Aprons, Shirts, Mugs and More!

Playing online today I came across some fun gluten free goods on a pretty cool website called Cafe Press.  They have a wide selection of aprons, t shirts, mugs and more.  Some are really funny.  I have to say my favorite is the skull and cross bones that says gluten sucks!

Enjoy.

Peanut Butter Cookies (Paula Deen's)

Gluten Free - Flour Free Peanut Butter Cookies from Paula Deen (www.foodnetwork.com)



1 large egg

1 cup peanut butter (smooth/creamy)

1 cup sugar

In a stand mixer beat all the ingredients until a dough forms.

Make small balls of dough and place on a cookie sheet about an inch, inch and a half apart.

Press the tops of the cookies down in a criss cross patter with a fork.

Bake at 350 ° for 10 minutes.

Citrus Chili Chicken with Roasted Grape Tomatoes

Citrus Chili Chicken with Roasted Grape Tomatoes



Roasted Grape Tomatoes
1 pint grape tomatoes
2 teaspoons olive oil
1 tsp cracked black pepper
1 tsp salt

Roast at 400° for 10-15 minutes until they start to split open
In a bowl combine roasted tomatoes (with any juices on the pan) and 1/8 cup crumbled feta cheese

Citrus Chili chicken
2 boneless, skinless chicken breast - butterflied
1/4 cup Williams Sonoma Citrus - Chili Finishing Sauce

Marinade the chicken in the sauce for 30 minutes
Cook on in a sautée pan for 4-5 minutes on each side or until juices run clear

Cheesecake

I had a huge craving for cheesecake the other day. I've made some mini crust-less ones in cupcake pans before but never a full cheese cake. I figured I have the pan, why not try it. I'm so happy I did. I have to say it came out pretty tasty for being my first attempt at it. Best part, its 100% gluten free!
Crust:
1 bag of the Trader Joe's Gluten Free Ginger Snaps (about 1 1/2 cups of the crumbs)
1/4 cup of sugar
1/2 cup of melted unsalted butter

Mix the melted butter, sugar and cookie crumbs together in a bowl and then press into a 9 inch spring form cheese cake pan. Make sure that the crumbs come up a little bit on the sides.

Bake for 8-10 minutes at 375° - COOL

Cheesecake:

3 packages (8 ounces each) of cream cheese, softened
3/4 cup sugar
1 tsp Vanilla
1 tbs Lemon Zest
3 eggs, at room temperature

Mix cream cheese, sugar, vanilla and lemon zest until creamy and smooth in an electric stand mixer
Add eggs (one at a time) until blended
Pour mixture into cooled crust
Bake at 325° for 45 minutes or until center is almost set. Cool and then refrigerate for a minimum of three hours or over night.

Serve with fruit or your favorite topping!