Gluten-Free Almond Butter Cookies (Updated Recipe)

Remember how I made those Gluten-Free Almond Butter Cookies a few weeks ago? They tasted great, but were super crumbly and I couldn't seem to get the texture right. Well, I think I may have found a two-part solution: coconut oil and shredded coconut.

The coconut oil served as a binding agent and the shredded coconut added more texture. The cookies weren't perfect, they still crumbled a little, but they were much better than my first attempt. And they tasted even better. I love coconut, and really love the added flavor from the shredded coconut. Mixed with the almond butter and cinnamon, these cookies taste fantastic.

My adventures in gluten-free baking will no doubt continue, and I'm sure I'll be sharing successful as well as unsuccessful recipes with you as time goes on. Maybe you can even teach me a thing or two.

Gluten-Free Almond Butter Cookies (Updated Recipe)

Ingredients:

1 cup almond butter
1 organic egg
1 cup organic sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon vanilla extract
1/4 cup coconut oil
1/2 cup shredded coconut

Instructions:

Preheat the oven to 350º.

Mix the ingredients together in a large bowl using electric beaters or a stand mixer until they form a dough-like mixture. Use a teaspoon to drop mixture onto the cookie sheets (I rounded each one first and then slightly flattened it on the pan). Cook for 15 minutes or until golden brown.

Gluten Free Pumpkin Cupcakes with Cinnamon Icing

Remember how I made those amazingly delicious Gluten-Free Pumpkin Muffins last week? Well, you're in luck, because they can easily be turned into gluten-free pumpkin cupcakes, and they're even better.

I've got pumpkin on the brain. What can I say? Pumpkin recipes are everywhere. And you don't see this girl complaining.

The muffins were so good that I thought, why not turn these into dessert with a little buttercream icing? Side note: I love buttercream icing. I mean like love love. When I was younger I used to make a batch and just eat it right out of the bowl. Gross, I know, but hopefully you get my point. Anyway, I decided that plain buttercream icing might not match the pumpkin flavor perfectly, but cinnamon sure would. So why not just make the icing, throw in some cinnamon, and see what happens?

What happened? The icing almost didn't make it on the cupcakes. Because I couldn't stop eating it. Straight out of the bowl, with a spoon. I can feel you judging me. But you would've done the same! And if you make these cupcakes, you will do the same. That I can promise you.

So what are you waiting for? Get to it! 

Gluten-Free Pumpkin Cupcakes with Cinnamon Icing

Makes 12 cupcakes
Cooking time: 45 minutes

For the cupcakes, I simply used my Gluten-Free Pumpkin Muffin recipe. It's perfect for this. Then you can start on the icing while they're cooling. 

Cinnamon Icing

Cooking time:

1 3/4 cup confectioners sugar

1/4 cup organic butter

2 tablespoons almond milk

1 1/2 teaspoons vanilla extract

2 teaspoons ground cinnamon

Mix all of the ingredients together with an electric beater until completely smooth. Add extra cinnamon if you want more flavor.

Wait until the cupcakes are completely cooled, then frost them.

I have a feeling both you and I will be making these again and again throughout the fall... 

Kale Salad with Carrots, Raisins, and Creamy Curry Dressing

Kale. How I love kale. Don't you? It's just so darn good for you. According to this article it's the new beef. Per calorie, kale has more iron than beef, and more calcium than milk. One cup of steamed kale has 354.1% of your daily vitamin A, 88.8% of your daily vitamin C, and 10.4% of your daily fiber. It's full of omega-3 fatty acids, antioxidant nutrients, anti-inflammatory nutrients, and anti-cancer nutrients. Studies on five different types of cancer (breast, bladder, colon, ovarian, and prostate) show preventative benefits from kale intake. I'm hyper-aware of foods that have anti-cancer nutrients, particularly anti-colon cancer nutrients, because my mom died of colon cancer when she was in her late 40s and it's obviously a major concern for me. That's why I love kale. It's a super food. If you're interested, you can read more about the nutritional benefits here.

