Yummy Weekend Recipes

Ready for some good eats? Here are two brilliant foods that I ate over the weekend. One is a quick and easy snack, the other a breakfast/lunch/dinner/dessert. Make ‘em. Eat ‘em. Love ‘em.

Pumpkin Yogurt

• ½ cup plain yogurt
• 1 tbsp canned pumpkin
• Dash of cinnamon
• Stevia or other sweetener to taste
• ¼ cup dried fruit, nuts, or cereal (or all of the above)

Mix it up and enjoy!

Chocolate Chip Almond Scones

I used the same recipe I used for the Almond Raisin Scones with a few little tweaks.

• 1 ¾ cup GF dough mix (must have XANTHAN GUM) 
• 1 ½ tsp cream of tartar 
• ½ tsp baking powder 
• ¼ tsp salt 
• 2 tbsp cocoa powder 
• 3 tbsp sugar/Xylitol 
• 4 tbsp butter cold 
• 2/3 cup vanilla yogurt 
• 1 large egg, lightly beaten 
• 1 cup almonds, chopped 
• ¾ cup semi-sweet chocolate chips 
• \Rice flour (for dusting) 
• 2 tbsp milk (brushing on top) 
• Powdered sugar (optional) 

Preheat the oven to 350 degrees.

Combine flour, cream of tartar, baking powder, salt,  cocoa, and sugar. Pulse a few times in food processor. Add butter and pulse 15-20 times until the mixture resembles coarse meal. Add egg and yogurt and run food processor for about 10 seconds or until it makes a large lump of dough. Transfer dough into bowl and fold in chocolate chips and almonds. Dump dough onto lightly floured surface (rice flour) divide into 8 to 10 equal parts. Make the dough into whatever shape you like (I chose triangles), about ¾ inches thick. Place on greased cookie sheet or one lined with parchment paper. Cook 25-30 min. Dust with powdered sugar.

Eat them alone...

...for breakfast...

...or as dinner.

Enjoy the deliciousness.

Peanut Butter Chocolate Chip Cookies

These cookies are so easy and so delicious. My family and I devour them in a heartbeat. Beware- You can't ever eat just one. Following the steps is important (You know how I hate to follow steps)! If you don't, it won't mix properly.

• 1 cup brown sugar
• 1 cup peanut butter
• 2 eggs+1 egg white
• 1 tsp vanilla extract
• 1 1/4 tsp baking powder
• 2 1/2 cups gluten-free oats
• 3/4 to 1 cup chocolate chips

Preheat the oven to 350. Blend together brown sugar and peanut butter. Blend in eggs. Stir in vanilla extract and baking powder. Pour in oats and mix well. Fold in chocolate chips. Spoon a tbsp of mixture onto ungreased cookie sheet about 1 inch apart.

They flatten on their own. Cook for 8-10 minutes. Enjoy!