When you’re making waffles, little things matter. These waffle tips – from separating the eggs to warming the buttermilk – will lead you to waffle nirvana.
Recipe: How to Make Gluten-free Peanut Butter Chocolate Chip …
Use almond meal to lighten up these protein-packed dessert bars.
You have to love a recipe that looks like you worked hard when actually you didn’t do much at all.
Stromboli, a cousin of calzone, fits into that category, and when you’re finished, you can feed the neighborhood.
Side Dish: Cooking gluten–free on a smaller scale? Here are 125 recipes
Finally, cooler temperatures. That means the dinner menu can expand to comforting soups, stick-to-your-ribs stews and heartier dishes like beef Burgundy, coq au vin and spaghetti pie. But, if you live in a one- or two-person household and are on a …
These soft and chewy cheesecake cookies are made by dressing up a vanilla cake mix with cream cheese and eggs. The chocolate chips are optional, but highly recommended!
I don’t know about you, but I’ll choose cookies over cake if I’m given a choice. Unless that cake is, in fact, cheesecake. To be fair, though, a cheesecake isn’t really a cake in the traditional sense, is it? It doesn’t matter at all, though, since cheesecake cookies are the best of everything. The end.
Cheesecake Cookies have all the gorgeous decadence of cheesecake. They’re pillow-soft, smooth and rich, but they still have all the fun of a cookie. And they are, seriously, ready to eat in 20 minutes flat. How’s that for easy?
I’ve been making these ridiculously easy cookies since at least 2010, when I developed the recipe for my second cookbook, Gluten Free on a Shoestring Quick and Easy. In that cookbook, there’s an entire chapter (Chapter 8) on make-your-own dessert mixes. One of those mixes is for a make-your-own vanilla cake mix, which I’ve since shared here on the blog.
Cake mixes are the sort of thing that I never really understood until I wrote that cookbook. I mean, what’s so hard about throwing together a few basic dry cake ingredients like flour, baking soda, baking powder, salt, and sugar? And then I finally realized that cake mixes offered certainty. Everything was measured precisely. So when you add the eggs, maybe some oil and some water, you’ll get the same cake every single time.
If you’d like to make this recipe with a boxed vanilla cake mix (gluten free or not!), it will work. And I will not judge you! But if you’d like to make your own cake mix, you can do that too. You just need a simple digital food scale (you can find a link to one in my online shop), and my cake mix recipe.
Watch how to make these Easy Cheesecake Cookies (45 Second Video)
Ingredients and Substitutions
As always, unless I specifically indicate otherwise, I haven’t tried this recipe with any of these substitutions. They’re simply my best-educated guesses, designed to help those of you who have other dietary restrictions still enjoy some amazing recipes.
Dairy-Free: I’m not gonna lie—there’s a whole lot of dairy in these cheesecake cookies. Replacing the butter is easy enough (I think Spectrum nonhydrogenated butter-flavored vegetable shortening would work great), but then there’s the matter of the cream cheese.
There are plenty of nondairy cream cheeses on the market, but none taste just like the “real thing” to me. My make-your-own vanilla cake mix also contains dairy in the form of buttermilk powder, but in that recipe, you can replace the buttermilk powder with an equal amount, by weight, of coconut milk powder or blanched finely ground almond flour.
Egg-Free: My standard substitute recommendation for eggs is a “chia egg” (mix 1 tablespoon ground chia seeds with 1 tablespoon lukewarm water and allow it to gel) for each actual egg. Since this recipe is so super simple, I’m honestly not sure how it would work here, though.
Dinner. It’s an inescapable occurrence, 365 days of the year.
Many of us have our go-to moves when all else fails — template meals that are easy and easily adaptable. Tacos. Egg scrambles. Pasta. Soup. And then there are the nights when it’s more about desperate calls for take-out. (It’s ok. You’re among friends. We understand.)
Yes, dinner. If we don’t plan it properly, it sneaks up on us at 4pm — or, yikes, later! — and we are faced with the perennial question: “What are we eating?”
Because we all get tired of the same-old same-old, I thought I’d share five favorite cookbooks for those of us who could always use more ideas for dinner.
One Green Planet
Autumn Apple and Pear Hasselback Fruit Platter [Vegan, Gluten–Free]
One Green Planet
If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has …
Ah, meatloaf…the American classic supper!
