Grainless Peanut Butter Chocolate Chip Cookies

By now we have all made the basic peanut butter, egg and sugar cookies, right? The crowd was asking for chocolate chips tonight, so I thought I’d crack out Paula Deen’s old peanut butter recipe, as it has no flour!

Let me tell you how I feel about flour right now. Last night, I went to Sprouts (an “earthy” kind of grocery store) and fully stocked up on all flours gluten-free. By the way, I should mention that I have sent gluten packing. I lost four pounds the first week I dumped what I believe has been the cause of some, uh…digestive issues. Anyway, back to Sprouts. My cart was full of flours, with the exceptions of millet and black bean flours, apparently those aren’t as common as they sound.  As soon as I got home, I got crackin’ on what looked to be a great recipe! Gluten free mini cherry muffins. Yum!

My hands look like they belong to PigPen after pitting a few cups of cherries by hand. 30 hours later and the stains don’t seem to be moving. Especially the lovely stains under my nails. (Jody, WHY, oh WHY couldn’t I have just spent the $30 on that stupid cherry pitter?)

I made the cherry muffins, measuring the weight by grams, following all directions only to end up with. (Meek folk, cover your eyes here), total CRAP! Those muffins tasted more like salty cornbread biscuits meant to feed the first passengers of The Mayflower.

So no, not feelin’ the flour tonight.

Grainless Peanut Butter Cookies
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 12
  • 1 cup peanut butter
  • 1 egg
  • ½ cup agave nectar, pure maple syrup, honey or a good combo
  • ½ cup raw or (gasp) white sugar
  • ½ a bag or so of gluten free chocolate chips
  1. Mix all the goods together and bake for 13-15 minutes at 375. They will be soft when you transfer them to a cooling rack, but will eventually crisp up. These cookies are chewy and full of flavor. Total rave reviews from all three boys.
How to make-a the cookie.

I am Presbyterian, so luckily I don’t have to take part in confession. If I did, Father would have to find out I ate four of these! :(

Now for the fun stuff.

It’s root beer, no calling child services.

If you don’t have elementary school kids, you may not know the wisdom I am about to impart on you. My kids have been singing the parts of this song they can remember Lionel Richie style. All. Night. Long.

My boys are surrounded by awesome little girls in our hood. Dallas has been married at least a few times, knows how to play house, wedding, ball and now, he can jam with the other hand clappers.

I’ll add the words below, but you can watch an awesome video of our household song thanks to


Hit it!
Thats the way uh huh uh huh, I like it uh huh uh huh.

Thats the way uh huh uh huh, I like it uh huh uh huh.

Peace, Punch, Captain Crunch!

Break a wall, waterfalls, girl you think you know it all.

You don’t. I do. So, poof with the attitude!

Wait, come back, you need a tic tac.

Not a tic, not a tac but the whole six pack.

Yo mamma, yo daddy, your bald headed granny,

she 99 she thinks she’s fine, she going out with frankenstein!

Go granny go go, go granny. Wooooo!

What to Make When It’s 104 Degrees Outside (And You Are Avoiding Gluten)

Can’t think of turning on the oven? Too hot for the crockpot? Try making a granita! What is a granita? It is Italian for “little old grandma.” I’m lying, it’s not. Granitas are icy, semi-sweet desserts. This treat can be enjoyed any time of the day, but I am digging it for breakfast! This recipe is gluten free and full of healthy stuff. Take a peek!

Almonds: Low in saturated fat, high in Vitamin E, calcium and magnesium, all cancer haters

Chocolate Almond Milk: full of calcium, vitamins A, D & E

Dates: Contain fiber, antioxidants, vitamin A, beta-carotene, iron and potassium

Cocoa Powder: serious antioxidant power (more than acai, blueberries, red wine or green tea)

You could easily keep blending your granita until the chunks of ice are more like specs. I had one kid asleep while I made this and opted for a shorter blender time.

Ok, so you see how the glass in the photo is a big 16 ouncer? You could easily split this shake/icy treat/chunky meal into two servings. You teeny-tiny chicks out there might want to. One Chocolate Almond Granita is 538 calories, which is definitely a meal. I don’t think 500 calories spent on a fulfilling breakfast is awful, as long as you keep the rest of the day in check. I’d be willing to bet a shot or two of espresso might bump this recipe up a notch too!

Here’s the other part that may of may not freak you out. This has 39 grams of fat. WAIT, wait! Don’t leave yet. 36 grams are unsaturated, they are your healthy fats you find in avocados and salmon. Just a not for extra measure, fat doesn’t make you fat. In fact, it makes you full!

I should note that this was inspired by who do an unchocolate? version!
Here’s what ya do.

Blend together –

  • 1/2 cup raw almonds
  • 1 T. unsweetened cocoa powder
  • 3/4 cup chocolate almond milk
  • 3 pitted dates
  • 2 cups ice
Blend, blend and keep blending. Grab a spoon, a straw and a good book. Then email me and tell me how much you loved this treat!
Or, if you just want to go all-out, big-mama-crazy, you could try this:
It is called “The Kitchen Sink” (see the pipes?) and can be found at a local ice cream shop, San Francisco Creamery.
Look at the ultimate man-piggy attempt to finish one of these bad boys in under an hour. Enjoy and I’ll be chattin’ with you soon!

Happy Birthday U.S.A!

