Gluten Free Peanut Butter Chocolate Chip Cookies

Whew. Longest food name I have ever used for a blog post. But...also one of the most simple! These have 5 ingredients and bake up in less than 8 minutes. 

This is just a simple twist to my previous nutella gluten free cookies. 

And that was a twist on a recipe the mom I nanny for shared. So I can't really take credit.

But just as delicious. 

maybe too delicious.

 and really easy to discover that they are suddenly gone.

 and probably in your belly.

or maybe that is just me.

Ingredients
1 cup peanut butter
3/4 cup sugar
1 egg
1 tsp vanilla
1/2 cup dark chocolate chunk(or chips)

Combine all ingredients. I like to put "dough" in fridge for about an hour and then I use a tbsp to scoop and place on a cookie sheet. bake at 350 for 6-8 minutes. 

Keep in mind that these do not really rise, but they do bake kind of "out" They will appear under cooked at first. Once they cool, they are perfectly crispy on the edges and chewy in the center with the added chocolate chunks. 

I have found it better to lay down parchment paper and bake on that. and then, when they cool for about 5 minutes or so, peel the cookie off the paper. Even with non stick spray, these don't pop off of a pan without some sort of paper or foil. 

I also think these would be very good with craisins. You know, for if you were a somewhat healthy person. 

In other words...don't expect that version on here.

The Icy Hot

It may be hot as hades this week in North Carolina, but I still enjoy a piping hot mocha in the air conditioning. And Berentzen has done it again with their newest creation: Icemint. And it is the perfect addition to my morning mocha on a lazy Saturday morning. 

Although, believe me when I tell you that a little of this will go a very long way as it is coming at you from a stance of 100 proof. 

I made my regular mocha and just added 1/2 an oz of the Berentzen Icemint and then topped it off with fresh whip cream. Nothing better!

Ingredients

4 oz freshly brewed coffee

1 1/2 tbsp chocolate syrup

1 1/2 oz half and half 

1/2 oz berentzen icemint

whip cream

combine all ingredients, stir with a spoon and top with whip cream. And I am a huge chocolate fan, so I actually used chocolate coffee creamer (instead of half and half) on top of the chocolate syrup...but that's just me;)

I will also say, I am not the biggest coffee drinker so my version will be sweeter than your average mocha, please make it as you see fit and then just add the ice mint to your favorite mocha recipe. 

And ps, it "may be" very good in a dunkin donuts dunkachino. But don't ask me or anything...

I was provided with the berentzen ice mint. but all opinions are 100% my own.

State Farmers Market

After our morning at the antique car show, we made our way over to the State Farmers Market. If you ever find yourself in the Raleigh area, this is a must! It is one of the best I have ever been to. You can walk around for hours and still not see everything. 

I love discovering veggies that I had never heard of before. Trying to create new recipes with them. The baked goodies you can enjoy as you walk around taking every thing in. 

The flowers are beautiful and we love picking new ones out and planting them in our "patch" of a garden. 

There are so many jams and jellies. An abundance of ciders and so many local sauces. I am such a fan of buying local and it is even better when their prices are the best around!

There are also a few restaurants on the premises. A seafood stop in that your nose discovers ling before your eyes locate it. The plates of fried clams and flounder are mouth watering. 

But this morning we actually ate at the restaurant. And I would go on about it...but I will just let this picture do the talking. 

If you are a fan of local Southern food, at incredible prices, then this is the place for you!

Favorite Summer Treats

This is the first time that I am actually linking up from this blog for confessions. I usually do every week from my other blog, The Whimsy One, but there aren't too many things to ramble on about in the food department, Figured I would give it a whirl this week. If you didn't know I even have a second blog, welcome and see that lovely bloglovin button, feel free to follow this one as well;)

I love corn on the cob, maybe one of my favorite foods. I love the crisp first bite, the juicy bits of corn as they snap. I love it dripping in butter and loaded with salt. I recently tried it with a compound butter of maple syrup, chili powder and a little cream cheese. So good! The only thing I do not love about corn is picking and shucking it. I grew up on a farm and that was always my job in the summer. Also, how do you guys eat your corn on the cob? Like a typewriter or in circles? I think I mic them both up!

via 

Ice Box Cakes are my second favorite. I love making a bunch of different ones. I made this mudslide one last year and my two other favorites are the strawberry cheesecake and banana caramel one. I recently made an orange cream version and will actually have the recipe tomorrow.  So, you know, if you start following me, you'll see it. 

