Almond Joy Cookies (Gluten Free)

This week have experienced all seasons; from 70 degree Summer temps to snow and sleet. We should not be surprised, it is Minnesota right?

I’ve been suffering from some pain caused by inflammation, and the thought is too much gluten. I love bread, chips, and cookies (in that order). I’ve been working to decrease my gluten intake, while still enjoying a sweet now and then, and these cookies really hit the spot. A little chocolate, a little coconut, a little almonds - yum. 

I baked 3 dozen cookies in 60 minutes from start to finish, and they are delicious. 

Ingredients:

1 cup sweetened condensed milk

3 cups shredded coconut

12 ounces semisweet chocolate chips (2 cups)

1 cup sliced almonds

1 teaspoon baking powder

½ teaspoon salt

Instructions:

Preheat the oven to 325 degrees. Fold and mix all the ingredients together in a large bowl.

Line two cookie sheets with parchment paper. Use parchment paper and not silicone baking mats - the cookies stick to the mats but easily come off the parchment paper. 

Using a 1½-inch cookie scoop, spoon the cookie mixture onto the cookie sheets. Leave space between them (1 ½ - 2 inch) because they will flatten and spread while cooking. Press down the cookie mounds so they look like little round discs

Bake for 12-14 minutes or until golden brown on the edges. Be careful to not overcook them, or they will taste burned

Allow to cool on the baking sheet. Store cookies in an airtight container.

Enjoy and thanks for stopping by!

Upside Down Onion Tart

This week, I’ve been working on my plan for the veggie garden. There will be things I won’t plant (okra), some new squash varieties (Red Kuri and Candy Roaster), and new adventures (rutabaga, kohlrabi)—it should be an interesting year. 

Dan has finally completed his photo scanning, and we’re working to get the basement back in order for an upcoming baby shower in May. Yes, I know it’s a week away, but we have an out-of-town wedding, a bridal shower, and a 50th anniversary party in between. 

Speaking of baby showers, I volunteered to so some savory pastries, so I’ve been trying out a few things. My favorite so far has been this Upside Down Onion Tart with goat cheese and balsamic drizzle pastry. Using premade puff pastry brings this tart together in about 25 minutes. Dan says he is fine with my continued experimenting on him - more to come.

Ingredients:

1 sheet of puff pastry
2 Tbsp olive oil, 
Balsamic glaze, 60 mL
4 sprigs fresh thyme
4 pinches of salt and pepper
1 medium onion, peeled and thinly sliced
1 small log of goat cheese, cut into 4 pieces
1 large egg

Instructions:

If frozen, let the puff pastry thaw on the counter until soft and pliable. Once thawed, cut into 4 equal squares. Preheat the oven to 400°F (204°C). Slice the onion and remove the thyme leaves from their stems.

Line a large baking sheet with parchment paper. Drizzle oil equally around the baking sheet to make 4 little puddles. Drizzle on balsamic. Top each with onion slices. Sprinkle on thyme leaves, salt, and pepper. Top with a slice of goat cheese.

Top each mound with the puff pastry, pressing the edges down to completely cover the cheese and onion. Whisk the egg together, then brush it over the pastry.

Bake on the middle rack for 15 minutes until golden brown and cooked through. Let cool on the baking sheet for a few minutes before trying to remove from the parchment.

Thanks for stopping by!

Sofritas - Better than Chipotle

2025 will be the year of the events. We’re heading to Colorado in April for a wedding (and to visit friends), a bridal shower in early May, a 50th anniversary, a dual baby shower, 2 babies (June & July), and a wedding reception. I feel exhausted just typing that!

We are back from our two weeks in Palm Springs and enjoying the spring-like weather. I know it’s March, and the next week promises snow (of course), but it will melt, the trees will bloom, and the garden will be planted and harvested. 

Dan and will celebrate a 20th wedding anniversary and Dan will officially be Medicare eligible in September (if it’s still around that is). We’re taking a fall trip to Scotland for a couple of weeks to explore all it offers. 

Last Saturday we attended (and helped host) a bridal shower for our nephew and his soon-to-be wife. It was a lovely event with family, friends, and even new friends. The theme was tacos so I offered to make a vegan option; tofu taco crumbles. I found lots of Chipotle copycat recipes, but I wanted something a little simpler so I grabbed the spice combination from one recipe and made my own. They were tasty and not too spicy.

Ingredients:

1 tablespoon oil (such as canola or vegetable)
1 tablespoon soy sauce (tamari for gluten-free)
2 teaspoons chili powder
1 teaspoon smoked paprika
½ teaspoon cumin
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon cayenne (optional for spice)
1 block (350g) extra-firm tofu, drained (no need to press it)
¾ - 1 ¼ cups salsa

Instructions:

Preheat the oven to 350F (180C). Line a large baking sheet with parchment paper or lightly grease it.

Mix the oil, soy sauce, and all the spices in a large bowl. It will make a brown paste-like texture

Crumble the block of tofu with your fingers into the bowl with the seasoning. Mix the tofu crumbles with the seasoning making sure all of the tofu is evenly coated. Spread the tofu crumbles evenly over the pan. Bake for 30 to 35 minutes, stopping to stir the tofu every now and then. Keep a close eye on it towards the end so that it doesn't burn. You want the tofu to be nice and browned. The smaller crumbles will be darker than the larger crumbles, and that's ok because it will provide a variety of textures.

Remove the tofu crumbles from the oven and add to a pan with the ¾ cup salsa. You may need more salsa depending on how watery the salsa is and how wet you would like your tofu crumbles to be, add more salsa to taste. Heat through and serve hot on taco shells with desired toppings or in a burrito.

Thanks for stopping by!