Gluten Free Peanut Butter & Honey Cookies

These peanut butter cookies are better than the original. The gluten free flour works in their favor, creating a soft, crumbly texture (and therefore a delicious cookie). Smoosh in a Hershey’s kiss after baking for peanut blossoms!

Lots of peanut butter and a bit of honey and I hope you use pasteurized eggs, because the uncooked dough is ridiculous (try it with ice cream. Just sayin’.). If they don’t ever make it to the oven, I won’t judge you at all.

Cookie dough

Gluten Free Peanut Butter & Honey Cookies

  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar, plus more for coating
  • 1/2 cup (1 stick) butter, softened
  • 1 egg
  • 1 1/2 cups peanut butter
  • 1/3 cup honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon vanilla
  • 6.6 ounces (1 1/2 cups) gluten free flour

Preheat oven to 350°F.

Cream sugars and butter in a mixer on high until soft; beat in the egg. Add peanut butter and honey, mixing on medium-low speed. Add salt, vanilla and baking soda, then slowly add the flour (I always recommend weighing out gluten free flour). Mix until combined.

Roll out golf-ball-sized balls of dough, and roll in sugar. Place on a greased baking sheet or line sheet with parchment paper. Flatten balls with the tines of a large fork. Bake for about 15 minutes, or until edges are just barely brown (undercook these ever so slightly for best texture). Enjoy!


Honey Soy Glazed Skillet Chicken

Mmmm…honey glazed, soy-marinated chicken.

Sweet, savory, tender chicken pieces result from this 2-step cooking method…by starting on the stove, you cut way back on oven time. Which means you cut back on drying out time, something chicken loves to do in the oven.

A honey glaze that thickens and browns in the oven finishes off the deliciousness. Even my mom was impressed (Awesome.).

Marinate up to 4 hours, but try not to do it less than 2. The chicken will really absorb these flavors. San-J’s gluten free tamari sauce is amazing (they make soy sauce too). Tamari or soy sauce will work; tamari is richer and a little thicker, great for this dish.

I used a 12-inch pan and the chicken barely fit. You might need to sear it off in batches, and transfer to a baking dish (stick it in the oven to heat it up first!). No problem – that will work just fine. Or of course you could just make a half batch.

Make sure you spoon the cooking liquid over the chicken regularly – we want that surface to caramelize!

A meat thermometer in one of the big pieces will ensure everything’s cooked through (the smaller pieces will be fall-off-the-bone tender).

If it had been up to me, I’d have used all dark meat, but sometimes you have to please the masses.

Chicken aside – you’ll be spooning the resulting sauce over everything else on your plate too.

Honey Soy Skillet Chicken 2

Honey Soy Glazed Skillet Chicken

  • 5 pounds mixed bone-in chicken pieces
  • 3 tablespoons butter (or canola oil)
  • 2/3 cup honey
  • fresh ground pepper

for the marinade:

  • 1 bottle (10 ounces) gluten free tamari sauce or soy sauce
  • 3 large garlic cloves, minced (about 3 tablespoons)
  • 1/4 cup packed light brown sugar
  • juice of 1 lemon
  • 1 cup chopped fresh cilantro
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons fish sauce
  • 2 teaspoons chili powder

Combine all marinade ingredients in a bowl; stir to combine. In a shallow pan large enough to hold the chicken (9×13″), pour marinade over chicken; cover with plastic wrap and refrigerate 2-4 hours, turning chicken once. When marinating time is done, remove chicken and scrape off most of the garlic and cilantro.

Preheat your oven to 375°F

Heat a large skillet (preferably cast iron) over medium heat. Add butter, and slowly add the chicken, largest pieces first. Add some freshly ground pepper. As the chicken cooks, the pieces will shrink some, allowing you to add more pieces. Once all the chicken is in the pan, cook 15 minutes, turning chicken once. Use a meat thermometer to ensure largest piece is at least 80°F; when temperature is reached, pour honey over the chicken and place in oven.

Spoon liquid over chicken every 10 minutes. Cook about 30 minutes, or until chicken registers 165°F in thickest part. If desired, strain off fat and serve cooking liquid with chicken. Enjoy!

Honey Cream Cheese Wontons

Here’s a quick and tasty dessert idea! I took my favorite elements from the Spanish sopaipilla and from the Asian crab rangoon to create these easy, crispy treats.

Try serving them with warm chocolate sauce or Nutella. Mmmm.

I give the instructions on baking, but you’ll get better results with frying. The outside gets lighter and crispier with frying and the edges stay sealed better. I’ve had so many baked wontons leak all their contents in the oven…your choice, but you’ve been warned!

Honey Cream Cheese Wontons

  • 24 wonton wrappers
  • 1 cup cream cheese
  • 2 tablespoons honey, plus more for drizzling
  • cinnamon for dusting
  • 1 egg, beaten or 1/4 cup of water, for sealing wontons
  • oil for frying

Combine cream cheese and honey in a small bowl.

Lay the wonton wrappers out flat and fill with 1/2 tablespoon of the cream cheese.

Using your finger dipped in egg or water, wet 2 adjoining edges well.

Fold dry sides onto wet sides, forming a triangle. Repeat with all 24 wrappers.

To fry: Heat a 1/2-inch layer of oil in a pan to very hot. Wontons should immediately begin bubbling when the oil is hot enough. Fry in small batches for 30 seconds per side or until golden brown. Remove to a paper towel lined plate and let cool slightly.

To bake: Heat oven to 425°F. Lay filled wontons on a nonstick baking sheet. Spray both sides with cooking oil and bake 8-10 minutes or until browned all over, flipping halfway through. Let cool slightly before handling.

Drizzle with more honey and dust with cinnamon to serve. Enjoy!

Ginger-Honey Grilled Shrimp

This is one of my first ever blog posts…please excuse the poor quality photo!

Surprise!  Something that doesn’t have cumin or cilantro is on the menu tonight.  Shrimp was on sale at our grocery store so I bought a pound frozen and pondered what to do with it.  Sweet and spicy sounded nice, and I have a gluten-free teriyaki sauce my sister recommended that I had yet to crack open.  Japanese it is!

I use San-J teriyaki sauce (and their soy sauce too).  I swear it’s better than the regular stuff!

Ginger-Honey Grilled Shrimp

  • 1 pound shrimp, peeled and deveined
  • 2 garlic cloves, minced
  • 2 teaspoons ground ginger
  • 1/4 teaspoon paprika
  • 1 teaspoon sriracha sauce
  • 2 tablespoons canola oil
  • 2 tablespoons honey
  • 1 teaspoon salt
  • pinch of pepper
  • juice of half a lime
  • Gluten Free teriyaki sauce for drizzling

Combine all the ingredients except the shrimp and teriyaki sauce in a bowl and whisk together.   Reserve 1/4 cup marinade for basting later.  Pour the marinade over the shrimp in a zip top bag and refrigerate for at least 30 minutes.

When the shrimp have had time to marinate, skewer the shrimp on metal or bamboo sticks (soak the bamboo skewers to prevent burning).

On a grill or in a grill pan, cook the shrimp, basting a few times, until opaque on each side.  Remove from skewers and serve over rice, drizzling the rice and shrimp with teriyaki sauce.  Serve immediately.  Enjoy!