Tuesday, February 27, 2018

Almond Flour Coconutty Cookies

Almond Flour Coconutty Cookies
When I decided to adapt my coconutty cookies to replace almond flour for the regular or gluten free flour, I didn't realize which direction these would go in. They were much flatter than I thought they'd be, and they were also packed with way more flavor that I thought they'd have. 

They don't look all that impressive, and I can't put into words exactly what makes them special. Just know that when they're just underbaked, they have an incredibly chewy texture and a fabulous buttery caramel flavor. Mmm. So good.

My husband took two downstairs to snack on, and when he'd finished the second one, he was actually a little bit sad when they were gone. 

So, all that to say, if you like coconut and nuts at all--even if you are not gluten free--you should try these cookies. I'm pretty sure you'll love them.

Almond Flour Coconutty Cookies

  • 14 tablespoons butter, softened
  • 1 cup light brown sugar
  • 1/2 cup white sugar
  • 1 teaspooon baking soda
  • 1 teaspooon salt
  • 2 teaspooons vanilla extract
  • 2 large eggs
  • 2 1/4 cups almond meal/almond flour (I use Bob's Red Mill)
  • 2 cups sweetened shredded coconut
  • 1 cup chopped pecans (I lightly toasted mine)
  • 1 cup sliced almonds (also lightly toasted)
1.  Preheat oven to 350 degrees Fahrenheit.
2.  Cream butter and sugars.  Beat in baking soda and salt.  Beat in vanilla extract and eggs.  
3.  Mix in almond flour. Then stir in coconut and nuts.
4.  Scoop by tablespoons onto parchment-lined baking sheets, leaving two inches between cookies. 
5.  Bake at 350 for 12-15 minutes, or until cookies are mostly baked and starting to brown at the edges. Bake them less for chewy cookies, and longer for crisp cookies.
6.  Allow to cool on pan for 5 minutes before removing to a wire rack to cool completely.

Note: I like to keep my cookie dough in the fridge, or make and freeze dough balls.  These cookies withstood the freezing of the dough very nicely.

Makes about 4 dozen 4-inch diameter cookies, I think.

They kind of look like oatmeal cookies
Cookie dough balls ready for the freezer

Sunday, February 11, 2018

Homemade Chocolate Pudding

Homemade Chocolate Pudding: Sweet, simple, and satisfying

I've been on a chocolate pudding kick the last couple of weeks. I modified a chocolate cream pie filling recipe, and since this is the third time in two weeks I've made this pudding, I figured it was time to commit to putting it in a blog post here. 

This pudding probably tastes similar to what you could buy at the store in those little plastic cups, or what you could make with Jell-O pudding powder, but this feels healthier because I know and can pronounce every ingredient I put into it.

It's just a simple, relatively easy to prepare sweet treat that makes me happy. Try it and see if it makes you happy too.

Homemade Chocolate Pudding

  • 1/6 cup (about 2 3/4 tablespoons) white sugar
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 2 cups milk (2% is best, I think)
  • 2 large egg yolks
  • 1/2 cup Dark Chocolate Chips (I like Nestle's Dark Chocolate Chips)
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon vanilla extract
  • 1 cup whipped cream, optional
  • Place 6 glass cups on a plate or small tray. (Each serving will be a little less than half a cup, so pick your size accordingly. I used my Pampered Chef 1-Cup Prep Bowls)
  • Place sugar, cornstarch, and salt into a medium size heavy bottomed saucepan.
  • Whisk together the milk and the egg yolks, and then whisk the liquid into the saucepan with the dry ingredients.
  • Turn the heat to medium, and cook until liquid has thickened, stirring constantly with the whisk. It will take about 3-5 minutes to thicken to a gravy-like consistency. 
  • Turn off the heat, add the chocolate chips and unsalted butter. Whisk to melt chips and butter, and add the vanilla. Continue whisking until smooth.
  • Use a silicone spatula to stir/scrape the corners to make sure everything is incorporated.
  • Carefully pour about a scant half cup of pudding into each dish.
  • Cover each dish with a bit of plastic wrap, making sure the plastic wrap is in direct contact with the pudding.
  • Place in refrigerator until completely chilled (at least two hours).
  • Top with whipped cream, if desired.
Makes 6 servings
Recipe is easily doubled 

Just poured--a little messy
Ready to go into the fridge

Gluten Free Cinnamon Muffins

Gluten Free Almond Flour Cinnamon Muffins

This is a complete experiment, as I am still attempting to go mostly gluten free and still bake delicious things. 

