While cookies aren’t my favorite dessert, there are a few that I have a soft spot for. Soft, delicate lemon cookies covered in a powdered sugar glaze are definitely one of those few.

Even though there’s no chocolate in these, I find them just as addicting as if there were. The outside is sweet and glazed while the inside is chewy and slightly tart from the lemon. They’re perfect in the morning or after dinner with a cup of tea. And while fresh lemon juice surely would make these cookies taste amazing, using the plastic lemon juice is just as good, too.

The hardest part of making these cookies(which aren’t really hard at all) is getting the consistency of the dough right to shape them. When they’re too dry, the dough crumbles; adding a little bit of lemon juice to get them to the texture of Play-Doh makes them just right for shaping into cookies.

Gluten-Free Lemon Crinkle Cookies

Prep time: 15 minutes

Cook time: 18 minutes

Ingredients(Makes about 16 cookies):

• 1 1/2 cups all-purpose gluten-free flour
• 3/4 cup sugar
• 1/2 teaspoon baking powder
• 1/4 cup vegetable oil
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 teaspoon lemon extract
• 1 Tablespoon lemon juice + extra
• 1/2 cup powdered sugar

Method:

1. Preheat your oven to 350 degrees.
2. In a large bowl, stir together the flour, sugar, and baking powder until evenly mixed.
3. Add in the oil, egg, extracts and lemon juice and mix the dough together by hand.
4. Mold the dough into 1-inch balls and then flatten them gently into a cookie shape in your hands. If the dough is too dry and crumbles, add a little more lemon juice to wet it and bring it to the right consistency.
5. With clean hands, pour the powdered sugar into a shallow bowl or dish.
6. Drop the cookies on both sides onto the powdered sugar to coat the outside.
7. Put the sugar-covered cookies onto a non-stick baking tray and repeat until all of the dough is used up.
8. Bake for 18 minutes.
9. Remove from the oven and let the cookies cool completely before moving them.
10. Store in an air-tight container at room temperature when not enjoying.

I usually keep things very organized. I’m a serial to-do list maker and planner. But sometimes my pantry can get a little bit hectic; I’ll throw an ingredient in there and not see it for another 5 months.

When I moved 2 weeks ago I found 3 cans of pumpkin that never got baked into a pie, custard or pudding. I know it’s not at all the season for pumpkin desserts but there are some things I can’t turn down and a good slice of pumpkin bread is one of those.

My one warning with this recipe(and most gluten-free recipes for that matter) would be not to taste the batter. The batter will taste terrible because raw chickpea flour and coconut flour have weird tastes to them. However, once fully cooked, the funny flavor goes away and all you’ll be able to taste is spices and pumpkin.

Gluten-Free Pumpkin Bread

Prep time: 15 minutes

Cook time: 60 minutes

Ingredients(Makes 1 loaf):

• 1 1/2 cups chickpea flour
• 6 Tablespoons coconut flour
• 3/4 cup cane sugar
• 1/4 cup brown sugar
• 3/4 cup pumpkin puree
• 4 eggs
• 6 Tablespoons oil
• 1/2 cup water
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 3/4 teaspoon baking soda
• 1/2 cup water
• 2 Tablespoons brown sugar for topping

Method:

1. Preheat your oven to 350 degrees.
2. In a large bowl sift together the chickpea flour and coconut flour and set aside.
3. In a separate bowl beat together the remaining ingredients until well mixed.
4. Combine the wet and dry ingredients and beat together. Slowly incorporate the water while beating until all of the ingredients are mixed together.
5. Grease the bottom and sides of a 8-inch loaf pan.
6. Pour the batter into the loaf pan and shake it gently to level the top.
7. Sprinkle the remaining brown sugar on top of the batter in a thin layer.
8. Bake for 60 minutes or until the center of the loaf is baked through.
9. Remove from the oven and let cool completely before slicing.

Peanut butter cookies are one of my favorite desserts to keep around the house. That’s probably because I don’t just eat them for dessert; they’re also great as an afternoon snack, crumbled on top of yogurt, right before dinner when you’re feeling snackish—whenever. They’re just the right amount of sweet and nutty to satisfy.

I’m always trying different peanut butter cookies recipes to see how the texture and flavor compares. These are one of my new favorites. Once these cookies cool, they’re the thick and chewy kind. They’re perfect for filling with ice cream and making a cookie sandwich, covering in melted chocolate or filling with a little raspberry jam.

I used gluten-free all-purpose flour for these cookies and they came out perfectly. If you use a gluten-free flour I’d recommend a pre-mixed blend for the best consistency. Your cookies should be rollable when all the ingredients are mixed but if the batter is still too thick you can add milk by the Tablespoon until it softens up.

