating, slice your veggies. You want them all to be about 4 inches long and thin.

IMG_01043. After the meat is marinated, cook it in a skillet (we love cast iron!) until it reaches your desired level of “done.”

4. Assemble your spring rolls! Dip your rice paper in a large pot of hot water. You don’t need boiling water, here. It needs to be hot, but not so hot you can’t put your hand it. First dip one half, and then the other, 3-4 seconds each half. Don’t worry if the paper still feels stiff, the water will continue to soak in. Lay the paper flat on a plate.

5. Top your rolls with whatever you would like. Don’t forget a sauce. The sauce is the best part. This is a store brand sweet and sour, found right next to the rice paper.

IMG_01146. To roll, first fold in the right and the left side. Then roll it up!


Chicken Breast Pizza

I spent my last two years of college living in the most adorable, shabby-chic apartment with 3 of the most delightful girls I know. One summer, one of my roommates and I decided that we had eaten a bit too much ice cream that spring. So we started a no-carb diet. This recipe was one of our favorites.

While I definitely don’t recommend the diet, I can recommend this recipe! Gluten free, but it will hit the spot of the pizza-shaped hole in your stomach.

Chicken Breast Pizza

Servings: 2 per chicken breast

You’ll need:

  • One chicken breast
  • Cornmeal
  • Pizza sauce
  • 1/4 onion, diced
  • 1/4 bell pepper, diced
  • 3-4 mushrooms, sliced
  • Mozzarella cheese
  • Oregano, pepper, other spices as desired

1. Preheat oven to 375 degrees.

2. Place the chicken breast between two sheets of wax paper. Pound with the flat side of a meat tenderizer or a mallet hammer until it’s about 1/2 an inch thick.

3. Sprinkle cornmeal on each side of the chicken.

4. Spread pizza sauce. Add toppings and spices as desired.

5. Bake, covered with tinfoil, for 25 minutes. Uncover and bake for 5 more.