Monday, May 18, 2009
About Me
About a year ago, my mom was diagnosed with Celiac Sprue Disease and told she would have to take on a gluten free diet. I had taken her to the hospital that day to get her endoscopy and was quite enjoying giggling at her with the loopy lingering effects of anesthesia when the doctor came in to tell us the results. She giggled when he told us, looked at me and said, "Erin, you might want to remember that celiac-whatever because I know I wont." Soon, we both knew more about flours and digestive tracts that we couldlve ever imagined. Because of the highly genetic component of the disease, my older sister and I also soon went in to get tested and sure enough, we had high amounts of inflammation and the beginnings of the signs of gluten intolerance.
Over the next few months, our little family of three went through the process of transfering over ways of cooking, shopping, and even thinking about foods. As a family of runners, we were the self-proclaimed "Carb Queens" who chow on pasta and bake homemade breads weekly for our morning breakfasts. My mom switched over to the total gluten free diet right away, but my sister and I, both running competitively for saginaw valley state university thought the sudden diet change mid season may be negative on our performance. We continued to experiment with her, however and as soon as cross country and track were finished, we welcomed the digestive relief of going GF.
Now, it is hard to imagine that I put up with the discomfort and pain for so long! While I do miss some of my favorite wheat-haunts and the assurance that I could experiment with breads and not have the chance of ending up with a jellied, hard rock, the relief and happiness felt now is WAY worth it. Plus, finding new favorites and tricks has been relatively easy due to the abundance of fellow GF bloggers. So, in tribute to those who helped (and continue to do so) me so much, I decided it was time for me to post myself out there in the chance that I too could help someone else. So whether you are newly diagnosed or merely looking for something new and different, I hope you enjoy my recipes!
Monster Cookies
Here's Another of the NATURALLY GF Cookies!!!
These make an absolute TON of cookies, but we have found NO problem in happily consuming them all!
Peanut Butter and oatmeal based...what is there not to like, eh? :)
We also discovered that these cookies keep well in the freezer, so you can extend their freshness life even longer! Also...I have developed a special love for them frozen, straight out of the freezer!
These make an absolute TON of cookies, but we have found NO problem in happily consuming them all!
Peanut Butter and oatmeal based...what is there not to like, eh? :)
We also discovered that these cookies keep well in the freezer, so you can extend their freshness life even longer! Also...I have developed a special love for them frozen, straight out of the freezer!
1 1/3 cups butter or margarine
2 cups brown sugar
1 cup white sugar
1 pound of peanut butter (sorry, but reduced fat does not work in baking)
4 eggs
4 tsp baking soda
2 Tbsp vanilla
6 cups oatmeal
12 oz chocolate chips
Cream the butter and sugars. Add peanut butter, eggs, baking soda, and vanilla. Stir in oats and chocolate chips. Drop by spoonful onto cookie sheets. Bake at 350 F for 12-15 minutes. ENJOY!
2 cups brown sugar
1 cup white sugar
1 pound of peanut butter (sorry, but reduced fat does not work in baking)
4 eggs
4 tsp baking soda
2 Tbsp vanilla
6 cups oatmeal
12 oz chocolate chips
Cream the butter and sugars. Add peanut butter, eggs, baking soda, and vanilla. Stir in oats and chocolate chips. Drop by spoonful onto cookie sheets. Bake at 350 F for 12-15 minutes. ENJOY!
Flying Saucer Cookies
With all the "going gluten free" buzz in my house, we immediately thought of changing over favorite bread recipes and other household traditions. Then we moved on to the thought of favorite beloved cookie recipes that will "never be quite the same."
In fact, we were so worried about the idea of altering recipes that we almost overlooked several GREAT recipes that are NATURALLY gluten free! These cookies are easy to make and were even favorites before we realized the importance of their ingredients!
(double this)
1/4 cup butter or margarine
3/4 cup brown sugar
1 cup nuts (we've used walnuts or almonds)
1/2 cup chocolate chips
1 egg
1 tsp vanilla
Combine the butter and sugar in a sauce pan. Cook over low heat until the butter is melted. Cool slightly. Grind the nuts fine and add to the mixture. Add chocolate and stir until melted. Blend the egg and vanilla until well beaten, then add to the chocolate mixture.
Line cookie sheets with foil. Drop batter onto foil and bake at 375 F for 10 minutes. Slide the foil off the cookie sheets and cool COMPLETELY, then peel the cookies off. If the cookies stick, try baking them for a few minutes longer.
In fact, we were so worried about the idea of altering recipes that we almost overlooked several GREAT recipes that are NATURALLY gluten free! These cookies are easy to make and were even favorites before we realized the importance of their ingredients!
These in particular are a chocolate-lover's paradise! (so I'm told by my mom and sister) And for those who don't care much for chocolate like myself...they are still a great alternative cookie every once in a while! They kind of remind me of the top of a pan of brownies....
(double this)
1/4 cup butter or margarine
3/4 cup brown sugar
1 cup nuts (we've used walnuts or almonds)
1/2 cup chocolate chips
1 egg
1 tsp vanilla
Combine the butter and sugar in a sauce pan. Cook over low heat until the butter is melted. Cool slightly. Grind the nuts fine and add to the mixture. Add chocolate and stir until melted. Blend the egg and vanilla until well beaten, then add to the chocolate mixture.
Line cookie sheets with foil. Drop batter onto foil and bake at 375 F for 10 minutes. Slide the foil off the cookie sheets and cool COMPLETELY, then peel the cookies off. If the cookies stick, try baking them for a few minutes longer.
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