Oatmeal Peanut Butter Cookies

Prep time: 10 minutes

Cook time: 20 minutes

Ingredients(Makes about 18 cookies):

• 1 cup rolled oats
• 1 cup all-purpose flour OR 1 cup all-purpose gluten-free flour
• 3/4 cup cane sugar
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup peanut butter
• 1/4 cup vegetable oil
• 1/4 cup milk
• 1 egg
• 1 teaspoon vanilla extract

Method:

1. Preheat your oven to 350 degrees.
2. In a large bowl, mix together the oats, flour, sugar, baking soda, salt, and cinnamon well.
3. In a separate bowl, beat the remaining ingredients until they make a homogenous liquid.
4. Mix the wet ingredients in with the dry until it forms a uniform dough.
5. Roll the dough into 1-inch balls and place them on a lined baking tray.
6. Press down on each ball lightly with the tongs of a fork in a criss-cross pattern on top.
7. Bake for 18 minutes until the center of the cookies are firm and the outsides are golden.
8. Remove from the oven and let them cool completely before moving.
9. Store in a sealed container at room temperature.

Here are a few of my favorite dessert recipes with almond flour in them. A lot of them are readers’ favorites, too. You can read the comments on any of these recipes to find out what substitutions and success other readers had trying out these recipes.

The Basics:

Almond Flour Chocolate Chip Cookies: Everyone needs a good chocolate chip recipe they can rely on, right? This is definitely the one if you need to follow a gluten-free or grain-free diet. They come out flavorful and with just the right texture to match “regular” chocolate chip cookies. There are over 140 comments on the recipe page so it’s tried and true as well.

Almond Flour Brownies: Another readers’ favorite are these brownies. They’re also one of my favorites, too. I tend to make them or a variation on them monthly whenever I need a good brownie. They’re also gluten and grain-free, but you would never be able to tell from the taste or texture. They’re just a great, fudgy, chocolaty brownie.

A Little Different:

Gluten-Free Cookie Dough Truffles: Who doesn’t love eating raw cookie dough? That’s what these are, except covered in chocolate. And it’s all entirely safe to eat, gluten and grain-free. This recipe’s too good not to share. Almond flour is the perfect flour substitute in this one because the flavor is virtually undetectable.

Almond Flour Banana Bread: Banana bread is one of my favorite snacks when it’s around the house, especially with a cup of tea on a rainy day. This banana bread is very moist and reminds me of the kind you get at Starbucks. If you have a few browning bananas laying around the house this is a great go-to.

Almond Flour + Coconut Flour:

Gluten-Free Thin Mints: Until the Girl Scouts start making gluten-free cookies, the best kind are the ones you can make in your oven. Almond flour and coconut flour give these a great texture while chocolate and mint give them that perfect flavor; you won’t be able to taste the difference!

Gluten-Free Flag Cake: I made this last year and think I might have to make it again. If you’re looking for a good, basic chocolate cake recipe without the grains or gluten this is simple enough for anyone to whip up. Personally I like this with a vanilla cream cheese frosting but you can let your imagination go wild.

I can’t remember the last time I actually saw a sunrise. That might be a little embarrassing to admit; I’m definitely a night owl who enjoys sleeping in when I can. This, however, is a sunrise I can get behind.

Tequila sunrises are one of my favorite drinks. They’re simple(only 3 ingredients!), delicious, and you can tell yourself they’re healthy because they have juice in them instead of soda. They’re also just a lot of fun to look at; I never get tired of pouring these for myself and friends.

It’s hard to mess this one up. Just pour with a steady hand and be sure not to stir. If you want to ad a little twist, squeeze a lime wedge in with the tequila for each glass.

Tequila Sunrise

Prep time: 5 minutes

Cook time: 0 minutes

Ingredients(Makes 2 servings):

• 3 shots white tequila
• 1 cup orange juice
• 2 Tablespoons grenadine
• Ice(optional)

Method:

1. Add 1 1/2 shots of tequila to 2 1-cup glasses. Add in ice as well if the ingredients aren’t chilled.
2. Pour 1/2 cup of orange juice into each glass. Do not stir.
3. Pour 1 Tablespoon of grenadine into each glass right through the center of the top. Do not stir but let it settle at the bottom and gradiate.
4. Serve and drink cold.

I’ve eaten yogurt, granola and a sliced banana for more meals this past month than I’m willing to admit. I’m not sure if it’s because it’s so good or so easy; it’s probably a bit of both. I never knew if you could cook the banana flavor into the granola until I saw this recipe. That gave me all the confidence I needed to try it out.

This is the kind of granola I have no trouble eating all by itself. It has every flavor and texture in it you could possibly want. The clusters are slightly softer than normal granola because of the bananas; it reminds me of the crusty outside of slightly overcooked banana bread. It’s great to eat with just about any flavor of yogurt, too.

This granola tasted fresher than any I’ve tried before. It’s great to make for yourself if you will eat it over the course of a week but might not be the best to give as a gift to someone. Make sure to refrigerate this to keep it its freshest.