As I was looking for muffin recipes using almond flour, I really just wanted a rich, sweet muffin without the gluten, but all I could find were paleo recipes that called for stevia, honey, and almond milk. I don't want a healthy muffin--I want a delicious gluten free muffin.

So, I found a basic recipe on Allrecipes.com, and made some modifications.

At first I used a mixture of almond flour and gluten free all purpose flour for the muffin, and it was fine. Then I tried all almond flour, and it was great--but I'd forgotten the sugar. Sigh.

Next I tried all almond flour again, but the topping turned out weird, so I threw those out and changed the amount of butter in the topping...

After two tries on one Sunday, I have settled on the recipe you see below.

Did I end up with a delicious gluten free muffin? Well, yes. Yes, I did. 

They are just sweet enough for me--the crumb topping makes up for the sugar I omitted from the batter. These muffins are very moist and crumbly when warm, and you'd never know they're made with almond flour. 

Alright. There you go: a delicious, not-so-healthy almond flour gluten free muffin. Well worth the effort and anguish I put into them. Enjoy.

Gluten Free Cinnamon Muffins
    adapted from AllRecipes.com

  • 1 1/2 cups almond flour/meal
  • 1/3 cup sugar (original recipe calls for 3/4 cup)
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/3 cup buttermilk
  • 2 tablespoons vegetable oil
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/4 cup sugar
  • 1/4 cup gluten free all purpose flour
  • 2 tablespoons butter, cold and sliced thin
  • 3/4 teaspoon ground cinnamon
  • Preheat oven to 400 degrees Fahrenheit.
  • Line or grease about 8 muffin cups (the original recipe says it makes 6 muffins; reviews say it makes 12; I got 8).
  • In a large bowl, combine the almond flour, 1/3 cup sugar, salt, baking powder, and 1 teaspoon cinnamon.
  • Whisk together the buttermilk, vegetable oil, egg, and vanilla.
  • Combine the wet with the dry ingredients and spoon or otherwise distribute batter into the muffin cups.
  • With your fingers, mix the 1/4 cup sugar, 1/4 cup gluten free flour, and 3/4 teaspoon ground cinnamon in a small bowl with the butter until butter is evenly distributed and you have crumbles.
  • Place as much of the crumble mixture over each muffin as you can (I had abut 2 tablespoons left over).
  • Bake muffins at 400 degrees Fahrenheit for about 16-18 minutes*.

Makes about 8 regular size muffins

*I may try baking them longer at a lower temperature, or maybe in a darker pan, as come of them were a little underdone in the middle. I thought they tasted fine, but my husband did not care for the underbaked center. They were just a little moist and dense toward the middle, but they were cooked all the way through.

Thursday, January 11, 2018

Dark Chocolate Almond & Toffee Clusters

Dark Chocolate Almond & Toffee Cluster

In August I went back to work full time since becoming a mom seventeen years ago. I’d worked part time for about 12 years, but full time teaching requires a LOT more time than part-time. Makes sense.

At any rate, I’ve not had the time, energy, or inclination to blog very much lately. I mostly blog just to keep the recipes I do make/write in a location where I can access them easily. The fact that other people still use my blog and that I still make about $30 a month via AdSense is just icing on the cake.

So today was my first snow day as a full time teacher, and I have to say, it’s been awesome. I woke up at my usual 5:00 AM and went through my morning routine, pretty much expecting a snow day to be called—which it was.

I went back to bed and slept a couple more hours, made pancakes for breakfast, focaccia for future lunches, worked on some actual work on the computer, and made these chocolate almond clusters.