But let's talk about this salad. I borrowed the recipe from Choosing Raw, and it's good. Really, really good. As you've probably started to notice, I incorporate kale into a lot of recipes. It's one of the main ingredients in my Lentil, Kale, and White Bean Soup, and a side dish in my Gluten-Free Zucchini Quiche with Sautéed Kale and my Kale, Heirloom Cherry Tomatoes, and Chicken Sausage. It's a chameleon, if you will, and goes well in or with a huge variety of recipes. 

This creamy curry dressing really takes the cake. The flavor is so perfect with the crunchy kale. And it's so healthy! And of course it's super easy to make and eat throughout the week, whether for lunch or dinner. If you're feeling like you need some greens, definitely try this at home.

Kale Salad with Carrots, Raisins, and Creamy Curry Dressing

Serves 2-4 (depending on portion size)

Ingredients:

Dressing:

1 cup raw cashews or walnuts
1/4 cup lemon juice
4 pitted dates
3/4 cup water
1/2 teaspoons sea salt
2 teaspoons curry powder

Salad:

1 head kale, de-stemmed, cut into bite sized pieces, washed, and thoroughly dried
2 large carrots, grated
1/3 cup raisins

Instructions:

Blend all dressing ingredients in a food processor or high speed blender till smooth.

Massage the kale with about 1/3 cup dressing, making sure that everything is well coated and softened. Add the carrot and raisins, and remix the salad, adding more dressing if you like.

If you want this to be a heartier salad, you could add sliced apple or lentils.

Cucumber Avocado Soup

I know that fall is here and the weather is really starting to cool down (it was 55º F when I woke up this morning!), but I'd like to think there's still room in my diet for chilled soup. At least for the next few weeks. I made this soup a week or two ago and have been meaning to post it, but kept forgetting. 

This recipe is adapted from a seven day Detox created by Gwenyth Paltrow, which she posted on Goop. I've never done a full detox, and I've only ever done a one day juice cleanse from Liquiteria in NYC (I've also heard Cooler Cleanse and BluePrintCleanse are equally as good), but I do think it's important to detox your body every so often. I always make a conscious effort to eat healthy and be very aware of what I'm putting into my body (especially since I have to follow a strict gluten-free diet), but I certainly have my slip-ups. As you probably know by now, I have a major sweet tooth. Ahem, Haribo Gold-Bears. If those weren't gluten-free, I honestly don't know how I'd survive. But not all gummy bears are, so if you're eating them be sure to check the ingredients. 

I digress. Many of you probably already know that you have to watch your avocado intake (to a certain extent). If you look at the nutrition facts you'll see that the average avocado has 29 grams of fat and 322 calories. But the good news is that the fat in avocados is considered a "good" fat and has numerous health benefits. It's anti-inflammatory (good for people with arthritis), it helps our digestive tract, and has been shown to lower the risk of heart disease. An avocado also has 13 grams of fiber (54% of the recommended daily intake) and 4 grams of protein. You can read more about the benefits of avocados here. 

That said, this soup is incredibly creamy and filling, and I highly recommend it for lunch.

Cucumber Avocado Soup

Serves 1
Cooking time: 5 minutes

Ingredients:

1 large cucumber, peeled and seeded
1/2 avocado
Juice of 1/2 lime
1/2 teaspoon salt
1/2 teaspoon pepper

Instructions:

Blend all of the ingredients together in a blender or food processor until totally creamy and smooth. Chill for 30 minutes and then serve.

Pumpkin Butter

You're in luck! Two recipes in one morning. I know, I'm being generous. But they go hand-in-hand, so I had to. This is another recipe I borrowed from Skinnytaste. It's the first time I've attempted to make pumpkin butter and if I do say so myself, it turned out pretty darn well. So thanks for the recipe, Skinnytaste.

