Tuesday, October 21, 2014

Giant Oatmeal Chocolate Chip Cookies

I'm going to try and be a little better about posting, still can't make any promises, because my life is that hectic and busy right now.  But, I do have a recipe for you today, and it's a fun one, so enjoy.

There is a bakery here in town, Old Grist Mill, that makes these gigantic oatmeal chocolate chip cookies that I used to eat all the time.  My boys have never experienced gigantic cookies from there, so I decided to recreate them...and they are amazing, so much better than the bakery (mainly because we had 18 to enjoy instead of 1 each). :)

Oatmeal Chocolate Chip Cookies
1 cup dairy-free margarine (2 sticks), softened
1 cup packed brown sugar
1/2 cup sugar
1 large egg
1 large egg yolk
1 tablespoon vanilla extract
2-2 1/2 cups gluten-free flour blend (depending on your altitude, the higher you are the more flour you may want to add)
1 cup gluten free quick-cooking oats
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon sea salt
2 cups dairy-free chocolate chips (I used a combination of Enjoy Like mega chunk and mini chips)

Preheat oven to 325F and line large baking sheets with parchment paper.  Combine the margarine and sugars and mix until fluffy.  Add in the egg, egg yolk and vanilla and mix well.

In a separate bowl combine the flour blend, oats, baking soda, baking powder, and salt.  Add into the butter mixture and mix well.  Stir in the chocolate chips until just mixed.

Using a 1/4 cup ice-cream scoop (this scoop is also perfect for muffins and cupcakes), drop dough by scoopful onto the prepared sheets (I did 6 per sheet) and bake for about 15 minutes or until the edges are golden brown and the centers are just set.

Remove from oven and allow to cool on sheets for 5-10 minutes, then remove to a cooling rack to finish cooling.  Makes 18 very large cookies.

This post was shared on Allergy Free WednesdaysGluten Free Wednesdays, and Gluten Free Fridays.

Tuesday, October 14, 2014

Bacon Wrapped BBQ Potatoes

Sorry for my lack of posting.  I have been thinking a lot about the blog, just haven't had time to do much with it.  I'm a full time mom, I also work full-time outside the home, coach my son's Odyssey of the Mind team, babysit my nephew twice a week, serve as the primary president in my ward (I'm a Mormon, you can learn more about us here, the primary is the organization over all of the children ages 1 1/2 to 12) and teach wellness classes (understanding and using essential oils has changed my life as much as changing my diet has, if you want to learn more comment below and I'll contact you).  My plate is a little bit full, but I do feel bad for neglecting the blog.  I won't be consistent at all going forward with my posting, but when I have a really good recipe to share, I'll try to get it posted.

Thanks for sticking around even though not much has been happening, I promise this recipe was worth the wait.  So, if you are looking for a different way to serve potatoes, or need to bring a side dish to a potluck and want to wow everyone...this is the dish.  It's incredibly easy to make and it's delicious!

I basically just kicked this recipe up a notch by bacon wrapping it.

Bacon Wrapped BBQ Potatoes
1 tablespoon chili powder
1/2 tablespoon seasoned salt
1/2 teaspoon garlic powder
2 tablespoons packed brown sugar or coconut sugar
1 1/2 pounds red or white potatoes cut in quarters (or halves or eighths depending on your potatoes)
1 tablespoon oil of choice
10-12 slices bacon, cut in half (you may need more or less, depending on how you cut up your potatoes)


Preheat your oven to 425°F. In a small bowl, combine the chili powder, seasoned salt, garlic powder, and sugar until even mixed.  Set aside.

In a gallon sized Ziploc bag, toss the potatoes with the oil until evenly coated, add in the seasoning mix and toss to coat.  Wrap a bacon half around each piece of potato and secure with a toothpick.

Arrange potatoes on a greased cookie sheet and bake at 425°F for 30-40 minutes, turning halfway through, or until potatoes are tender and bacon is crispy.

This post was shared on GF & DIY Tuesdays, Gluten Free Wednesdays,  Allergy Free Wednesdays, and Gluten Free Fridays.