Despite her desperate five o’clock scramble, my mom – an artist and mother of four — always managed to pull off a mean meatloaf.
I remember her frantically pulling apart a slice or two of bread to make crumbs, and then throwing them into a bowl with an egg, some ketchup, grated onion, and ground beef. And then there was the grated carrot, which qualified as a vegetable (along with the ketchup).
She shaped it into a mound, threw it in the pan, drizzled the top with more ketchup and tossed it into the oven. Phew! Let’s just say her motto was “I’d rather be painting.”
If you’ve been on the hunt for the perfect gluten-free double pie crust, you’ve come to the right place! Today we’re going to show you how to quickly (and easily) make a gluten-free double pie crust everyone will love. The secret? Our gluten-free Measure for Measure Flour. We specifically developed this flour to make gluten-free baking […]
One Green Planet
Sweet Potato Peanut Butter Brownies [Vegan, Gluten-Free] | One …
One Green Planet
Gluten-free, vegan, and perfect for indulging any chocolate craving.
Welcome to our new series of weekly meal plans! This month, Summer Miller will be sharing with us what meal planning looks like in her house. Summer is a mom, a full-time food writer, and also helps test the fabulous recipes we bring you every week at Simply Recipes.
Life is busy. Leftovers are nice.
Eating leftovers wasn’t at the top of my “to do” list when I was a single 20-something. Now that I’m feeding a family of four, and doing so three times a day, seven days a week, 365 days a year, I welcome the opportunity to double up a dish so I can freeze some for later or pack it up for lunches the next day.
This change in lifestyle was dictated by more than just having a family. I moved to the country several years ago, and no one delivers pizza to a rural address. If I want to eat, I have to make it.
Learning to think ahead took some time, but now I wouldn’t have it any other way. I generally have something at the ready when work deadlines collide with getting dinner on the table, or when the kitchen is in shambles after a day of recipe testing, or when I’m not feeling so great myself and still have mouths to feed. (It turns out you still have to feed your children even when you’re sick and your husband is out town. Who knew?)
Once you establish the habit of cooking with leftovers in mind, I think it is actually more convenient than picking up take-out. It’s certainly healthier than what shows up at your door in a cardboard box!
Each recipe in this week’s meal plan is either large enough to feed an army or is easily doubled, and the leftovers will either last all week or can be frozen for later. A few of the recipes require a little heavy lifting on the weekend, but the payoff comes when you’re eating home-cooked comfort food on Wednesday and you didn’t even need to bring out your cutting board.
Meal Plan for October Week 3
1 Beef and Barley Stew with Mushrooms: This rich and filling stew makes enough for Sunday dinner, then pack the leftovers in lunchboxes for the rest of the week. If you have time, make these potato dinner rolls – they are simple to make and you can freeze them, too!
2 Baked Vegetable and Cream Cheese Wontons: Spend a little time on Saturday or Sunday assembling these wontons, then freeze them. Bake them straight from the freezer for a quick weeknight dinner, or save them to serve as an appetizer at an impromptu party. The recipe makes about fifty wontons, and makes a fun family meal with some miso soup or stir-fried greens on the side.
3 Black Bean Burrito Bowls: Burrito bowls are one of my favorite meals, but rice and dry beans can both take a while to cook. I usually make double batches of both things on Sunday. They freeze beautifully, and thaw quickly, which makes them ready when I am!
4 Mini Salmon Quiches: These little quiche bites are a universal food. They are perfect for breakfast, brunch, lunch, or dinner. Serve them with a salad, like this Quinoa, Feta, and Arugula Salad, and you have a quick and light weeknight meal. This recipe makes twelve mini-quiches, but they’re so fast to make that you can easily double it. Freeze the leftovers and save them for a rainy day.
5 Pasta Skillet with Chicken Sausage, Cheese, and Spinach: You’ve made it to Friday! Yay! You should have enough leftovers in the fridge or the freezer to make this weekend kitchen-free. Cook up this nearly effortless skillet pasta, then pour yourself a hot toddy, watch Netflix and chill. (If you like, lighten the load of this carb-loving dish by serving it with this lemon and garlic-kissed broccolini recipe.)