Category Archives: Recipes

Flourless Peanut Butter Cookie Recipe

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Tonight I LOLd so much that my tummy muscles are now sore.  THAT IS THE BEST!!!!  And it’s all thanks to my mom.  LOL.  Oh how I love IMing.  And I love WeeMees and I love emoticons.  YAY!

AND I’m tired and lazy so you’re getting a yummy recipe for your post today:

Flourless Peanut Butter Cookies

  • 1 c. peanut butter (I usually add a little extra and do about 2/3 crunchy 1/3 smooth)
  • 1 c. brown sugar
  • 1 large egg
  • 1 tsp baking soda
  • 1 c. chocolate chips

Mix it all up and drop by slightly rounded TEASPOONfuls (these are BABY cookies – make sure to measure by TEASPOON) onto a baking sheet.  Bake at 350F for 10 minutes (about.)

ENJOY!!!  These are the BEST!!!!

Cornbread – Recipe

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When I tell people not from the U.S. that I’m going to make or eat cornbread they look at me like “WHAAAT?  You eat bread that’s made from corn?”  Haha!  No not exactly.  Cornbread is umm.. idunno – how do you describe it?  It’s more like a muffin than bread.  And it’s yummy – especially when served  – idunno – what do people eat cornbread with?

This picture doesn’t really do cornbread justice but it IS what cornbread looks like.  I usually serve it with honey butter (or just honey as I’m lactose intolerant.)  Oh the yumminess.  Oh the American goodness.  Oh the sugar in the honey prolly isn’t that good for me.  But SO WHAT? I’m still a rockstar! ;)

Cornbread

RECIPE – AMERICAN CORNBREAD

Ingredients:

  • 1 c. cornmeal
  • 1 c. flour (or orgran’s gluten free self-rising flour)
  • 1 tsp salt
  • 1/4 c. sugar
  • 3 tsp. b. powder
  • 1 c. milk
  • 1/4 c. oil
  • 1 egg

Instructions:

  • preheat the oven to 425F or 218C
  • mix the first 5 ingredients in a bowl
  • mix the last 3 ingredients in a separate bowl
  • mix both sets of ingredients together (omgosh really?)
  • put/pour/spoon/whatever the batter into a 9×9 pan
  • Bake for 20-25 minutes
  • Eat and enjoy.  :)

In other news:

Oh hey – I thought I’d let you know I had to walk across my bedroom to get this recipe for this blog post.  And considering that my ankle is double-size, I LIMPED and I have a skin infection on my ankle that the Dr. said, “You should take this seriously.  If you don’t feel better tomorrow come back in.  And if you even wonder whether you should come back in, come back in” – umm yeah – considering THAT – you should be EXTRA grateful for my sharing spirit.  :d Apparently skin infections are DANGEROUS.  Lucky me!  I’ll be limping for the next couple days – no work – no school.  But at least the flu that had me flat out in bed FOR EIGHTEEN SOLID HOURS seems to be going away.  YAY!

Last week?  A date, another date, (omgosh Daisy what has gotten into you?) a catch-up w/a friend? why is he so confusing!!??!!, homework, work, X-Men Origins, some art festival that I can’t remember the name of, a walk in the botanical gardens and yeah … a good week.

Up this week?  Homework, homework, more homework, a date (AGH!), probably another catch-up w/the friend?, more homework and a first-time meet with bloggers lmchugh and aussieerin.  SO EXCITED!!!  If you’re in Sydney and want to meet up with us on Friday – let me know!  :D

Recipe – Pancakes – mmmm

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American Pancakes

(I was told by my Aussie friends that my pancakes are American style AND delicious.  imagine that.)

2 c. buttermilk (or 2 c. milk + 1 T. lemon juice)
2 c. regular flour (or Orgran’s All Purpose Gluten-Free Flour)
2 T. sugar
2 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1 large egg
3 T. melted unsalted butter
1 c. blueberries

NOTE:  Gluten-Free flours are NOT made alike.  I’ve only tested this recipe with Orgran’s.

So this is ANOTHER recipe where you really need to follow the instructions for it to work.  I’m guessing that you, like me, rarely have buttermilk on hand – so go ahead and put the lemon juice in your milk and let it sit out for 5 minutes to make your own version of buttermilk.

Next mix the flour, sugar, b. powder, b. soda, and salt in a bowl.  Whisk it up and leave it with a nice well in the center.

Add the egg and melted (but slightly cooled) butter to the milk.  Whisk it up.

Pour the milk mix into the flour mix well.  Whisk it GENTLY.  The batter SHOULD be lumpy and you do NOT want to over mix it or it will be gross.  So for real – only whisk it until JUST MIXED.  Then drop it by 1/4 c. onto a preheated and pre-oiled or pre-buttered skillet.  Drop blueberries onto each pancake.  Cook for 1 1/2 – 2 min.  Flip and cook for additional 1-1 1/2 min.

Serve with maple syrup.  ENJOY!

Recipe – Lemon Squares

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I have been soooo frustrated with the kitchen where I’m living – like seriously – sooooo frustrated!! BUT it’s just a kitchen and as such I really shouldn’t let it get to me right?  D So instead of being frustrated I’ve decided to try and work around its inadequacies.  Sure the oven is junk – but it still gets hot and I still have blue ribbons to win for my baked goods so it will have to do!

Today I attempted Lemon Squares.  I used Orgran’s Gluten Free All Purpose Flour and they turned out GREAT!

YAY!!  And that leads me to what I’m grateful for today – Orgran’s Gluten Free Flour. ) I’m so grateful they sell that in Australia because it works like a champ.  You seriously can’t even tell it’s not normal flour.

Lemon Squares

Crust
1 c. flour (or Orgran’s gluten free stuff)
1/2 c. butter
1/4 c. powdered sugar

Lemony goodness
2 eggs
1 c. sugar
1/2 tsp baking powder (gluten-free)
2 1/2 T. lemon juice (freshly squeezed if possible)
Dash of salt

Mix up the crust (it’s easiest to use your hands) and pat it into an 8×8 pan.  Cook at 350F for 20 min or until the edges are lightly golden and WHILE IT’S BAKING!!! … mix up the lemony goodness (you can use a fork or a whisk) and let it sit out while the crust is baking in the oven.  Sounds crazy – I know – but it makes a difference.  When you take the crust out of the oven, quickly give the lemony goodness another whisk or fork through and then pour it over the hot crust.  Bake for an additional 20 min or until the center is just set.

Enjoy!

No-Bake Cookies – Cocoa Powder makes the difference

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I have to give a little shout-out to Nestle Baking Cocoa. OH WOW! They took my no-bake cookies from yum to YUMMY!

Here’s my recipe:

2 c. white sugar
4-5 T. Nestle Baking Cocoa
1 stick (1/2 c.) margarine or butter
1/2 c. lactose free milk (or regular I suppose.)
1/3 – 1/2 c. crunchy peanut butter (optional)
about 2 tsp. Vanilla
4 c. oatmeal (1 c. old, 3 c. quick)

Heat the sugar, cocoa, margarine and milk until it comes to a ROLLING boil. (That part is important.) Stir constantly and keep it at a rolling boil for 2 minutes. Don’t start the timer until it’s a FULL rolling boil. :) When your 2 minutes is up – take the pan off the heat and stir in the vanilla and opt. peanut butter. Pour over your oats – mix it up – drop by rounded spoonfuls onto waxed paper and let them cool. (But definitely steal some while they’re warm because it’s so yummy!)

They’re good just like that or frozen – your choice.