Yes, it’s been a great day.

After I posted a pic of these on Instagram, a friend said she’d like to see the recipe on my blog. I don't know if she realized how involved I'd make the recipe...

Well, it’s a throw-together kind of recipe, and I’m the crazy person who has homemade toffee and the other ingredients on-hand, so what you see below may not be super accurate.

But considering the fact that the three ingredients are chocolate, almonds, and toffee, whatever you end up with will likely be delicious no matter what.

If you prefer milk chocolate to dark, you can use that. Just be aware that if you’ve never tempered chocolate before, milk chocolate is a little fussier than dark.

So here you go, Mindy. I know you're going to get going on making these immediately.

Dark Chocolate Almond & Toffee Clusters


  • 1 bag (8.87 ounces) Dove Dark Chocolate Promises, unwrapped
  • 1 ½ cups roasted unsalted almonds
  • 1/3 cup toffee bits (packaged or homemade—see *recipe below)


  • Line a baking sheet with parchment or wax paper and set aside.
  • Put a medium pot half filled with water over a medium flame, and bring the water to a simmer.
  • Place all but four of the Dove Dark Chocolate Promises in a medium size metal or glass bowl.
  • Place the bowl containing the chocolate on top of the simmering water.
  • When the chocolate appears about 2/3 melted, remove from the heat and stir with a silicone spatula. Keep stirring until the chocolate is completely melted. If, after 3-4 minutes of stirring, the remaining solid chocolate is still in pretty large chunks, return the bowl to the simmering water and stir over the heat for another 30 seconds to 1 minute. Turn the heat off, but leave the pot of water there. You may need it later.
  • Remove and continue stirring.
  • This is where it gets a little complicated: If the chocolate melted quickly as you stirred it off the heat, and the bowl feels warm, add 3 pieces of the reserved chocolate. If the chocolate melted slowly off the heat, only add 1-2 pieces of the reserved chocolate.
  • The idea is to stir until the added chocolate stops melting into the rest of the chocolate. This is how chocolate gets into temper and will have that nice shiny exterior after it solidifies. Plus, it won’t melt immediately when you touch it, and it will have more of a snap when you bite into it. This is what you want.
  • When chocolate is in temper, and the added chocolate is still a chunk, remove the chunk to the prepared parchment/wax paper. You can eat it later.
  • Add the almonds and toffee; stir with silicone spatula to incorporate.
  • Using a small spoon, scoop out 2-3 almonds at a time. Use the silicone spatula or another spoon to scrape the chocolate and almonds off onto the parchment/wax paper. Repeat until all of the mixture has been used.
  • If you’ve tempered your chocolate correctly, about halfway through the scooping and dropping process, the chocolate in the bowl will begin to solidify. Return the bowl to the pot with the hot water and stir until the chocolate is liquefied enough for you to continue scooping and dropping. Repeat as needed if chocolate firms up in the bowl.
  • Allow clusters to set before eating. If the chocolate has been tempered well, this should only take about 10-20 minutes.

Makes about 2 ½ cups almond clusters

*English Toffee Bits


  • 1/4 cup packed C & H Light Brown Sugar
  • 1/2 cup C & H White Sugar
  • 1/2 cup butter Directions
1. Line a square Pyrex pan (8X8) with parchment paper or non-stick foil.
2. In a heavy saucepan heat butter and sugar to boiling over medium heat, stirring constantly. Boil over medium heat until it reaches 300° on a candy thermometer. Pour into prepared pan and evenly spread with a silicone (not rubber) spatula. Allow to cool completely.
3. Break toffee up into big chunks with your hands and then on a clean cutting board, chop into smaller bits. Be sure to taste some to see if it's good.
Makes about 1 1/2 cups of toffee bits. Use the extra to make some toffee chocolate chip cookies or use as an ice cream topping. They'll keep in a zip top bag for a few weeks as long as you keep them in a cool, dry place.

