dairy free

Honey Cookies

Honey Cookies2

As a kid, I loved coming home to these Honey Cookies on a rainy day!  Today, it’s no different.  Both chewy and crispy, they are totally addicting.  I always think to make these for fall and winter potlucks, as they are the ultimate cookie comfort food.  But, really, they are good any time of the year.  And they make a big batch!

I have also made them gluten and dairy free* by substituting the flour for the Red Mill Gluten-Free 1 to 1 Baking Flour and they were just as amazing!

This recipe has been a favorite in my family for years.

Ingredients:

1 1/3 cup canola or vegetable oil

2 cups white sugar, plus extra for rolling

2 eggs

1/2 cup honey

2 tsp. vanilla

4 tsp. baking soda

1 tsp. salt

4 cups flour

Mix together the oil, sugar, eggs, honey, and vanilla in a large bowl.  Add the baking soda, salt, and flour and mix until well combined.

Roll the dough into one inch balls and then roll them in sugar.  Bake at 375 degrees for 10 minutes.

* Note:  Typically, all of the other ingredients in this recipe are gluten-free, but make sure to double check all of your labels, to be safe!

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Deep Dark Chocolate Cookies

Deep Dark Chocolate Cookies

These Deep Dark Chocolate Cookies are absolutely decadent!  They are soft and chewy on the inside with a crispy outer layer.  You can easily make these with gluten and dairy free ingredients (double check your labels!) and your GF/DF friends (and everyone else) will love you for making these at your next potluck.

For a larger crowd, you should definitely double the batch.  A single batch makes 24 to 30 cookies and no one can eat just one!  This recipe is from Bon Appe’tit Desserts cookbook.

Ingredients:

1 1/2 cups bittersweet chocolate chips (about 9 ozs.), divided

3 large egg whites, room temperature

2 1/2 cups powdered sugar, divided

1/2 cup unsweetened cocoa powder

1 T. cornstarch

1/4 tsp. salt

Preheat oven to 400 degrees.  Line 2 heavy, large, rimmed baking sheets with parchment paper.

Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes.  Cool slightly.

Using an electric mixer, beat egg whites in large bowl until soft peaks form.  Gradually beat in 1 cup powdered sugar.  Continue beating until mixture resembles soft marshmallow creme.  In a separate bowl, whisk 1 cup powdered sugar, cocoa powder, cornstarch, and salt until blended.  On low speed, beat dry ingredients into meringue.  Stir in lukewarm chocolate and remaining 1/2 cup chocolate chips (dough will become very stiff).

Place remaining 1/2 cup powdered sugar in small bowl (I always need more powdered sugar for rolled cookies, so make sure you have some extra on hand).  Roll dough into rounded tablespoons (or use a melon baller for no mess and uniform cookies).  Roll balls in powdered sugar, coating thickly.  Place them on the baking sheets about 2 inches apart.  Bake for about 10 minutes, or until cookies are puffed and the tops crack.  Cool on the baking sheets for 10 minutes.  Then, transfer cookies to a rack and cool completely.  Store in an airtight container until potluck time!

Simple, Fresh, and Sweet Salad

Simple, Fresh, and Sweet Salad

This is Janae’s gluten-free, dairy-free, and vegan potluck salad!  Pomegranate seeds, beets, almonds, and mint are tossed with butter lettuce and balsamic dressing  to create this delicious and truly Simple, Fresh, and Sweet Salad.

Ingredients:

1 bag pre-washed butter lettuce

1 container pomegranate seeds

8 oz. steamed, peeled, and chopped baby beets (you can buy pre-steamed and peeled beets at Trader Joe’s)

1/8 cup sliced raw almonds

4 – 6 sprigs mint leaves, washed and torn with stems removed

Balsamic Vinaigrette –  Check the label on your dressing and make sure your dressing is gluten-free and dairy free!

Empty out the contents of the butter lettuce into a bowl.  Top with the pomegranate seeds, baby beets, almonds, and mint leaves.  Toss with balsamic vinaigrette and serve!