Before I get to the good stuff:
Let’s get down to business for the other good eats of the day!
An old picture, but if I documented how much cantaloupe I’ve been eating the past couple of days, you’d be surprised I hadn’t turned into one.
More fruit {shocking} at the training
A snack plate of goodies, because, well I was snacky.
Grilled up some goodies as a side dish to dinner
Oh yeah – sweet potatoes with oil and maple syrup. YUM.
And a tuna burger with all the fixings.
Sweets
Tried out some more Gluten Free baking tonight
Cookie success.
Small Batch Gluten Free Chocolate Chip Cookies
Ingredients
- 3/4 cup of Pamela’s Baking and Pancake Mix
- 1/4 cup (or half a stick) of melted butter
- 4 tablespoons of maple syrup
- 2.5 tablespoons white sugar
- 1 small – medium egg
- 1.25 tablespoons of milk
- 1/2 teaspoon of vanilla extract
- pinch of salt
- pinch of baking powder
- However many chocolate chips/fillings you want 🙂
Directions
- Preheat oven to 350 degrees.
- Melt the butter on your stove top and put to the side
- Sift your baking mix, salt and baking powder together in one medium bowl, set aside.
- In large bowl, combine maple syrup, sugar and butter, mixing for 1-2 minutes.
- Slowly add egg, vanilla and milk to wet ingredients
- Once combined, begin to fold or slowly incorporate the dry ingredients into the wet ingredients
- Add chocolate chips
- Bake at 350 for 10-12 minutes
- Let cool and ENJOY!
My review? These are definitely cakey/pancak-y, but fluffy and delish at the same time. Not crunchy, but totally soft and satisfying 🙂 ❤
Reminder that I do not document nearly everything that I eat in any given day, just the highlights.
sweet taterssss all day evs day. this all looks yum.
Those cookies look yum. It’s only 3:50pm here in Chicago and I am ready for dinner……ugh!
Happens to me all the time. . .
Ah I can’t wait to try these, YUM!