This is something you can make and keep in your refrigerator and eat with anything. On gluten-free crackers, a gluten-free scone, with gluten-free granola, or in Gluten-Free Pumpkin Overnight Oats.

Pumpkin Butter

Makes 3 3/4 cups
Cooking time: 45 minutes

Ingredients:

3 1/2 cups pumpkin puree, or 1 can
2 teaspoons vanilla extract
3/4 cup apple cider
1 cup packed brown sugar
2-3 cinnamon sticks
1-2 teaspoons pumpkin pie spice (to taste)

Instructions:

Combine pureed pumpkin, vanilla, apple juice, spices, cinnamon sticks and sugar in a large saucepan. Stir well. Bring mixture to a boil. Reduce heat, and simmer for 30-40 minutes or until thickened. Stir frequently. Adjust spices to taste.

Gluten-Free Pumpkin Overnight Oats

Hi there. It's been a while, I know. Sorry for the lack of posts last week. Somehow I got caught up with everything else going on in my life! One of my big projects is re-designing the blog, which I couldn't be more excited about. I just finalized the logo last week and should hopefully be able to share it with you soon. In the meantime, I'm back this morning and will be posting at least one new recipe every day this week.

This morning I have a great recipe to share, one which I adapted from the fabulous (but non-gluten-free) blog Skinnytaste. Many of the recipes can easily be made gluten-free, and they're all healthy and calorie-conscious. Hence the name Skinnytaste.

For the past month or so my breakfast has been Fresh Figs with Greek Yogurt and Honey, and this weekend I decided I was finally ready for a change. I was craving something a little more fall-ish. Fortunately I've been keeping this recipe in my back pocket for the past few weeks, so I didn't have to search high and low for something new.

The best part about this is that you make it the night before, throw it in the fridge, let it sit overnight, and it's ready to be eaten. No cooking required! Well, that and it's pretty delicious.

Gluten-Free Pumpkin Overnight Oats

1 serving
Cooking time: 5 minutes

Ingredients:

1/4 cup quick oats (I used Bob's Red Mill Gluten Free Quick Cooking Oats)
1/2 cup almond milk
2 tablespoons pumpkin butter
1/2 - 1 teaspoon cinnamon
1/2 sliced banana (freeze the rest for smoothies)

Instructions:

Combine the oats and almond milk in a jar. Stir in the pumpkin butter and cinnamon. Add banana, cover jar, shake and refrigerate overnight.

The next morning take it out of the refrigerator, let sit for about 30 minutes (or pop it in the microwave for a few seconds), and enjoy.

Lentil, Kale, and White Bean Soup

Today is the perfect day for soup. At least, if you're in New York City. It's dark and rainy and windy. All I want to do is curl up in my bed and read a book or watch a movie (or, let's be honest, finish the season finale of Keeping Up with the Kardashians).

Soup is such a cozy food, don't you think? There's something so comforting about it. Maybe it goes back to my childhood, when my parents would feed me chicken noodle soup whenever I was sick. Perhaps there's a bit of nostalgia there.

Regardless, I love soup, and I'm having a blast venturing into the field of soup-making. This summer I made Yellow Tomato and Mango Gazpacho, on Sunday I made Cucumber Avocado Soup (recipe coming later this week), and last night I made the most delicious Lentil, Kale, and White Bean Soup. It was inspired by a friend's lentil soup recipe, but I threw in some additional ingredients and made it my own. It was incredibly flavorful and satisfying, and I can't wait to experiment with other soups this fall and winter. If you have any requests, feel free to post them in the comments section below. In the meantime, stay dry!

