February 7, 2011 by Dana
Liz: your pitas looked good
Liz: i might have to block your blog though
Liz: too much gluten
me: haha sorry… i realized i’ve been doing a lot of baking lately
Liz: yes, I am like f*** you
Liz: and your chocolate chip nutella, just f*** you
Liz: in a nice way
And I know she does mean it. In a nice way.
You see, Liz is a chef — an amazing one. Not only does she cook a mean Thanksgiving turkey (I know from experience), she has owned her own (very successful) restaurant, and, most recently, travels to people’s homes to cook, chronicling the wacky diverse experiences on her blog, Stranger Than Kitchen.
Like most chefs, Liz is very passionate about her food.
Since she has recently been diagnosed with celiac disease, she can no longer eat anything containing gluten. Needless to say, she has some pretty strong feelings on the subject. To her, me posting a yummy picture of Nutella Cookies is just a cruel joke.
So today, I dedicate this gluten free cookie to you, Liz. It’s not the most original (in fact, you can find a version of it right on the back of the Hershey’s Kisses bag), but it is yummy, and it is gluten free. Feel free to drool.
1 cup natural peanut butter
1 cup sugar
1/2 teaspoon cinnamon
24 chocolate kisses
I have also seen versions of this recipe that include vanilla extract. I found conflicting evidence online as to whether or not vanilla extract was gluten free. In order to be on the safe side, I decided to add cinnamon instead, which turned out great!
1. In a large bowl, cream peanut butter and sugar. Add the egg and cinnamon; beat until blended.
2. Roll into 1-1/4-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until tops are slightly cracked.
3. Immediately press one chocolate kiss into the center of each cookie. Cool for 5 minutes before removing from pans to wire racks. (Yields 2 dozen.)