Banana Dream Drops (Gluten-Free and Dairy-Free)

It has been a while.  Yes, it has.  However, I am back and I have some great recipes to share with you!!!

I have been so excited to share this recipe with you, but first let me give you a bit of background.  When we were first married, these cookies were all Dan could think about.  They were undoubtedly his favorite.  When we visited his childhood home, there was always a batch waiting for him and a dozen or so nestled in a gallon sized Ziploc bag ready for the trip home.  I loved the fact that for a couple of weeks after returning home, I didn't have to bake.  With that bag in the freezer, we were set.

But then it happened.  The care package just wasn't enough.  So, one visit a few years later, I was given the "secret" recipe to cookie goodness: Banana Dream Drop Cookies.  Divine!

Over the years, Dan has eaten his share of cookies and has found a few new favorites.  Personally, I haven't met a cookie he didn't like.  Some people are cake people, some pie, but Dan is all cookie.  Not that he would pass up cake or pie, mind you.  

This summer, I came across the recipe and decided to convert it to a gluten free/dairy free version.  It is delicious!  Cinnamon has declared it to be the best cookie ever!  The smile on Dan's face when I surprised him with these cookies was priceless.  Once again, it has regained center stage.

Banana Dream Drops:

2 1/2 cups of gluten-free flour (I use GF Mama's Coconut Blend Flour)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp xanthan gum
1/2 cup butter (I use Earth Balance to make these dairy free)
1 cup of sugar + 3/4 cup of sugar
2 eggs
1 cup of mashed ripe bananas (about three medium sized bananas)
1 cup semi-sweet or dairy-free chocolate chips
1 1/2 cups of gluten-free corn flakes crushed (I use these)
3/4 cup walnuts finely chopped
1 1/2 tsp cinnamon

Preheat oven to 375 degrees.

In a small bowl combine 3/4 cup of sugar, crushed cornflakes, walnuts, and cinnamon.  Set aside.

In another bowl sift together the flour, baking powder, baking soda, salt, and xanthan gum.  Set aside.

In a large mixing bowl, or stand mixer,  begin to cream the butter and sugar by gradually adding the sugar.  Add two eggs and cream well.  Stir in the bananas.  Add the flour mixture a little at a time.  Mix well.  Add the chocolate chips.

Drop a teaspoon sized ball of dough into the bowl of sugar, cornflakes, walnuts, and cinnamon.  Roll to coat and shape into balls.

Bake on a greased cookie sheet for 12-15 minutes.

These cookies are absolutely the best gluten-free cookies we have made.  If you like a soft cookie and you like bananas and chocolate, give this recipe a try.  They freeze well too!

I have been noticing a trend at our house since I have begun making these cookies.  No one touches the last three bananas of the bunch.  Once they are overly ripe someone suggests that they are only good for cookies.  Hmmmm.....I wonder...

Autumn is Here: Hazelnut White Chocolate Pumpkin Cookies ( DF & GF)

Early this week I began to smell something delicious coming from my kitchen.  The smell of pumpkin was distinct.  Cinnamon was baking up something!

Later, we were all treated to cookies perfect for the Fall season:  Hazelnut and White Chocolate Pumpkin Cookies.  Cinnamon saw a recipe on Pinterest and decided to make some adaptations for us dairy-free, gluten-free folks.  The results were absolutely divine. 

Hazelnut White Chocolate Pumpkin Cookies (DF and GF)

2 1/4 cups of Gluten Free Mama's Almond Blend Flour
1 tsp xanthan gum
1 tsp pumpkin pie spice
1/2 tsp baking soda
1 cup Earth Balance butter
1 1/2 cups packed brown sugar
1 cup pumpkin puree (we use Libby's)
2 eggs
1 tsp vanilla extract
1 cup white chocolate chips
1 cup chopped hazelnuts
Optional:  finely minced or ground hazelnuts for sprinkling

Pre-Heat oven to 300 degrees

In a small bowl, mix together the flour, xanthan gum, pumpkin pie spice, and baking soda.  Set aside.

In a medium bowl, cream the butter and sugar together using an electric mixer.  Add the pumpkin puree and beat together.  Add eggs and vanilla and continue mixing until incorporated.  With the mixer on low, slowly add the flour mixture until just combined.  Stir in the white chocolate chips and hazelnuts.

Drop rounded teaspoons of dough onto an ungreased cookie sheet and sprinkle with finely minced or ground hazelnuts if you desire.  Leave about 2 inches of space between cookies. 

Bake at 300 degrees for 20-22 minutes until set.

These are yummy.  A perfect companion to a cup of tea.  You can find the original recipe here.  We hope you enjoy!

My Favorite GF DF Recipe

I know it has been a long time.......enough said.  Let's just move on, shall we! 

I have been asked a lot about cooking dairy free lately.  For most people it seems so difficult and when you add being gluten-free to the mix, it seems down right impossible.  I am here to tell you that it isn't all that hard.  Really!  It isn't that bad.  It is just a different way of thinking.

I wanted to share with you a great recipe today.  This is my all-time, go-to standard for so many recipes. 

Hamburger Gravy

2 lbs of hamburger (I use venison)
2 onions chopped
8 Mushrooms sliced
1/2 cup GF flour  (I use Namaste's Perfect Flour Blend)
2 cups of milk (rice, soy, almond, coconut milk beverage)
2 cups of water
4 cubes of beef bouillon ( I use Herbox Beef Bouillon)
Salt and Pepper to taste
Seasonings (get creative here!)