Lentil, Kale, and White Bean Soup

Serves 5
Total cooking time: 45 minutes (prep time: 15 minutes; cook time: 30 minutes)

Ingredients:

1/4 onion, chopped
2 cloves garlic, diced

3 carrots, chopped

3 celery stalks, chopped

1 cup lentils
1 can cannellini beans
1 can chopped tomatoes
1 head kale, stems removed and leaves chopped
2 cups chicken broth (or vegetable broth)
2 tablespoons fresh oregano
1 tablespoon freshman rosemary
1 tablespoon distilled white vinegar
Salt and pepper to taste

Instructions:

In a large pot sauté the onion, garlic, carrots, and celery in extra virgin olive oil for 4-5 minutes. Stir in the lentils, cannellini beans, tomatoes, kale, chicken broth, oregano, rosemary, and vinegar. Simmer on medium heat for 25-30 minutes, or until carrots and lentils are tender. Season with salt and pepper to taste.

Transfer to a food processor and blend to the consistency of your choice. This really brings out all of the flavors and creates and creamy consistency, which I prefer to a non-blended consistency. 

Serve immediately and enjoy! 

Gluten-Free Pumpkin Muffins

Let's play a little game of word association. When I say "fall" (as in the season) what comes to mind? I immediately think of changing leaves, sweaters, and pumpkin baked goods. Oh how I love pumpkin baked goods. Before I was diagnosed with Celiac Disease I would make loaves and loaves of pumpkin bread every year. In college my roommates would devour a loaf within minutes. 

Since I've been gluten-free, I haven't eaten any pumpkin bread. None. And every year when fall comes around I'm always upset that I can't make it. Or, I can't eat it. But, as you've probably noticed, so far this fall I've been on a major gluten-free baking kick. 

Ever since I made those Gluten-Free Blueberry Muffins a few weeks ago I've been wanting to use Pamela's Baking & Pancake Mix in another recipe. I've been dying to make pumpkin bread, so I figured why not use the mix and see how it works.

Sadly enough I couldn't find my original pumpkin bread recipe from college, so I ended up amending the Gluten-Free Blueberry Muffin recipe and making pumpkin muffins. I really couldn't have been happier with the result. Not only were they delicious, you would never be able to tell they were gluten-free (and I have testament from one of my college roommates, who ate a muffin last night). From now on I'm going to be an evangelist for Pamela's Baking & Pancake Mix. Every gluten-free baker (or at least beginner baker) should have a package of this in their pantry. I bought mine at Whole Foods.

Gluten-Free Pumpkin Muffins

Ingredients:

1 & 3/4 cup Pamela's Baking & Pancake Mix
1/4 cup organic melted butter 
1/2 cup almond milk 
1/2 cup organic white sugar 
1 organic egg
1 cup pure pumpkin (I used Libby's 100% Pure Pumpkin)
1 teaspoon vanilla extract
1 teaspoon cinnamon 
1/2 teaspoon nutmeg

Instructions: 

Preheat oven to 350º. Mix ingredients together in a large bowl and blend together (I used an electric hand mixer). Gently scoop the batter into cupcake liners in the muffin tin. Fill batter almost to the top leaving a little space for the muffins to rise. 

Bake for 30 minutes or until golden brown. Make sure to test with a knife or a toothpick to make sure they are cooked through. 

You could easily make a loaf of bread instead of muffins using this exact same recipe, although the cooking time may be slightly different. 

I can assure you my apartment will be filled with the delicious smell of pumpkin muffins or bread throughout the entire fall. It's been three years, people! 

Two more things. First, I forgot to wish you a happy National Celiac Awareness Day last Thursday. And second, I have to share this picture I took at the Brooklyn Flea in Williamsburg yesterday. Love it. 

Olive Tapenade

If you love olives (and I know not everyone does), I promise you will love this tapenade. One of my friends recently told me she was going to call this "Olive Crack" rather than "Olive Tapenade" because she couldn't stop eating it. I concur.

I can't claim the recipe as my own. Credit goes to my aunt, who, as I've mentioned previously, is a fabulous cook. While I was at her house over Labor Day weekend I discovered leftover olive tapenade in her refrigerator, which she had made for a dinner party a few nights before. I devoured almost all of it immediately and begged her to make more so we could not only serve it at a cocktail party they were hosting that night, but also so that I could go home, make it, and share the recipe with you. 