Peanut Butter Banana Granola

Prep time: 10 minutes

Cook time: 30 minutes

Ingredients(Makes about 3 cups)

• 1 banana, mashed
• 2 cups rolled oats
• 1/4 cup maple syrup
• 2 Tablespoons peanut butter
• 2 Tablespoons oil
• 1/2 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup chocolate chips(optional)
• 1/2 cup chopped nuts(optional)

Method:

1. Preheat your oven to 350 degrees.
2. In a large bowl, mix together the banana, oats, syrup, peanut butter, oil, cinnamon, vanilla and salt until evenly mixed.
3. Spread the oats out in a thin layer on a non-stick baking surface.
4. Bake for 25-30 minutes, breaking up the oats into clusters about 20 minutes into baking.
5. When the clusters are golden and firm, remove them from the oven and let them cool.
6. Once the granola has cooled, add chocolate chips or nuts if using. Store in a sealed container in the refrigerator when not eating.  

Italian Tofu & Bell Pepper Skewers

Prep time: 2 hours

Cook time: 15 minutes

Ingredients(Serves 3-4):

• 1 block extra-firm tofu, pressed
• 4 bell peppers, seeded
• 1/3 cup olive oil
• 1/4 cup balsamic vinegar
• 1 1/2 Tablespoons sugar
• 1/2 teaspoon salt
• 1 teaspoon Italian seasoning blend
• Grilling skewers

Method:

1. Dice the tofu and peppers into 1-inch squares.
2. In a Ziploc bag, mix together the rest of the ingredients.
3. Toss the tofu and bell peppers with the marinade in the bag and let it rest for 2-4 hours.
4. Preheat your grill to around 400 degrees.
5. Put the ingredients on the grilling skewers.
6. Grill for 10-15 minutes, turning the skewer sticks every few minutes to a different side.
7. Remove from the grill. Serve hot.

This food blogger has unfortunately not done much cooking lately; I’ve been busy. I’m starting to get back into the swing of things after a lot of moving and unpacking and can finally get back into the kitchen.

A friend of mine has been looking for Summer drink recipes and it didn’t take much convincing for me to try something new. My last night in Providence we ate at a Thai restaurant and one of my friends took home a Thai iced tea. It was sweet, creamy and a little spicy—perfectly suited for a little bit of rum and something fairly easy to make at home.

Like any drink recipe you should taste as you go along and add less or more to suit your palate. The amounts listed below are more or less suggestions. I tried this with Bacardi but I think it would be terrific with a coconut or similarly flavored rum.   

Spiked Thai Iced Tea

Prep time: 1 hour

Cook time: 10 minutes

Ingredients:

• 5 black tea bags*
• 3 1/2 cups water, divided
• 1 cup sweetened condensed milk
• 1/2 cup rum or coconut rum
• Ice
• Mint to garnish

*For a more authentic flavor used spiced Thai tea bags, which are black tea with anise, vanilla, and cardamom. They are available online and at some specialty stores. 

Method:

1. Bring 2 1/2 cups of water to a boil in a small pot.
2. Remove the boiling water from the heat and add in the tea bags. Let the tea rest for 30 minute to an hour to cool down to room temperature.
3. Remove the tea bags and add the remaining water.
4. Fill 4 glasses 3/4 of the way up with ice.
5. Pour a shot of rum into each of the glasses.
6. Fill the glasses 3/4 of the way up with the tea.
7. Add 1/4 cup of sweetened condensed milk to each glass and stir well.
8. Garnish with mint if desired.

When you’re a food blogger, you constantly have to choose between making and blogging a holiday recipe a week in advanced and looking crazy celebrating all by yourself or making a recipe for the actual holiday and posting it a few days later late to the game. Usually I choose the latter but this time I happen to be early to the party; here’s a red, white, and blue recipe a month and a half before July 4th for you.

The Nutella cheesecake strawberries I made last month were a huge hit with my friends. I got asked to make them again but I always like trying something new. Instead of Nutella, these strawberries are filled with white chocolate cream cheese. At times I think I like white chocolate more than dark, and this is one of those times. It goes perfectly with the sweet berries.

Every time I make these stuffed strawberries, the first half come out looking sloppy and the second half look fine. You just have to get into a rhythm and figure out how to do it best. Getting the filling to the right consistency will also make it easier.

Red, White and Blue Stuffed Strawberries

Prep time: 20 minutes

Cook time: 0 minutes

Ingredients:

• 1lb fresh strawberries
• 3/4 cup(6oz) white chocolate chips
• 5 Tablespoons cream cheese, room temperature
• 2 Tablespoons milk, room temperature
• 3/4 cup powdered sugar
• 1/4 cup blueberries

Method:

1. In a microwave-safe bowl, melt the white chocolate.
2. Beat together the melted white chocolate, milk, and cream cheese until smooth.
3. Beat in the powdered sugar until it’s fully incorporated.
4. Move the cream cheese mixture into a pastry bag or Ziploc bag with a corner cut off. If the mixture is still runny, put it in the refrigerator for 5-10 minutes to thicken.
5. Cut the strawberries twice perpendicularly almost all the way through.
6. Squeeze the filling into the strawberries starting from the bottom and moving the tip up.
7. Garnish with a blueberry on top.
8. Keep refrigerated until ready to serve. These won’t last long even in a refrigerator so eat relatively quickly.