milk & cookies.

Have you ever had a serious craving hit you when you could do absolutely nothing about it, like when you're in the middle of your work day and all you want is a giant chocolate chip cookie and a glass of milk?  I came home a couple of weeks ago and immediately headed into the kitchen to make my favorite gluten free chocolate chip cookies and I've included the recipe below so you can enjoy them too!

• 2 cups gluten free all-purpose flour (I swear by Bisquick's GF Mix)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 2 tablespoons vanilla extract
• 2 eggs
• 2 cups semisweet chocolate chips

1. Preheat oven to 325 degrees and grease cookie sheet

2. Sift dry ingredients (flour, baking soda, salt)

3. In a separate bowl, mix together butter, white sugar and brown sugar.  Add vanilla extract and eggs one at a time (make sure to mix in each egg before adding the next).  

4. Mix wet and dry ingredients, stir in chocolate chips.

5. Place cookies onto sheet and bake for 12-15 minutes.  Approximately half way through cooking time I take a fork to flatten the cookies because I find the gluten free mix fluffs the cookies up more than your standard all purpose flour.

Yields approximately 36 cookies. 

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banana and avocado dip.

After recommendations from several friends, I took a slight detour on my way home from work recently and stopped by Atlacatl for homemade pupusas.  I couldn't help it and ordered a few "to go" before I left but still craving the plantains chips I resisted earlier in the meal, I picked up a plantain from the market so I could make homemade chips later that night.  I came across this banana and avocado dip from Martha Stewart (you can find the recipe here) and turned these simple ingredients into a fabulous dip that went perfect with the thinly sliced plantains.