This is one of those recipes that will stick with you for years and years, and one that will come in handy time and time again. Whether you're looking to whip up a quick snack for yourself, or an hors d'oeuvre to serve at a cocktail or dinner party, this is a recipe you should keep in your back pocket. 

And the best part? It's so, so easy to make and you only need two (two!) ingredients. Are you sold?

Olive Tapenade

Serves 8

Ingredients:

1 cup pitted black or Kalamata olives (I usually buy the "nice kind" from the olive bar in Whole Foods)
1/4 cup roasted baby yellow tomatoes 

Instructions:

Preheat the oven to 450º.

Roast the baby yellow tomatoes in olive oil (1 teaspoon should be enough) for 25 minutes, or until golden. 

Pit the olives and place in a food processor with the roasted tomatoes. Blend until smooth. 

If the tapenade tastes too salty, feel free to add more roasted tomatoes (it should cut the salt). My aunt also added an anchovie, but I didn't have any in my refrigerator and it tasted perfectly fine without. 

Enjoy on a toasted gluten-free baguette or crackers (as I mentioned in an earlier post I love Glutino's Gluten Free Table Crackers), or with sliced vegetables (red pepper is my favorite). 

This should keep in your fridge for at least 3-5 days. 

Gluten-Free Almond Butter Cookies (A Recipe in Progress)

This is an important space for me to talk about not only my culinary accomplishments, but also my culinary failures. Or at least my culinary mishaps. You should know that not everything I make turns out perfectly on the first try. I'm human, after all. My adventures in gluten-free baking have only just begun, and I've heard from so many other people that it's all trial-and-error.

On Sunday night I decided to amend my Peanut Butter Cookie recipe and swap in almond butter for peanut butter. I also added cinnamon and vanilla for extra flavor. I didn't have any issues with the flavor—the cookies were quite tasty—the texture was the issue. Many of the cookies crumbled the second I tried to move them off the cookie sheet. I should have taken pictures of the crumbled cookies, but at that point I was being too stubborn to accept defeat.

I'm going to share my recipe with you, but you should know that I'll be making these again within the next week, experimenting with different ingredients. I'm thinking maybe coconut oil will help and stop the cookies from crumbling. I might also add shredded coconut for some additional hold and flavor.

And if you have any other suggestions, please comment below. I'd love any and all advice you may have to offer!

Almond Butter Cookies (A Recipe in Progress)

Ingredients:

1 cup organic almond butter (I mixed creamy and crunchy, but it just depends on your personal preference)
1 cup organic sugar
1 large organic egg
2 teaspoons ground cinnamon
2 teaspoons vanilla extract

Instructions:

Preheat the oven to 350º.

Mix the ingredients together in a large bowl using electric beaters or a stand mixer until they form a dough-like mixture. Use a teaspoon to drop mixture onto the cookie sheets (I rounded each one first and then slightly flattened it on the pan). Cook for 15 minutes or until golden brown. 

Be on the lookout for an updated recipe sometime next week. And again, let me know if you have any suggestions! 

White Bean Dip with Pecorino Romano

To me, cannellini beans are so quintessential Italian. They're a staple of Italian cooking, particularly in Tuscany, and can be found in tuna salads, pasta dishes, minestrone soup, and much more. I spent a lot of time in Tuscany when I was younger (I have relatives on my mom's side who live in a little town outside of Pisa called Migliarino) and in Rome, where I spent the spring semester of my junior year in college. I have such a fondness for cannellini beans, and sometimes I'll simply sauté them with white onion and olive oil and call it a night. 

I've always loved white bean dip, but until last night I had never made it before. It's a good alternative to hummus or guacamole and as I quickly found out, just as easy to make. I threw together this recipe and was very pleased with how it turned out. The garlic gives it a little kick and the mixture of pecorino romano and lemon juice makes it incredibly flavorful. 

