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Oat flour and rolled oats add a nutty flavor to these gluten-free chocolate chip cookies! Bittersweet chocolate adds some chocolatey depth. Keep these around for your friends and family who can’t have gluten.
In my world, there’s no such thing as too many chocolate chip cookie recipes. Making a batch following one recipe or another is one of my many default moves in the kitchen.
And I don’t know about you, but with the eating habits of me and my friends it has become increasingly useful to have recipes that can accommodate loved ones who need to cut out gluten.
That’s why I decided on this gluten-free recipe for the gluten-free chocolate chip cookie lovers in your life.
The Best Gluten-Free Chocolate Chip Cookies
These cookies are a lovely combination of crispy and chewy...
Monday, October 29, 2018 Food
1 Roast the squash: Preheat the oven to 425°F. On a rimmed baking sheet, combine the squash with olive oil, salt, and pepper on a rimmed baking sheet, and toss to coat.
Roast for 20 minutes, tossing half way through to evenly brown. When it’s ready, the squash will be soft and some of the edges will have browned.
2 Cook the pasta: Meanwhile, bring a large pot of salted water to boil and cook the pasta to al dente, or according to package directions. Drain well and set aside.
3 Fry the bacon: In a large, deep skillet , put the bacon in a cold pan and cook over medium heat until crispy. Remove from the skillet and drain on paper towels.
4 Cook the shallots: Place the skillet back on the stove, but with the heat turned off. Drain all but about 2 tablespoons of the bacon grease.
Add the ...Read More