chewy chocolate chips cookies

• 3 cups Gluten Free Please!all-purpose flour
• 1/2 tsp baking soda
• 1 tsp baking powder 
• 1 cup (2 sticks) unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1 cup packed brown sugar
• 1 teaspoon salt
• 2 teaspoons pure vanilla extract
• 2 large eggs
• 1 cups (about 12 ounces) semisweet and/or milk chocolate chips                                                                  
•   Preheat oven to 350 degrees. In a small bowl, whisk together the GFP!flour, baking powder and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. add  vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
• Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
•  Bake until cookies are golden around the edges, but still soft in the center, 12 to 15 minutes. Remove from oven, and let cool on baking sheet 1 to Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes.                                                                                                          Enjoy                                                                              

DOUGHNUTS #1

 

 

 Doughnuts. As you drop spoonfuls of batter into the oil,it become delicious crunchy on the outside of the doughnut. These cinnamon sugar doughnuts are very easy and quick to make, perfect for a weekend breakfast.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

• 2 cups Gluten Free Please! Flour
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 2 eggs
• 1 cup buttermilk
• 1 tablespoon baking powder
• Vegetable oil for frying
• 1/2 cup sugar
• 1 tablespoon cinnamon

 In a small bowl, stir the cinnamon into the 1/2 cup sugar and set aside.

Preparation:

1. In a deep fryer or skillet, heat several inches of vegetable oil to 350 degrees (F).
   
2. Mix the flour, salt, baking powder and 3 tablespoons sugar in a bowl.
   
3. Stir in the eggs and 1 cup buttermilk with a wooden spoon. Add more buttermilk, slowly, until mixture has the consistency of a very thick cake batter.

1. Using 2 teaspoons (or a small cookie scoop), scoop a generous teaspoon of batter and carefully drop it into the oil, using the second spoon to help scrape the dough off of the first one. Repeat with several more teaspoons, but do not overcrowd the doughnuts or they will stick together.
   
2. Cook the doughnuts, turning occasionally, until golden brown on all sides.
3.  
   
4. Remove doughnuts from the oil with a slotted spoon, and drain briefly on paper towels.
   
5. Roll the doughnuts in the cinnamon sugar while still hot.
   
6. Cook the rest of the doughnuts in batches.
   
7. Doughnuts are best served warm, and can be reheated or kept warm in the oven.

Makes about 25 small round doughnuts.

Seasoned Pumpkin Seeds

Now that Pumpkin season is here, Pumpkin seeds are so easy to do.

Start by saving all you seeds from your pumpkin cravings.
Wash and dry them.

After they are dried, season them with what ever flavor you want.
I use salt,pepper and garlic.

I use cast-iron pan to pan fried them.

Heat 1/4 cup of oil in pan.
put 1tsp each of sale, pepper and garlic powder. Add about 2 cups of pumpkin seeds.
Stir until  seeds are light brown and coated.
Put on baking tray and bake in 350 oven for 10 minutes

Enjoy!!!!

Happy Halloween :)  

Gluten Free Tabouleh

Gluten Free Tabouleh Recipe

1 Cup Cooked Quinoa

1 ½ tsp. finely grated lemon zest

2 ½ tbs freshly squeezed lemon

6 tbs Olive Oil

1 Large Tomato (Chopped Fine)

¼ Cup Minced Parsley

1 tsp. Minced mint leaves (optional)

Coarse Salt and Pepper

1. Boil Quinoa as directed on package.

2. Whisk together lemon zest, lemon juice, salt, pepper and olive oil
in a large bowl.

3. Add finely chopped tomatoes, minced parsley and mint leaves (if
using) and stir together well.

4. Next, add cooked Quinoa to mixture and mix well.

5. Enjoy! This dish can be served warm, room temperature or chilled.

Crunchy Pizza Crust

saw this recipe and it is pretty close to my from scratch but easier,  just buy the Mix

Crunchy Pizza Crust

1 bag (3-1/2 cups) Pamela's Gluten-Free Bread Mix
1 yeast packet (enclosed in 19oz mix bag)
1/4 cup oil
1-1/2 cups warm water
Optional: Add 2 tsp Italian herbs and/or 1/2 cup grated cheese to dough
Optional: Add 2 tsp fresh rosemary to dough

Dough makes two, 12- to 14-inch crusts, or 3 to 4 smaller personal sized crusts.

Combine Pamela's Gluten-Free Bread Mix, yeast packet, oil and water (no eggs are used). With a Heavy Duty Stand Mixer mix on medium for 2 minutes. Cut dough into two or three portions (based on your desired pizza size). Spread one portion of dough per pizza onto parchment paper (do not use wax paper). Use oil or non-stick spray on dough and fingers to keep fingers from sticking when spreading dough into pizza shape. Let rise 60 to 90 minutes.

With a pizza stone in the oven preheat oven to 375°.

For a thinner crust, spread dough thinner again, after it has rested for the 60 to 90 minutes.

Bake without sauce on the parchment paper on hot pizza stone for 15 to 20 minutes until pizza is lightly browned. If a pizza stone is not available you could use a cookie sheet under the parchment paper.

Pull lightly browned crust from the oven and dress with sauce and toppings. Return to oven and bake on stone until toppings are hot, approximately 5 minutes. OR remove crust from oven after initial baking, let cool, wrap and freeze or refrigerate for later use.

To bake frozen or refrigerated par-baked crust: remove from freezer or refrigerator. Let thaw if frozen, or warm to room temperature. Dress with sauce and topping, With a pizza stone in the oven preheat oven to 375°, then bake on hot pizza stone until toppings are hot, approximately 5 minutes.

Pizza Ideas:
#1. Ready-made pasta sauces make a quick pizza sauce and come in a variety of flavor combinations.
#2. Try adding seasonings or cheese to the dough for interesting flavors.

Consumers concerned about gluten should check that all flavorings and additional ingredients added to recipes are gluten-free.