gluten free

December 13th

This recipe was courtesy of my sister.  It is another great gluten-free cookie, which is super easy to make. By the way, this particular cookie would be for the sweet tooth.  We are always trying to come up with recipes that taste delicious, but don’t make my sister sick.



1 cup creamy or chunky peanut butter

1 cup white sugar

1 egg

1 teaspoon baking powder

optional 1/2 cup of chocolate chip morsels



Preheat the oven to 350° Fahrenheit and line a baking sheet with parchment paper.

Cream the peanut butter and sugar in a bowl. Since the dough is kind of sticky, this should be done the old fashion way with a spoon. Add the egg and the baking powder and mix until it is all well combined.

Roll the dough into little balls about the size of a quarter. You can roll the balls into white sugar, but in my opinion they are already sweet enough. If you want to make the recipe with chocolate, stick one piece in the middle of each ball.

Bake in the oven for about ten minutes.  Let the cookies rest for at least five minutes before transferring them to a cooling rack.

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December 11th


1 cup roasted peanuts

1 cup white sugar

1/2 cup light corn syrup

1/2 cup water

2 1/2 tablespoons butter

1 tablespoon vanilla extract

1 teaspoon baking soda

1 12 ounces package chocolate morsels, melted



In a large saucepan combine sugar, corn syrup, butter and water and cook at a medium-high heat for 10 minutes or until sugar dissolved, stirring regularly.  A candy thermometer should read at least 250 to 265 degrees Fahrenheit. Add peanuts and vanilla extract. When the mixture starts to turn a light clear-brown remove from stove, add baking soda and stir. Mixture will foam up. Pour on greased cookie sheets, spreading to edges. Let stand 1 hour; break into pieces. Submerge pieces in melted chocolate and let them cool on parchment paper. (see December 7th and 10th for how to melt chocolate). For a thicker chocolate coating, cooled pieces can be dipped twice or even three times.


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December 8th



4 large egg whites

1 cup sugar

1 teaspoon vanilla extract

1/4 teaspoon cream of tartar

pinch of salt


Preheat oven to 225  degrees. In the bowl of an electric mixer, beat egg whites, cream of tartar, vanilla and salt until soft peaks form. Still beating, very gradually add sugar to egg mixture. Continue to beat until sugar has dissolved and stiff peaks form, 2 to 3 minutes. Drop meringue mixture by rounded tablespoons onto parchment paper lined cookie sheets. Bake, switching baking sheets halfway through, until meringues are dry, about 2 hours.

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December 7th



1/2 cup heavy cream

12 ounces of semi-sweet chocolate or chocolate morsels

6 ounces of milk chocolate and white chocolate

1/4 cup unsalted butter, cut into pieces and softened

1 tablespoon vanilla extract

2 tablespoons rum


In a saucepan bring cream just to a boil over medium heat. Remove the pan from the heat and add the chocolate morsels or chopped chocolate. Stir the mixture until chocolate is melted completely and mixture is smooth, add the butter, vanilla extract and rum. Chill it in the refrigerator, covered, for 4 hours. or until it is firm. Melt the milk chocolate with the double boiler method. Begin by filling a saucepan with hot water. You want enough water to provide heat, but not so much that the bottom of the chocolate bowl touches the water. Heat the saucepan over low heat until it just begins to simmer, then turn off the stove and place a bowl with chocolate morsels over the water and stir until the chocolate is melted. Alternatively the chocolate can be melted in the microwave, but you need to be careful to not burn it.  With an ice cream scoop or teaspoon form equal sized balls out of the mixture and dip the balls in melted chocolate and submerge it slightly. Use a fork to pull the truffel out of the chocolate. Carefully shake and move it several times to remove excess chocolate.  Chill the truffles on a baking sheet lined with wax paper for 1 hour or until they are firm. If desired, melt the white chocolate and drizzle it over the chocolate truffels for a decorative look. Briefly return the candy to the refrigerator to set the white chocolate before serving.

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December 4th

I love to bake cookies from scratch. But “scratchier” than this is impossible….

I got a couple coconuts from a palm tree from the garden of my parents and made coconut macaroons out of it. You can use store-bought shredded coconut, which would make this recipe much faster, but since we have a tree in the garden (that is actually “my tree” which I chose at Home Depot and helped to plant more than 15 years ago…), I thought it would be fun to use the coconuts in the “Baking Adventskalender”.

I let my father break open the coconuts. There are many suggestions in the internet on how to open coconuts, but nevertheless it is hard work and messy. I rather concentrate on the baking part. After he removed the shells and reserved the coconut milk, I tasted a piece and it was delicious.

I removed the thin brown layer which you could actually eat and shredded the coconuts. To make the coconut taste like the store-bought sweetened coconut flakes or actually much better, I added some of the coconut milk and powdered sugar. Now it was ready to be used for baking.



14 ounces (1 package) sweetened coconut flakes or fresh coconut flakes (already sweetened)

1 tablespoon vanilla extract

4 – 5 large eggs

1/2 cup sweetened condensed milk



Preheat the oven like always to 350 degrees Fahrenheit.

In a medium bowl, combine sweetened coconut, vanilla extract and condensed milk to form a thick paste. In a separate bowl beat the egg whites (with or without cream of tartar) until they become very stiff. Carefully combine the eggs with the coconut mixture. Drop by teaspoonfuls onto parchment paper lined cookie sheets, about 2 inches apart. Bake for about 15 minutes or until edges are lightly browned.

Depending on the brand of coconut flakes used, this can also be a gluten free recipe.

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December 2nd

Since my sister has Celiac Disease, a reaction to eating gluten, which is found in wheat, barley, rye, and possibly oats, cookies can be a challenge for her. There all kinds of gluten free flours available, but often it is difficult to get a recipe to taste like the regular flour version. This receipe is perfect, since it does not require any flour at all.

Here is the recipe


3 cups confectioners’ sugar

3/4 cup unsweetened  cocoa powder

4 large egg whites

1 tablespoon vanilla extract

1 – 2 cups slivered/sliced almonds

pinch of salt


Preheat the oven to 350° F. Spread the almonds on a large-rimmed baking sheet with parchment paper and bake in the oven until they are golden brown. In a large bowl, combine the confectioner’ sugar, cocoa powder, salt and almonds. Add the egg whites and vanilla extract and beat just until the batter is moistened.

Spoon the batter onto the baking sheets in evenly spaced mounds and bake for 15 minutes or until the cookies get glossy and lightly cracked. Cookies can be stored in an airtight container for up to 3 days.

Categories: Baking, Christmas, gluten free | Leave a comment

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