White Bean Dip with Pecorino Romano

Serves 8
Cooking time: 10 minutes

Ingredients:

1 can cannellini beans
2 cloves garlic
1/4 cup parsley
2 tablespoons lemon (and a little lemon zest for extra flavor, if you want)
1/4 cup pecorino romano
1 tablespoon extra virgin olive oil
1 tablespoon water
Salt and pepper to taste

Instructions:

Add everything into a blender or food processor and blend until smooth.

Serve with gluten-free crackers (I love Glutino's Gluten Free Table Crackers; they contain soy lecithin but it doesn't seem to bother my stomach), red pepper, carrots, or any vegetable of your choosing.

Don't you love my new bowl and plate from Anthropologie? I couldn't resist.

Peanut Butter & Banana Smoothie

A smoothie on Sunday afternoon? Yes please. It's the perfect snack (or breakfast, or lunch, or dessert).

I started making this smoothie a little less than a year ago and have since become addicted. It's so satisfying. And who doesn't love peanut butter and banana? Sometimes I'll make this for breakfast, sometimes for dessert, but today I thought I'd make it for my mid-afternoon snack (well, really this is the first thing I've eaten today and it's already 2 pm, so I guess it's breakfast and lunch combined). 

It was so good that I've already finished it and I haven't even typed out the recipe for you. Trust me on this one. 

Peanut Butter & Banana Smoothie

Ingredients:

1 banana

1 1/2 tablespoons organic peanut butter

1/2 cup organic almond milk

Instructions:

Put everything together in a blender and blend until smooth. 

I'm thinking I may try this with almond butter next time...

Roasted Vegetables with Rosemary

Roasted vegetables are a staple of my diet, particularly in cooler weather. They're so easy to make and so satisfying to eat. The great thing about roasted vegetables is that you can work with whatever is in season. As long as you have olive oil, salt and pepper, and an oven, you're good to go.

After last weekend all I wanted to eat was a big plate of vegetables. I went to Whole Foods and slowly made my way through the produce section, picking the best looking vegetables from local farmers. By the time I made it to the checkout counter, my grocery basket was full of carrots, zucchini, red onions, sweet potatoes, and heirloom cherry tomatoes. I'm kicking myself for not taking a picture before I chopped everything up and threw it in the oven. But can you blame a girl? I was starving.

I decided to make enough so that I could bring the leftovers for lunch the rest of the week, which worked out perfectly. I'm a huge fan of incorporating leftovers into lunch. It makes life a lot easier.

This recipe, although the ingredients may vary depending on what's available at Whole Foods or the farmers market, will be my go-to this fall and winter. Whether as a main course, a side dish, or in a salad, roasted vegetables are so flavorful and full of nutrients. You really can't go wrong.

I tossed in some quinoa at the last minute to add some protein and additional texture. I'm a huge fan of roasted chicken, but didn't have enough time or energy to make it this time around. Keep your eyes out for a roasted chicken recipe in the coming weeks.

Roasted Vegetables with Rosemary

Ingredients:

2 large carrots
1 medium sweet potato
1/2 large red onion
1 large zucchini
1 1/2 cups heirloom cherry tomatoes
2 tablespoons rosemary, chopped
1/4 cup extra virgin olive oil
Salt and pepper to taste

Instructions: 

Preheat the oven to 400º.

Chop all of the vegetables,  except for the tomatoes, transfer to a large pan, and drizzle with olive oil. Toss in the rosemary and make sure all of the vegetables are lightly covered with olive oil. 

Transfer the tomatoes into a small pan and drizzle with olive oil. They need to be cooked separately because they release a lot of water, and you don't want that mixing in with the other vegetables.

Bake for 30 - 40 minutes, or until tender and golden. Drain the water from the tomatoes and mix together in one pan. Serve hot. 

BabyCakes

My gluten-free partner in crime, The Wardrobe (who left to go back to Boston this morning much to my dismay), and I went on a very inadvertent shopping spree at BabyCakes last night. If you're not familiar with BabyCakes, you should be (even if you're not gluten-free).