Add bouillon cubes to 2 cups of hot water and let sit.  Set aside.

Brown hamburger and onion, drain fat thoroughly. Add mushrooms.  Mix the flour into the hamburger.  Add milk, water, bouillon cubes, and salt and pepper.  Season to taste.  Cook until heated through.

This is great over mashed potatoes or rice.   It is also a great base for casseroles.  Using the same basic recipe, switch the hamburger for chicken and use chicken bouillon cubes and you have a whole new flavor.  For a quick and easy casserole, add rice, cooked noodles, or frozen hash browns, along with a bag of frozen veggies.  Mix together and bake at 350 degrees for 45 minutes.  YUM!!!

I am glad to be back!  I am looking forward to sharing many more recipes with you!

New Menu Night: Tamale Pie

Do you ever read through a recipe and think, well I like this ingredient, but not that, and definitely not this, and gosh, I don't even have that one!  Well, that is where I found myself.  I wanted to try something new.  Tamale pie sounded curiously yummy.  The problem was I couldn't find a recipe that I really liked.  I wanted to make it dairy free, I didn't want to use beans,  I wanted peppers in the dish, and I wanted to use up the cilantro before it went bad.  No such luck.  So I decided to wing it.  This is really a conglomeration of several things I liked about various recipes and ingredients I just felt like adding or that sounded good. 

It is always a bit scary to produce a new menu item, especially one you messed with, but the results were awesome!  My family loved this.  I am sure this will be one of those menu items that is asked for on a regular basis. 

Tamale Pie

2 lbs ground beef
1 onion chopped
3 cloves of garlic minced
1 package of frozen mixed peppers thawed and chopped (or you could chop fresh peppers)
1 can diced tomatoes
1 can diced green chilies
1 large can of tomato sauce
1 can of corn drained
1/2 of one bunch of cilantro chopped
1-2 tsp chili powder
1/2 tsp cumin
1 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
1 cup cold water
1 cup corn meal  (I used Bob's Red Mill Gluten Free Cornmeal)
1 cup water (this is a second cup)
1 tbs butter (I used Earth Balance)
1/2 tsp salt

Preheat oven to 350 degrees.  Brown hamburger with onion and minced garlic.  Drain.  Add peppers, diced tomatoes, corn, chilies, tomato sauce, spices, and cilantro.  Simmer briefly and pour into 9x11 inch pan. 

Make the cornmeal topping.  In a small bowl, whisk cold water and cornmeal until smooth.  Set aside.  Place remaining cup of water, butter, and 1/2 tsp of salt in a sauce pan and bring to a boil.  Add the cornmeal mixture to boiling water.  Cook and stir over medium heat until thickened.  It should not be runny.  This may take two minutes or so. 

Spread cornmeal mix evenly over the pie filling.  Make sure to cover the entire top.  Bake uncovered at 350 degrees 50-60 minutes until crust is done.

You can top the tamale pie with sour cream and shredded cheese if you like.

Gluten and Dairy Free Tater Tot Casserole

Tonight I just wanted a good old casserole.  I remember the quick and easy days when I could mix a bunch of ingredients together, add some cream of mushroom soup, presto.....casserole.  Not so easy when you are both gluten free and dairy free.  For those of you who are only gluten free you can use Pacific Natural Foods Organic Cream of Mushroom Condensed Soup with great results. For those of us with dairy issues, it is a bit more difficult, but it can definitely be done!!!

Here is a solution if you are longing for a yummy Tater Tot Casserole.  This one is dairy free.  You could make this a dairy version using the Pacific Natural Foods soup by substituting two boxes of the condensed soup for the gluten free all purpose flour, soy milk, water, and bouillon cubes used in the recipe.  Or you could just substitute milk for the soy milk and follow the rest of the directions.  This is definitely the cheaper route.

Tater Tot Casserole (Gluten and Dairy Free) 

1 1/2 pounds ground beef or venison
1 onion chopped
2 stalks celery chopped
3 cloves garlic minced
1/2 cup Gluten Free All Purpose flour (I used Bob's Red Mill)
1 cup soy milk
1 cup water
3 cubes beef bouillon (Not all beef bouillon is gluten free or dairy free.  Check the labels.)
Seasoning to taste (I used Mrs Dash Garlic and Herb, salt, and pepper)
1 package frozen peas (or you could use a package of peas and carrots)
1 large package of Tater Tots (I use Ore Ida.  They print gluten free right on the bag!)

Preheat oven to 350 degrees.

Brown ground beef, celery, onions, and garlic in a skillet.  Drain well.  Add the flour and mix until the flour is well incorporated.  Add soy milk, water, beef bouillon and seasonings to taste.  Stir until well mixed and bouillon cubes are dissolved and sauce has thickened.  This is easier if you measure your water (use hot) and place the cubes in the water at the beginning of your cook time.  They will already be partially dissolved and easy to smash once you add them to the pan.  Add the package of peas.

Place mixture in a casserole dish.  Cover the top with Tater Tots.  Bake at 350 degrees for 50 minutes until heated through and Tater Tots are browned.

My family loved this tonight!  I hope you will enjoy it as well.

UPDATE:
     The Herb Ox Beef Bouillon Cubes are not dairy free due to the whey ingredient.  Herb Ox does make a sodium free bouillon that is dairy free.  Since originally posting this recipe, I do not use the bouillon and instead substitute a cup of beef broth for the cup of water and the bouillon.