Saturday, December 30, 2017

Gluten Free Coconut Pecan and Toffee Cookies

Gluten Free Coconut Pecan and Toffee Cookie

Here's another favorite recipe of mine that I've turned gluten free. I really just took my Coconutty Cookie recipe ans swapped out the King Arthur flour for Better Batter GF flour. And I just stuck with pecans instead of my three-nut mixture.
The main difference I've noticed so far is that these cookies baked up lighter and fluffier than the other. That's probably because I baked them a little longer than I should have. 
I'll be sure to slightly underbake the next sheet to go into the oven.
For now, these are still great: sweet, nutty, and satisfying. You'd really never know they were gluten free.

Gluten Free Coconut Pecan and Toffee Cookies

  • 1/2 cup butter, softened
  • 1/2 cup margarine
  • 3/4 cup brown sugar (light or dark)
  • 3/4 cup white sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp vanilla extract
  • 2 large eggs
  • 2 1/4 cups Better Batter Gluten Free All Purpose Flour
  • 2 cups sweetened shredded coconut
  • 2 cup chopped pecans
  • 3/4 cup toffee bits (use Heath Toffee bits or recipe below)
1.  Preheat oven to 350 degrees F.
2.  Cream butter, shortening and sugars.  Beat in baking soda and salt.  Beat in vanilla extract and eggs.  
3.  Mix in flour just until blended.  Then stir in coconut, nuts and toffee bits.
4.  Scoop by tablespoons onto parchment-lined baking sheets, leaving two inches between cookies.  (If you want a flatter cookie, like the one in the bottom pic, flatten the tops of the dough balls so you have a dough disk that's about a half-inch thick.)
5.  Bake at 350 for 10-11 minutes, or until cookies are puffed and start to brown around the edges.
6.  Allow to cool on pan for 5 minutes before removing to a wire rack to cool completely.

Makes about 3-4 dozen cookies

Sunday, November 26, 2017

Chex Mix--Classic Gluten Free

Gluten Free Classic Chex Mix
This is the third time I've made this mix in the last three weeks. 
There's really not that much to tell, except that it's an easy, delicious, versatile, and gluten free version of a classic.
The main reason I'm blogging about it is because I want to have the recipe handy for myself since I seem to be currently addicted to it.

Gluten Free Classic Chex Mix
     --adapted from BettyCrocker.com and LandOLakes.com

  • 4 1/2 cups Rice Chex
  • 4 1/2 cups Corn Chex
  • 2 cups gluten free pretzels (I like Glutino GF Pretzel Twists)
  • 4 tablespoons margarine
  • 2 tablespoons vegetable oil (I used canola)
  • 2 tablespoons Worcestershire sauce
  • 1 1/2 teaspoons seasoned salt 
  • 3/4 teaspoon garlic powder (not garlic salt)
  • 1/2 teaspoon onion powder (not onion salt)
  • Preheat oven to 250 degrees Fahrenheit.
  • Measure Rice Chex, Corn Chex, and gluten free pretzels into a large roasting pan and gently mix.
  • Place margarine in a medium sized microwave safe bowl, cover, and microwave on high for about 20-35 seconds, or until margarine is melted.
  • Add vegetable oil, Worcestershire sauce, seasoned salt, garlic powder, and onion powder to the melted margarine and stir.
  • Drizzle the seasoned liquid all over the Chex and pretzels, stirring the mix every once in a while.
  • When all of the liquid has been drizzled, stir the mix completely.
  • Bake the mix for one hour, stirring every 15 minutes. 
  • Allow mix to cool completely before placing in an airtight container or zip top bag.
  • You can also enjoy it warm.
Makes about 11 cups of Chex mix