Berrymisu is one of my favorite summer treats! I love this twist on the classic tiramisu and using fresh berries and Cointreau/chambord to dip the lady fingers in. So good. I cannot get enough mascrapone! I also sometimes like to make it with homemade biscotti's instead of the lady fingers. Another great twist. 

Popsicles, oh, how I loved them growing up and I love to make them even more now, especially using fresh ingredients. And the best part, making grown up versions. As I type I have a new version, cranberry, lemonade, green tea and rum. So good. Well, actually I have only had a sip, not the frozen version...but I have faith! 

Cherry limeade. From Sonic and usually between 3-6 because they are happy hour half price and I ain't no fool! and sometimes, I order 2, one with ice to have now and one with out ice for later. and later usually means I am adding vodka. Hello, cherry limeade martini. and they are, of course, completed with a bourbon soaked cherry, because not to reiterate or anything, (except to completely reiterate) but my momma didn't raise no fool. Although, I will say the only thing that would be better than sonic is a slush puppy. Oh my gosh, Sonic only wishes they could try. Yum, half grape/half cherry. When we were in Quebec City, they were everywhere. basically every meal was a crepe and a slush puppy.

Pizza on the grill. So good! It gets the bottom nice and done and so crispy and the top is perfectly melted. One of my favorite things to grill out. My favorite pizza is one I made last year. Olive oil as a base, prosciutto and pancetta with goat cheese. and a bourbon apricot glaze. So good!

Linking up with Kathy and Liz

Sweet & Spicy Fried Chicken (Gluten Free)

I have had to go the dreaded gluten free because of my endometriosis. Quite a few doctors have recommended it for infertility and pain management and after doing everything I possibly could to alleviate these problems otherwise, my philosophy is pretty much...what can it hurt. I am allowed to "cheat" sometimes but they believe keeping my gluten intake at a very low rate will make a difference. And so, here I go.

You will still see plenty of gluten filled recipes because I create lots of dishes for others and their opinions will be heard. and I have quite a few recipes that can easily be adapted either way and today's recipe happens to be one of those.

I am Southern, so it is almost a rule to love fried chicken and I follow the trend on this. Although, there are plenty of people that will argue that it isn't true fried chicken unless it is on the bone. I am not here to say either. I will just say that this is chicken, I did fry it. so you decide.

1 lb boneless chicken ( I used tenderloins and pounded them thin)
1 oz tequila
1 tbsp lime juice
1/4 cup sweet chili sauce
2  eggs (whisked with a little water)
1 1/2 cup flour ( I used gf)
2 cups bread crumbs ( i actually used tortilla chips and put them in food processor)

Mix together the tequila, lime juice and chili sauce. Place chicken in zip lock bag and pour marinade over. Place in fridge for at least 2 hours.

In three separate bowls, place egg mixture, flour & bread crumbs. Dip the chicken first in the flour, shaking off excess, then a quick dip in the egg wash and finally dredging it in the bread crumbs. Place on a plate while the oil heats up.

place about 2 cups canola oil in a frying pan ( I prefer a cast iron skillet) place on medium heat and after a few minutes, drop a bread crumb in to test and see if oil is ready. Place chicken in oil and cook on each side for about 5 minutes or until golden brown( this is for very thin chicken, cook longer for thicker pieces) Place chicken on plate with paper towel to soak up the grease.

You can sever with more sweet chili sauce or make a dipping sauce with 1/2 oz tequila, tsp lime juice and 1 1/2 oz sweet chili sauce.