Happy Birthday, 236 years old and you are still looking good America! This is the first year since I was 12 that my hometown is not putting on  a fireworks show and I’m not sure what to do with myself. I had plenty of cooking to do today and had the time to try out a couple of new recipes from some library cookbooks. First up, totally easy, totally tasty Confetti Orzo salad, courtesy of

The next two recipes weren’t as quick. I have been excited to make crackers for a while now and I finally had a recipe in front of me to try. The Joy the Baker cookbook is at home with the rest of my library books and so many of the recipes look absolutely amazing. The recipe for flax crackers, uh…not so much. I did use some chia seeds instead of all flax, hence the little black specks you see below. I’m not giving up on homemade crackers just yet, but I won’t be trying these again. You can google “Joy the Baker Flax and Pepper Crackers” and you’ll find many of bloggers pleased with their results, just not me!

The fig jam however, I loved! The recipe is from Nadia G’s Bitchen Kitchen cookbook and out of a recipe called Egg White with Caramelized Onions and Homemade Fig Jam. Mouthful, eh? Jam is so easy to make and now that I am grabbing the hang of it, I think I’ll be filling my fridge with more and more jars of jam. Start jammin’ my friends, it’s so easy.

One winning recipe from Joy the Baker’s is for her green smoothie. I have tried many a green smoothie and while they all taste good, they usually taste pretty healthy too. This version has  magical secret ingredient that changes the drink for the better. Ready for it? Peanut butter! Try adding a bit of peanut butter and honey to your next green smoothie. I think the key to a good, creamy green smoothie is also non-dairy milk. I prefer almond.

I mostly wanted to stop in and say hello today, I don’t have recipes to share, I just wanted to tell you about my food for the day. I hope you had a safe and happy Independence Day! Gotta go finish my dad’s homemade ice cream. What I mean is, the ice cream he made for us, I’m not eating out of my dad’s dessert bowl.

Sweet Lemon Curd

We have had a really bananas week over here. I’m so tired that I can’t even talk about it. Instead, I’m talking food and gonna save the rest of the conversation for Monday.

Because today was a sweet, sweet Sunday.

Curd has always made me think of curds & whey, so I have never gone out of my way to try making any. After tasting a bit last weekend, I knew I would have to try to make my own.

The recipe comes from At the Farmers’ Market with Kids and was supposed to make 3 half pint jars. For some reason I only ended up with one jar. I think I know where I went wrong, but if you have the same results, let me know!


Lemon Curd
Prep time
Cook time
Total time
Recipe type: Dips & Spreads
  • 3 egg yolks
  • ⅓ cup sugar
  • grated zest of a lemon
  • ½ cup fresh lemon juice (not from a plastic lemon, please!)
  • 6 T. unsalted butter (cut into chunks or grated)
  1. In a medium saucepan, mix yolks, sugar and zest over medium heat until pale yellow. Add juice and butter and continue to mix until curd thickens a bit. Don’t stop mixing, the curd can easily scorch! Once the curd sticks to the back of a spoon it’s done.
Strain over a fine mesh sieve into a bowl, a jar or whateva you got. Now, go make yourself some scones. You’ll be wanting to slather this stuff on anything you can find! The original recipe is mixed citrus curd, so as the name implies, don’t be afraid to try other citrus curds. Grapefruit would be super good, right?

Now, more gooey sweet stuff.

I have always made Mark Bittmans’ stovetop pudding. It’s easy and yummy. However, it is apparently only yummy to me. It was a total flop last time I made it for my family (including parents and brothers). Now that I have Katie Workman’s The Mom 100 Cookbook, I thought I’d give her recipe a try. At the brunch last week, Katie was telling another visitor that this pudding is super rich, so I was prepared. This was a bit of a labor of love. With Bittmans’ recipe, there are no egg yolks and the whole thing just seems to come together quicker. Workman’s pudding took longer, but the effort was not wasted. This pudding came out like a homemade pudding should.

If you have ever tried to satisfy your craving for dessert with a dinky Jell-o pudding cup, you will be totally surprised when you attempt to eat the same amount of this pudding! Those plastic cups only leave me wanting 2 or 3 more, where this pudding makes me want to run for the treadmill. It would be a great pie filling, too!


Real Chocolate Pudding
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: Pudding
Serves: 4
  • 2 T. unsweetened cocoa powder
  • 2 T. cornstarch
  • ⅔ cup sugar
  • 1 cup whipping cream or plain (full-fat) yogurt at room temp (either ingredient should be at room temp)
  • 3 large egg yolks, at room temp
  • 2 cups whole or 2% fat milk, at room temp
  • 4 – 6 ounces semisweet chocolate chopped or as morsels
  • 2 T. unsalted butter at room temp
  • 1 T. vanilla extract
  1. In a large saucepan, mix cocoa powder, corn starch and sugar over medium heat and immediately add whipping cream or yogurt. Once mixed, whisk in one egg yolk at a time before slowly mixing in milk. Continuously mix to avoid burning. After 1 or 2 minutes, pudding will thicken a bit and you will want to add the chocolate. Once melted, add butter and vanilla. Keep mixing until pudding thickens a bit more. The pudding will do its complete thickening as it cools.
  2. Pour into one large bowl, or several smaller serving containers. If you don’t like pudding skin, gently cover with Saran wrap and give the Saran a gentle press into the pudding. Let come to room temperature (about 30 minutes) or refrigerate until ready to serve.
*The yogurt is not one of Katie Workman’s suggestions, it’s mine.