Saturday, October 28, 2017

Granola with Honey & Almonds

Granola with Honey & Almonds

It finally happened. After several (four? five?) years of eating popcorn and a fruit smoothie for breakfast almost every work day, I felt it was time for a change. I don't know how long I can sustain this change, but for now, my breakfast involves homemade granola and yogurt. (If you want to know the truth, the yogurt and granola will be my lunch tomorrow and the popcorn and smoothie will probably be my breakfast. I know--I'm a weirdo.)
Of course, I can't allow myself to eat store-bought granola, so I turned to my good friend Pinterest, and got a recipe. But not this one. I can't find the first recipe I used because I neglected to use Pinterest in the way it was actually intended and did not pin the recipe.
So I combined what I remembered from that recipe with my friend Christie's Cranberry and Walnut Granola recipe and got this.
It's a good, basic granola with a good hearty crunch and just enough sweetness. There are some larger chunks and some bits of chia seeds and individual oats that are on the bottom of the bag, but it's all delicious mixed up with some yogurt and berries.
Good stuff. I think I'll keep on having it for breakfast for a little while.
Granola with Honey & Almonds

  • 2 egg whites
  • 1/4 cup canola oil
  • 1/4 cup honey
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon kosher salt
  • 3/4 cup packed light brown sugar
  • 3 cups rolled oats
  • 1/2 cup almond meal
  • 1 cup almonds, chopped
  • 1/4 cup chia seeds
  • Preheat oven to 300 degrees Fahrenheit.
  • Line a sturdy rimmed cookie sheet with parchment paper. Set aside.
  • In a large bowl, whisk together the egg whites, canola oil, honey, vanilla extract, kosher salt, and brown sugar.
  • Add the oats, almond meal, chopped almonds, and chia seeds. Stir to combine.
  • Pour mixture onto parchment lined cookie sheet and spread evenly. Press down slightly with a silicone spatula.
  • Bake at 300 degrees for 1 hour, removing from oven and stirring every 15 minutes. After each stir, press down slightly again to evenly distribute the granola.
  • When done, remove from oven and allow to cool completely before eating or storing. Store at room temperature in an airtight container or large zip-top bag. 
  • Try to enjoy within about two weeks.
Makes about 5 cups

Wednesday, September 13, 2017

Gluten Free Chocolate Chip Cookies

Gluten Free Chocolate Chip Cookies

These are the best gluten free chocolate chip cookies I've made so far. I made them crisp, because that's what I like--so I can't say that I know how these taste when baked to a soft consistency. These just tasted like great chocolate chip cookies: sweet, buttery, chocolatey--perfect.
I used  Better Batter Gluten Free All Purpose Flour, and that's important to note, because all gluten free flour is different. Better Batter is the brand I use most, as it contains xanthan gum, which is something I've had to add when using other brands. It is what worked for this recipe. 
Feel free to use whichever brand of GF flour you like, but know that you may get different results. 
This recipe also uses a unique mixing method that I discovered when I found my favorite chocolate chip cookie recipe. I think that the mixing method makes a difference too.
So, there you go. Another gluten free recipe that's not healthy at all, but at least it doesn't have any gluten!

Gluten Free Chocolate Chip Cookies

  • 2 1/2 cups Better Batter Gluten Free All Purpose Flour
  • 3/4 cup white sugar
  • 3/4 cup brown sugar (I used dark brown)
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 stick (1/2 cup) margarine, softened
  • 1 stick (1/2 cup) butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups dark chocolate chips (I like Nestle Dark Chocolate Morsels)
  • 1 1/2 cups chopped pecans (optional)
Preheat oven to 350 degrees Fahrenheit.
Line a baking sheet with parchment paper and set aside.
Mix the four, sugars, baking soda, salt, and baking powder with a whisk in a medium bowl and set aside.
In a stand mixer or in a large bowl using a hand mixer, cream together the margarine, butter, egg, and vanilla. It may take a few minutes for the mixture to come together and emulsify, but mix until this happens.
Stir in the dry ingredient mix until completely incorporated with the creamed mixture.
Add the chocolate chips and nuts. Stir to combine.
Scoop dough by the tablespoon and place on parchment-lined pan, spacing cookies about 2 inches apart.
Bake at 350 degrees for 10-11 minutes for soft cookies, 12-14 minutes for crisp cookies. 
Remove from oven and allow to cool on pan for about 3-4 minutes before moving to a wire rack to cool completely.
Makes about 5 dozen cookies

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