Oatmeal Cream Pies

 

Ever since these were linked up on Totally Tasty Tuesdays a few weeks ago, I knew I had to make them. 

I love the Little Debbie Oatmeal Cream Pies. They are the only Little Debbie treat that I like. Something about their chocolate is too waxy to me. 

But I could eat these cookies all day long.

I made a few adjustments and they are pretty good.

Not the same as Little Debbie's, but they would do when I get the craving and I don't have any in my pantry.

Cookies:

1 c. margarine or butter

3/4 c. brown sugar

1/2 c. sugar

1 Tbsp. molasses

1 tsp. vanilla extract

2 eggs

1 1/2 c. flour

1/2 tsp. Kosher (coarse) salt
1 tsp. baking soda
1/8 tsp. cinnamon
1 1/2 c. quick oats

Cream Filling:
2 tsp. very hot water
1/4 tsp. salt
1 (7 oz.) jar marshmallow cream
1/2 c. shortening
1/4 c. powdered sugar
1/2 tsp. vanilla

How you do it:
In a large bowl, cream together butter, sugars, molasses, vanilla, and eggs. Add the flour, salt, baking soda, and cinnamon. Mix in the oats.

Maybe eat some dough.
Drop by just-under-a-Tablespoon onto greased baking sheets. Bake 10 minutes, or until just starting to brown around the edges. They will look moist, do not overcook!
While the cookies are baking prepare the filling.
In a small bowl, dissolve the salt in hot water. Allow this to cool. Combine marshmallow cream, shortening, powdered sugar, and vanilla in a bowl. Mix on high until fluffy. Add the cooled salt water and mix well. Spread filling on the flat side of one cookie. Top with another cookie flat side down.

Printable Version

Recipe Source

These may have been linked to these parties.

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Gluten-Free Pineapple Coconut Muffins

Tender pineapple muffins with toasted coconut.

I thought I'd reprise this important post (and fabulous muffin recipe) from a year ago- when the gluten-free community was buzzing from insults on every side. Consider this my UNapology for living gluten-free.

April Fools Day looms. But you won't find any tricks up my sleeve. Unlike the greater, broader world beyond my kitchen that apparently harbors a few individuals contemptuous of living gluten-free. This was a tough week to be a celiac. Assaults ranged from the merely mean-spirited to the stunningly ill informed. There was the alleged chef in Colorado (I say alleged, because it turns out this nudnik may have actually been a waiter) ridiculing gluten-free diners (the term he favored was "idiots") and crowing on Facebook that he passes off regular pasta as gluten-free (join the lively discussion here). There was the Dr. Oz show calling gluten-free a "fad diet", asking is it "just a myth?" (in full disclosure, I believe he meant as a weight loss tool, as a certain gluten-free celebrity has been claiming in her g-free book- ironically, featured on Dr. Oz last year). And finally, there was a famous food blogger-turned-author whose foodie envied blog-to-movie deal has apparently not cultivated much compassion for those of us stricken with gluten sensitivity. She barked on Facebook, "If I have to read one more thing about going gluten free I'm going to stomp on someone's face." And more than one person agreed with her. One of her fans (a food blogger) added, it's "too precious".

Strap on your helmets, Campers. There's not a lot of love out there.

I know this. You know this. Some of you have even shared stories about not only eye-rolling waiters and could-care-less food preparers, but family members sneaking gluten into what they feed you, just to "see what happens". Just to test you.

Let me repeat that.

Family. Feeding you gluten. On purpose.

No wonder strangers feel they can openly spout contempt. If we are not respected within the bosom of our own clan, our flesh and blood, how can we expect random strangers to care?

The truth is, they don't.

Until their child gets anemic for no apparent reason. Or their young wife breaks a hip. Or their mother shrinks to skin and bones before their very eyes. Then it becomes interesting. Then the mystery becomes worthy of their attention. And they start asking questions. What is that disease called, you know the one where you can't eat bread?

Celiac disease is sadly under diagnosed. Millions have it and don't know it. And that translates to an epidemic of silent suffering- a lot of mysterious malnourishment, anemia, and osteoporosis. A lot of migraines, depression, infertility, and blistery skin rashes in unmentionable locations. A lot of bloating and Pepto Bismol chugging. But hey.