It's a bakery located on the Lower East Side of Manhattan (248 Broome between Orchard and Ludlow) that serves gluten-free, refined-sugar free, soy-free, dairy-free, egg-free, and vegan baked goods. Delicious baked goods. And they don't taste like they're missing any "normal" ingredients.

The Wardrobe introduced me to BabyCakes this past spring, but I had never actually been before. Every time she came down from Boston she'd go there and bring me the most incredible gluten-free doughnuts. Last night we happened to have dinner at an adorable restaurant called Dudleys, which was right around the corner, and she insisted (okay, okay, she didn't have to do much insisting) that we stop in.

We didn't exactly "stop in." We bought everything in sight, and then some. We took shots of icing! And then we went home and stuffed our faces.

We ate cinnamon sugar doughnuts, which I've had before, and think about constantly. I've never been a doughnut person, before or after (well, clearly) my celiac diagnosis. Until now. Good lord are these amazing. They have numerous other flavors, including coffee crunch, samoa, and salted caramel, but these are by far my favorite.

We ate cupcakes. Vanilla, chocolate, and mint brownie.

The chocolate cupcakes, particularly the mint brownie, were incredibly rich and I could only have a few bites, but if you're a chocolate person you will easily finish the entire cupcake.

But the winner of the night was the chocolate chip cookie sandwich. It was all kinds of deliciousness.

We devoured it, and almost (almost) fought over the last bite. And then we proceeded to spend the next hour in a gluten-free food coma.

The verdict? Run, don't walk, to BabyCakes. (They also have locations in Los Angeles and Orlando.)

Gluten-Free Blueberry Muffins

My apartment smelled incredible last night. Why, you ask? Because I was making gluten-free blueberry muffins.

 I'll be honest, I had my doubts. Up until now I really haven't experimented too much with gluten-free baking. I've never made muffins, or cupcakes, or bread. Well, let me tell you, I am a changed woman.

A lot of my favorite gluten-free bloggers are big into baking. And of course everything they make looks amazing. Which is intimidating. Right? I figured it would be easy enough to start off with something relatively simple, like muffins, and take it from there. I spent some time researching gluten-free blueberry muffin recipes  (because let's be honest, who doesn't love homemade blueberry muffins), and finally came across this recipe from Confessions of a Gluten Free Mom. I ultimately chose this because it only required seven ingredients, whereas some of the other recipes I came across required at least 16 (like this one). Not only did I find those recipes slightly intimidating, I didn't want to break the bank on my first try.

What makes this recipe so easy is that it uses Pamela's Baking & Pancake Mix (gluten-free, of course), so I didn't have to buy five different kinds of flour. And let me tell you, I'm sold on this mix. It's delicious. And not just gluten-free delicious. Delicious delicious. I was licking the beaters, spatula, and mixing bowl until there wasn't anything left to lick. Don't judge me.

And the muffins were even better than the raw batter! Shocker, I know. But seriously. They were so good. Fortunately my gluten-free partner in crime (The Wardrobe from the adorable blog The Whisk and The Wardrobe) is in town from Boston for Fashion Week and was kind enough to be my guinea pig last night. She loved them too.

So there are two takeaways from this: 1) never be afraid to try new recipes (and if you are, find a fairly simple recipe and work your way up from there), and 2) go buy yourself a package of Pamela's Baking & Pancake Mix. Last night as I was falling asleep I started to make a mental list of recipes I want to try with it.

Gluten-Free Blueberry Muffins

Yields 15 muffins
Total cooking time, including prep: 40 minutes

Ingredients:

1 & 3/4 cup Pamela's Baking & Pancake Mix
1/4 cup organic melted butter (the original recipe called for coconut oil, but I decided to use butter this time)
1/2 cup almond milk (the original recipe called for coconut milk, you could also use regular milk)
1/2 cup organic white sugar (the muffins were a little sweet, so you could probably use less if you wanted)
1 organic egg
1 teaspoon vanilla extract
1 teaspoon cinnamon (I added this because I love cinnamon and think it really adds to the flavor of the muffins)
1 cup blueberries (the original recipe called for 3/4 cup, but I figured the more the merrier)
15 cupcake liners

Instructions:

Preheat oven to 350º. Mix all ingredients together except blueberries (I used a hand-held beater). Gently pour and fold in the blueberries so you dont turn your batter purple. Gently scoop batter into cupcake liners in the muffin tin. Fill batter almost to the top leaving a little space for rising.

