Monday, June 25, 2012

Poppy Seed Bread

    I really don't know why I have not put this recipe on my blog yet. This is my all time favorite bread. Ever. In all the evers. You can have this bread for all the meals of the day, (even elevenses!). There has been more than one occasion where I have made this bread in the morning, ate a piece (or two) fresh from the oven, packed it for my lunch for work, and then had it for my light dinner after coming home from work. Yes, I may have a problem. But it's a delicious problem, so just shush.

   Quick note: this bread can be made with almond milk for a still amazingly yummy, but slightly less sweet flavor.
   My mom used to make this bread for my siblings and I when we were growing up, and I used to hate having to share because it was so tasty. Now that I'm an adult and one of my most favorite things to do is to share food that I make, I love this recipe because 1 batch makes two loaves. So I always keep one loaf for myself and share the other. It's really almost too perfect.

  So, without further ado, I give you the recipe for the most awesome bread ever.

Poppy Seed Bread (makes 2 loaves)

3 cups all purpose flour
2 1/4 cups granulated sugar
1 1/2 Tbs poppy seeds
1 1/2 tsp baking powder
1 1/2 tsp salt
3 eggs, lightly beaten
1 1/2 cup milk or almond milk
1 cup vegetable oil
1 1/2 tsp vanilla extract
1 1/2 tsp almond extract
1 1/2 tsp butter extract

Preheat oven to 350 degrees F. Combine the flour, sugar, poppy seeds, baking powder and salt in a large mixing bowl. Add the wet ingredients and mix until well combined.
Pour into 2 well-greased standard size loaf pans and bake for 60-65 minutes, or until a toothpick inserted in the middle comes out clean. Cool for 15 minutes in the pan before removing. Cool completely before slicing.

Devour voraciously and with wild abandon. Or sit down and calmly eat a slice. Whatever.

Friday, June 22, 2012

Diary & Gluten Free Peanut Butter Chocolate Chip Cookies

These cookies shouldn't work. No flour? No butter? There is only peanut butter, sugar and an egg? Seriously? They just shouldn't work. But oh boy, do they ever! They have become my new favorite cookie for several reasons, the most important of which is how completely and utterly delicious they are. The second is they are so incredibly easy. About 3x easier than cookies with flour and butter, actually.

I got this recipe from Leanne Bakes. There isn't a terribly huge amount I can say about these cookies, except for they are incredibly simple and way too delicious.

Something I will mention is I used Enjoy Life dairy free mini chocolate chips, and 1 1/2 cups was way too much for a single batch, so I had to double the "dough" to even out the ratio of chips to dough. But that just meant more cookies, so I wasn't complaining. But if you want just a single batch of cookies, and if you are using the same type of chocolate chip, only use about 3/4 of a cup.


Dairy and Gluten Free Peanut Butter Chocolate Chip Cookies

1 cup peanut butter
1 egg
1 tsp baking soda
1/2 cup brown sugar
1/2 cup white sugar
1/2 tsp vanilla extract
1 1/2 cups dairy free chocolate chips

Preheat the oven to 350 degrees and line cookie sheet with parchment paper, or a baking mats.

Mix all ingredients until well combined.

Shape into 1 inch balls and place on cookie sheets. Flatten with a fork.

Bake for 10-13 minutes and cool on a wire rack.

Consume with reckless abandon. Waiting until they are cool is purely optional, and not recommended.