Yesterday I was trying to find a new way to make some of my favorite things. I was contemplating different combinations, varying shapes and textures, flours with more fiber. Gluten-free oatmeal snacks with walnuts instead of pecans. Bars instead of cookies.
To prove the concept that gluten-free cooking is attractive to more people than just celiacs, consider the simple Peanut Butter Cookie.
Sweet, tender, rich and a little crunchy, it’s a favorite of many who have no intention of eating anything gluten-free.
“Yum!” I heard as I was setting up a photo of the Butterscotch Bars I’d just baked. I turned around to see my husband grabbing a whole handful of them from the pan as he was finishing his first mouthful. He’s usually not so interested in my gluten-free cookies, but these really were outstanding.
Maybe it’s because I grew up in south Texas — where we had pecan trees in our yard — that pecan pie is one of my favorite desserts. Maybe it’s just because pecans in any form are among my favorite flavors. Whatever the reason, these Pecan Pie Minis are the best combination I have found of pie, candy and bite-size dessert.
Spice scents filled the kitchen along with the more subtle brown sugar and pecan aromas…my mom was baking Oatmeal Cookies. These still bring back memories of some of my favorite things about her kitchen, especially her Christmas baking.
Whatever time of year it is, gluten-free oatmeal cookies are still my favorite, but especially during the holidays.
The chocolate flavor is rich. It’s not overpowered by odd tastes that sometimes go with gluten-free flours. The texture was dense but still a little crumbly…,