good food to eat :)

i've been cooking up a storm recently--cookies that i can eat, good dinners, crepes (which is one of my favorite foods!), and wanted to share some pictures.

breakfast crepes: at first, the pan was too hot and they were coming out thick and a little gluey. but once we learned how to work with a batter that had xanthan gum in it, this was the result. what a beautiful crepe!


i made these cookies, which were supposed to be macaroons, the other night for a cookie exchange. the reason they're not really macaroons is because i had almond paste on hand and didn't want to make the appropriate amount of almond flower. the almond paste was for a different cookie that i wanted to make and then couldn't get all the ingredients. but it worked well here! lee calls these meringueroons, because they are more like almond flavored meringues.

so delicious... here's the recipe:

1 7oz. tube almond paste, crumbled well (i did this in a food processor)
3 egg whites
1 cup sugar
1/4 tsp almond extract
pinch of salt

1. beat egg whites until you have medium stiff peaks.
2. add the salt and almond extract and beat in quickly. continue beating and slowly add sugar.
3. fold in the almond paste.
4. chill for about 15 minutes.
5. fill a pastry bag and using a standard round tip, pipe cookies onto a baking sheet covered in parchment paper. bake at 325 for about 20 minutes, or until set and lightly browned.

(alternatively, you could use 2 cups of almond flour and would likely get a cookie of a different consistency. but i am in love with these little cuties! look at this one--this piping mistake looks like africa!)

these cookies are the same recipe for the chocolate chip cookies i made a while back (i made the modifications I said I would--rice flour & honey if you read it again). just minus the chips, flattened and with blueberry jam in the center. i can't lie. i prefer the chocolate chip variety. the cookie isn't very sweet, so the chocolate seems to help it out.


and a 5-star dinner here! tofu marsala with mashed potatoes and cooked carrots. the tofu was breaded and cooked in a mix of brown rice flour and cornmeal. it was perfect. and the gravy was thicked with a bit of all-purpose gluten free flour and it also game out delectably. sigh!


happy cooking to all you out there as well :)