We know you don't want to hear about it.

So forgive us, please.

Forgive us for living with a autoimmune disease whose only cure is a gluten-free diet. Forgive us for focusing so much on food- our only medicine. Our breakfast, lunch, and dinner. Our daily bread. Forgive us for asking questions in restaurants. Forgive us for feeling awkward at social events where food is ubiquitous, and family parties, where your disbelief and denial can make us sick for three days.

Forgive us for getting excited when a new recipe works, and our daughter can eat a chocolate chip cookie that isn't going to make her ill. Forgive us for sending our son to school with gluten-free vegan cupcakes for the class. Forgive us for wanting our children to feel like they belong and contribute.

Forgive us our passion for gluten-free food that fills our bellies and lightens our souls. Just a little.

Because to those of us who must live gluten-free- every day of our life- food is no small thing.

Food is precious.



Read more + get the recipe >>

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Totally Tasty Tuesdays

Welcome, welcome. 

Just typing that made me think of Effie Trinkett in The Hunger Games.I got to see it on Friday and it did not disappoint. My husband had been gone to Wyoming for about 3 weeks when he was able to come home. Well, almost home. He met me in Utah to take me to see the movie and get my new camera. I'm so in love!

With my husband, of course.

I can't wait to start posting recipes using it. I still have recipes to share that were taken with my other camera. It's been so fun using it and playing with it.

I have some great features for you today. Take a look...

 

Banana Pudding Cupcakes

from That Little Touch

 

Cherry Limeade Slushies

from SteakNPotatoesKindaGurl

 

Homemade Peeps

from Everyday Mom's Meals

 

Chocolate Peanut Butter Eggs

from Shurgary Sweets

Feel free to grab a button if you were featured...

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$25 Walmart Gift Card Winner...

The winner is...#63 sharonjo! 

Congrats and I will email you for your info. 

Thanks everyone!

Come back tomorrow for Totally Tasty Tuesdays.

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Peanut Butter Oatmeal Cookies

Who doesn't love dessert for breakfast? 

Anyone?

Donuts are a legit breakfast in my book. As are pastries. Maybe even chocolate cake.

Bill Cosby says so.

 Chocolate cake has milk and eggs in it. 

That totally counts.

These cookies could count, too.

There's peanut butter and oats and nuts.

See?

And since Spring Break is coming up for us at the end of the week, I just may serve these for breakfast.

I reserve the right to do that.

We will be on vacation, after all.

All 10 days of vacation. We are on a four day school week which means that the last day of school is March 29th and they don't go back until April 9th.

Heaven help us survive being home together that long.

I will need to get creative with them and make sure they aren't bored.

Pintrest, here I come!

Ingredients

1/3 c. peanut butter 

1/3 c. nuts, chopped (I skipped these and used crunchy peanut butter, but you can use peanuts, walnuts, pecans, etc.)

3/4 c. flour

1 tsp. baking soda

1/4 tsp. kosher salt

1/2 c. white sugar

1/2 c. brown sugar, packed

1/2 c. butter, room temp

1 tsp. vanilla extract

1 large egg

1/2 c. old fashioned oats

1/4 c. quick oats (I just used 3/4 c. quick oats)

1 c. Peanut Butter Baking Chips

Combine peanut butter and chopped nuts. In a mixing bowl, beat together butter and both sugars until light and fluffy. Add peanut butter mixture and vanilla. Blend well. Beat in the egg. Add flour, baking soda, and salt. Mix well. Add oats and mix well. Beat another minute. Cover with plastic and place in the fridge for at least 30 minutes. Preheat oven to 350 degrees. Spray a cookie sheet with cooking spray. Drop by spoonful onto baking sheet and bake 11-13 minutes. 

Note: If you want a soft cookie, slightly under bake them {10-11 minutes}. If you like a crisp cookie, bake them 13 minutes. 

Recipe adapted from Hoosier Homemade

Printable Version

These may have been linked up to these parties.

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Gluten-Free Vanilla Cornbread Recipe

A wedge of vanilla cornbread. Gluten-free yum.

