Flourless Monster Cookies

I'm always looking for gluten free cookie recipes because of Max's hockey buddy and decided to try these.  I did the first batch almost exactly as she instructed.  They were tasty but they were a bit crumbly.  The recipe creator suggested flipping them and continuing to cook but I really don't think that would have been possible.  So, I tried spraying the pan with a cooking spray and letting them cool a little while on the pan and that helped but wasn't completely successful.  I made them about the size of a golf ball and only slightly flattened before baking and that also helped a little more.  My kids really liked them but I'm not sure I'd make them again because to be honest, they irritated me a bit.

But since I promised that I'd be making the recipes I've been saving over the years, I thought I'd give you "my" feedback.  I'll get back to you with the other recipe I found on another day.

Here's what you'll need:
3 large eggs
1 1/2 C dark brown sugar ~ I only had light

1/2 C unsalted butter, softened

1/4 C sugar

1 t salt ~ I didn't add this

1 1/2 t vanilla

1 1/2 C peanut butter

1 t cinnamon

2 t baking soda

4 1/2 C old fashioned oats ~ not instant

1/2 C chocolate chips

1/2 C white chocolate chips ~ I used butterscotch

1/4 C peanut butter chip ~ I used M&Ms

1/4 C toffee pieces ~ I didn't use

Directions:

1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silpats.
2. Cream butter, peanut butter and sugars together in mixer (about 3 minutes).
3. In a large bowl, toss oats, cinnamon and baking soda together.
4. Add eggs to butter & sugar mixture one at a time. Make sure the eggs are mixed in well. Add vanilla and salt. Mix to combine.
5. Add the oat mixture to the bowl and then slowly add the "stuff" and mix until it is incorporated. No need to worry about over-mixing because there is no flour.
6. Using a small ice cream scoop or spoon, scoop the cookie dough onto the lined baking sheets. Space them about two inches apart. Flatten the tops a bit with the bottom of a glass. Sprinkle with fleur de sel if you wish, I did not.
7. Bake for 10 minutes - turning halfway through the baking time. Cool on a rack but sneak at least one while they are warm.

 

Here's the dough

 Ready for the oven

 Done.  Make sure they are COMPLETELY cool before you bag them up.

 

Strawberry Banana Smoothie

Max had braces put on last week.  He was not a happy camper.  His mouth hurt A lot.  I've never had braces so I did my best trying to make something the meat and bread kid would eat but he was getting sick of fried rice and scrambled eggs so I tried a smoothie.  I realize that a smoothie isn't rocket science but it's not something we make around our house and I didn't realize how truly easy they are.  Mr. Doesn't Like Much, liked this.  I'm hoping that this is the start of something healthier for him instead of the endless malts he drinks.

Here's what you'll need:

3/4 C Orange Juice
5 oz container Greek Yogurt ~ I used Strawberry
1 medium banana
1 1/2 C frozen Strawberries

Blend until smooth and serve to the crusty kid on the couch:)

Gluten Free Brownies

I was looking around at other blogs and this recipe grabbed my attention. Her title was Gluten Free Black Bean Brownies from Katie at Intentionally Katie. I have a friend whose sister is Gluten Free so I'm always looking out for something for her so I thought I'd try it.

I could not believe that adding black beans and very little oil would create a decent brownie. To say I was skeptical was an understatement.

I made them quietly in the kitchen, tasted the batter, which was good and put them in the oven. I frosted them with my kids favorite cooked frosting and served to the toughest critics on the block simply stating it was a new recipe.

Claire said, "they were a little too moist but I liked them". Max asked for another one. I thought they were good but I'm more of a chewy brownie girl, these are more cake like because of the texture/moistness. People at work liked them and asked for the recipe.

I don't think I will ever tell the kids that they contain black beans, they can figure that out on their own. You also don't need to frost them if you don't want to. They tasted good without, we just like any excuse to eat fudge frosting at our house.

So, give them a try and tell me what you think.

1 can Black Beans, drained and rinsed
2 Eggs
1 T Olive Oil
2 T Apple Sauce (or 2 T more Olive Oil)~I used Apple Sauce
1/4 C Cocoa powder
pinch of Salt
1/2 t Baking Powder
1 t Vanilla
3/4 C Sugar
1/2 C Semi Sweet Chocolate Chips

Put eggs, olive oil, vanilla and apple sauce in bottom of blender. Add beans and liquify, you shouldn't see any chunks. Stop and add the rest of the ingredients and I pulsed until it was all incorporated. Pour batter into greased 8x8 pan, sprinkle with chocolate chips and bake at 350 for about 30 minutes or until tester put in the middle comes out clean. Cool, frost and serve.

I will add that you could not serve these warm, they fell apart when trying to take them out of the pan (my kids like warm brownies with ice cream so they had to wait another 15 minutes)

Fudge Frosting

2 T Butter
2 T Milk
1 T Cocoa
Bring to a boil. Add
1 t Vanilla
3/4 C Powdered Sugar
Whisk until smooth and pour on top of brownies.


Looks like regular brownie mix to me
Ready for the oven
The kids LOVED them