Peanut Butter Cookies

If you are gluten free, then you are very familiar with the feeling of defending some of your favorite gluten free foods.  If you are down-to-earth and gluten free, you can also freely admit that you would not enjoy many of your favorite gluten free foods if you did not indeed have to.

These gluten free brownies are seriously the best brownies I've ever had!  I mean, considering that they are made out of tapioca starch and black bean paste and carob powder, and also because I literally cannot remember what a real brownie tastes like....They are awesome!!!

These peanut butter cookies on the other hand do not fall into this sad category.  Non-gluten free eaters devour them, not even realizing that they do not contain gluten.  They don't even contain dairy.  They are a gift from God. 

Peanut Butter Cookies
Ingredients you'll need:

-2 cups creamy peanut butter
-1 cup packed brown sugar
-1 cup white sugar
-2 large eggs
-2 teaspoons baking soda
-1/2 teaspoon kosher salt

Add all of the ingredients together

And mix well to combine

 

 

 

Shape dough into balls (about 1 tablespoon each) and place on ungreased baking sheets that are a bit scary looking and old like mine

 

Using tines of a fork, flatten each ball of dough, creating a crisscross pattern

 

 

 

Bake, rotating the baking sheets halfway through, until puffed and golden, 10-12 minutes.  Let cool slightly on baking sheets, then transfer to a rack to cool completely.

Here is where things got really crazy.  I had already used half of the dough when I realized I had some dark chocolate chips in the pantry.  I added about a 1/2 cup to the remaining dough.  Then I continued the cookie making process, just skipping the crisscross part.

Oh my.  I didn't know these cookies could get any better, but I guess dark chocolate can do that to just about anything.  Here's to gluten free desserts and never suffering through a black bean brownie again.

Against the Grain: because there's more to life than what's on our plates

Watching  

Reruns of 30 Rock are on constant replay on my Netflix.  I can't get enough of ol' Liz Lemon's inner dilemma:  try to have it all or  just stay at home and work on her night cheese.  It all hits me way too close for comfort.  I get it, Liz.

 

 

 Listening

Ok, how am I just learning about The Head and The Heart?  Because I live under a rock in the middle of Atlanta.  Fortunately I made it to Nashville to hear them with my sister Caroline and 20,000 of our best friends at Live on the Green, and I'm very happy I made the trip.  They are delightful.

 

 

 

Wearing

Well, it's  September and time to start transitioning into fall wear.  Light scarves are definitely my favorite way to do this.  They're perfect for layering over summery pieces and don't add additional warmth on these still steamy afternoons.  This faded blue number from Honest Alchemy came from William's wonderful mom Kent for my birthday (via an Anthropologie gift card).  She knows me too well!

Pakoras with Cold Cucumber Salad

One of my favorite Indian dishes is the pakora.  Essentially any deep fried veggie or protein, it is meant to be eaten as an afternoon snack with tea.  I would choose to eat delicious pakoras over finger sandwiches with my afternoon tea any day, but tonight I decided to make pakoras my main meal. 

William and I have tried to make pakoras a few times before, but they've always turned out doughy.  We wanted them to be light and crisp, and we finally found the perfect recipe for them.  Honestly, they couldn't be easier!  Here's what you do...

Chop whatever vegetables you have in your refrigerator into small, bite-sized pieces.  Some great options are:

• cauliflower
• zucchini
• potatoes
• carrots
• onions
• whatever!

Mix these in a bowl with garam masala, chili powder, turmeric, and salt.  Then toss with chickpea flour and water, alternating until the veggies just stick together when pressed into a ball.  Then fry them in oil at 350 degrees until crispy and brown.  This video taught me how to make them perfectly, and the woman is adorable.

I also made chicken and kale pakoras, and the kale were definitely my favorite!

To lighten things up (since we were eating plates full of fried food for dinner), I made a spicy cucumber salad.  This was a perfect, refreshing side-dish, and it's so fast to make.

Chop 2 cucumbers, a little cilantro, 1 chili pepper, and 2 scallions, and combine in a mixing bowl.  Then in a small dish dissolve 1/3 cup sugar and a sprinkle of salt in 1/2 cup white vinegar and pour over the cucumber mixture.  Refrigerate until cold, and you're done!  This is the perfect summer dish--so cold and spicy!  Enjoy!