This is not your average weeknight cornbread. You know, the one you toss together from a gluten-free mix to serve with a bowl of white chicken chili as you catch up with Mad Men season four. Nope. This tender cake-like cornbread is a pinch more elegant. A gently sweet treat you might serve at high tea with a gaggle of girlfriends (or low tea, depending upon the company you keep). Picture fresh cut flowers on the table, stemmed glasses filled with dewy fresh berries, a pot of Earl Grey tea or organic chamomile buds steeping beneath a cozy.

This is the sort of cornbread that begs to be served with style. That longs to be gussied up. The kind of cornbread you eat with a fork.

A cornbread that secretly dreams of being cake.

Read more + get the recipe >>

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Quinoa with Roasted Brussels Sprouts, Leeks and Slivered Almonds

Gluten-free quinoa with Brussels sprouts, leeks and almonds.

If you've been hanging with me for awhile here on Gluten-Free Goddess, you already know how much I dig quinoa. It's one of my favorite gluten-free grains. I've grown to love- even crave- quinoa's distinct smoky-nutty flavor. More assertive than rice or oatmeal, the taste of quinoa gives gluten-free baked goods and grainy side dishes a certain je ne sais quoi that feels nourishing, healthy, and satisfying all at once. In a very understated, happy blue skies kind of way, I mean.

Not in a pious eat-this-it's-good-for-you kind of way.

Though I'm sure there are plenty of quinoa converts that proselytize its admirable qualities in the nutrition arena (and why not? Its protein profile is a vegan's wet dream) I prefer to love my quinoa on its own unassuming terms. Even though folks have dubbed her Queen of Grains and Mother of all Vegan Goodness in the Bunny Scampering Universe, I love her just because. Without projection. Without expectation. Or assumption.

I meet quinoa where she stands. I accept her for who she is. In all her cute as a button faux grain glory. After all, her botanical name is Goosefoot. Not a very glamorous moniker. Imagine being saddled with that one.

Hey, you! Goosefoot. That's right. I'm talking to you.

Sweet Mother Mary. Can you imagine? No wonder she chose to change her name. Keen-wa is so much sexier.

So Quinoa, honey. What are you doing tonight? Wanna come over? I've got some Adele.

You can even stay for breakfast.

Read more + get the recipe >>

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Completely Irresistible Finds

I am starting a new thing. 

I am constantly seeing awesome stuff while browsing Amazon.

It's kinda selfish to keep it to myself when finding it.

So I am going to start sharing the knowledge with you.

I know, I'm nice like that.

I've ordered some things that I've come across and other's, I haven't. Yet.

This is just for fun and maybe you'll be inspired.
It's called...

I am starting with these earrings. I own them now.

I couldn't resist these owls.

I have started sewing. Nothing fancy. Just some rag quilts and ruffle bags. Mine is the bottom one. Promise.

We use these for everything. Library bag, church bag, travel-in-the-car bag, etc. I like to use mine when I don't want to take my whole purse somewhere. I'll just stick my wallet and a couple other things in this bag and it's much lighter.

I love Susie's version and I think I will make it that way next time. But the ruffles are fun.

I love this fabric!

It's Little Red Riding Hood and the wolf! How fun is that?

I just broke my salad tongs. Well, they broke. I was just tossing a salad when they fell apart. In the salad. So I am eyeing these tongs.


I {heart} Joy the Baker. So much. Her blog is amazing and she is hilarious. I am getting her cookbook soon.



So there's some of the awesomeness that I've found so far.
What do you think?

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Favorite Spring Recipes for a Gluten-Free Diet

Lighten up. Celebrate Spring gluten-free!

Celebrate a Gluten-Free Spring

Spring is here! Shake off the winter blahs. It's time to lighten up and get your fresh on. Browse this collection of my favorite gluten-free diet recipes for Spring and get inspired.

Soups are vibrant, clean and simple, brunch is all about eggs (and blueberry flax muffins!), and quinoa is queen.

Try a new recipe today and wake up your taste buds.

Read more + get the recipe >>

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Totally Tasty Tuesdays

Check out this week's features! 

If you were featured, feel free to grab a button.

 Simple Swiss Steak from Grateful BellyTalk about Comfort food!
 Tagalong Peanut Butter Trifle from What's Cooking, Love?
 Pizza Spaghetti Bakefrom The Kitchen is My Playground

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