Bake for 30 minutes (the original recipe said 22-25 minutes, but mine needed more time). Make sure to test with a knife or a toothpick to make sure they are cooked through. Enjoy!

Eggplant and Zucchini Frittata (and Highlights from Labor Day Weekend)

Well, it's official. Summer is over. Womp womp. Apologies for being such a Debbie Downer, but I'm sad and I'm allowing myself to wallow for a moment. Okay, all done. (And if you have five minutes after reading this post, click on the above link and watch one of my all-time favorite SNL sketches. It will bring you out of your end-of-summer depression. I promise.)

Really, what do I have to complain about? This was the best summer. The best. I went on some amazing trips—San Francisco, home to Washington, DC, Cape Cod, the Jersey Shore (the nice part)—and had lots of fun with family and friends. I spent the first part of Labor Day weekend in Sharon, CT relaxing and reading by the pool at my aunt and uncle's house. I mean, really. Does it get any better? Warning: lots of pictures ahead.

I highly recommend the above book, by the way. Alexandra Fuller's memoir, Don't Let's Go to the Dogs Tonight, about growing up on a farm (well, multiple farms) in Africa. It's an incredibly unique, hilarious, shocking, and beautiful portrait of an extremely unconventional family.

I spent the second half of Labor Day weekend with friends at a lake house in Goshen, CT. We went boating, tubing, water skiing, and kayaking. We ate and drank a ton. And we had a blast. What a perfect end to the summer.

Did I mention I ate and drank my heart out?

Fresh Watermelon Margarita

Homemade Guacamole

Fresh Figs

Coffee Ice Cream with Dark Chocolate Almonds

And to top it off, last night I went to the US Open with three of my best friends and saw Andy Murray play (and beat) Milos Raonic. 

I'm especially sad this year to say goodbye to all of the wonderful summer produce. Strawberries, blueberries, peaches, figs, tomatoes, and corn on the cob. See you next year! But I'm looking forward to fall produce, and to trying out new recipes to share with you. Cooler weather brings warm, hearty meals, and you won't hear me complaining about that.

Which brings me to my recipe for today. I made this Eggplant and Zucchini Frittata with my aunt, who is an excellent cook, and who has taught me a lot in the kitchen. We made this for dinner one night and then had leftovers for breakfast and lunch the following day. Not too shabby.

Eggplant and Zucchini Frittata 

Serves 8

10 organic large eggs
1 small eggplant, sliced
1 small zucchini, sliced
1 leek (or 1/2 cup), sliced
1 small red pepper, diced
2 tablespoons fresh dill
1/2 cup Jarlsberg cheese, sliced thinly or freshly shredded
4 slices prosciutto, sliced into bite-size pieces 
Salt and pepper to taste

Pre-heat the oven to broil.

In a large skillet, sauté the leek in extra virgin olive oil for about a minute, then add the eggplant, zucchini, and red pepper and sauté for 5 to 7 minutes, or until the eggplant and zucchini are tender. 

In a large bowl, beat the eggs together using a whisk. 

Pour the egg mixture into the pan and combine with the vegetables, stirring with a rubber spatula. Add the prosciutto, Jarlsberg, and dill. Add desired amount of salt and pepper. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and starts to set on the top.

Move the skillet to the oven and broil for 3 to 4 minutes, until it looks light brown and fluffy. Remove, slice, and serve immediately. Add salt and pepper to taste.

That's it for today. Goodbye summer, and hello fall!