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Easy Three Ingredient Peanut Butter Cookies

Easy 3-ingredient Peanut Butter cookies

Sometimes you need cookies. Or maybe that’s just me. Chocolate chip cookies are my favorite, but sometimes those aren’t fast enough, or somebody has eaten all of the chocolate chips. You know who you are. Peanut butter cookies are a close second, and this three ingredient recipe is dangerously fast and easy.

Because it is a flourless recipe, it is perfect for people following a gluten-free diet.

I’ve only made this recipe with peanut butter, but it should work with other nut butters or nut butter substitutes. Typing that, I got the strong urge to try it with Nutella. Maybe some other time.

Three ingredient peanut butter cookie recipe

3 Ingredient Peanut Butter Cookies

Fast, easy peanut butter cookies. Great for anytime you need a little something sweet. The recipe calls for three basic ingredients. Because it doesn't call for flour, this is a great gluten free recipe. I usually add a bit of salt and vanilla just because, but they are totally optional.
Prep Time10 minutes
Cook Time6 minutes
Total Time16 minutes
Course: Dessert
Keyword: dairy free, easy, gluten free, one bowl, simple
Servings: 25 cookies

Equipment

  • Baking sheets either lined with parchment or silpat mats or greased.

Ingredients

  • 1 cup sugar
  • 1 cup peanut butter I usually use smooth because that's what I have on hand. Crunchy would work, too.
  • 1 large egg
  • 1 tsp vanilla extract Totally optional
  • 1 dash salt Totally optional

Instructions

  • Preheat the oven to 350 degrees.
  • Combine all of the ingredients in a large bowl and mix until smooth.
  • Drop by spoonfuls on the prepared baking sheet.
  • Bake for 6-8 minutes. You want them to just start turning golden at the edges.
  • Let cool to fully set before eating.

I don’t have a photo of the finished cookies because we tend to devour them. I just drop by spoonfuls on the prepared baking sheets, but you can do the crisscross pressing with a fork for a traditional peanut butter cookie look.

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Easy 3-ingredient Peanut Butter cookies

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Easy All in One Electric Pressure Cooker Meal

For busy weeknights, there’s nothing better than an all in one meal that practically cooks itself. Prepare everything the night before and keep it in the refrigerator until it’s time to cook for even more time in the evening. You could even prep the vegetables and meat and store in the freezer for last minute meals.

The basics

This is more of a how-to than a recipe. You can really use however much of the ingredients based on how much food you need and your pressure cooker’s size. For my family of five with two little appetites, I used about four chicken breasts, three cups of rice and water, one jar of sauce and all the broccoli I could squeeze in and around everything.

You can easily swap out the protein for whatever you prefer. Ideally, it should be cut into small, bite sized pieces prior to cooking. With the chicken breasts, I’ve been able to cook them from frozen first and cut them later, but it’s not ideal.

This time, I used broccoli, but it was a little overdone for my liking. Root vegetables cut into bite sized pieces or frozen peas or green beans are probably better for all in one meals like this.

The sauce

To make it super easy, I started with a jar of Korma simmer sauce from Aldi. You could easily substitute any store bought or homemade sauce. Canned soup, salsa, tomato sauce or even just broth are all options. Tailor it to your family’s tastes.

Assemble the ingredients

I used an old rice cooker pot for the rice. Any heatproof container that is big enough to hold the rice and cooking liquid but small enough to fit in your pressure cooker’s cooking pot would work.

I put the chicken and broccoli under and around the rice pot. Then I filled the rice pot with appropriate amounts of rice, water and salt.

The Korma went on top of the broccoli and chicken, and I added about half a cup of water just to make sure there was plenty of liquid. If you use broth or a thinner, liquid sauce, the water isn’t necessary.

Cooking

Finally, I set the whole thing in my pressure cooker and cooked it with the “Rice” setting. My electric pressure cooker is a GoWISE USA brand. Recipes for the Instant Pot brand usually work as written for mine, so I assume that setting would work for the Instant Pot and other similar pressure cookers.

Here is a terrible picture of the end result. I promise it tasted better than it looks. A homemade sauce would have been healthier, I’m sure. When you are strapped for time or having to make do without a fully functioning kitchen, though, it’s lots better than having to rely on fast food.

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All in one Electric Pressure Cooker Meal
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Why I Love my Air Fryer

Another kitchen gadget I find myself using almost daily is my air fryer. Like my electric pressure cooker, my air fryer was a Christmas gift from my parents. This is the Gourmia model I own. It has a six quart basket and eight preset functions, or I can manually set the timing and temperature.

Unlike with my pressure cooker, I honestly wasn’t sure what to do with the air fryer at first. I don’t fry a lot of things, mainly because it’s messy. I also have the added challenge of making gluten free breading. Even before going gluten-free, I found it hard to get the breading to stick on things like chicken and have it cook all the way through without burning the outside. After some experimenting, though, I’ve found that the air fryer makes frying easier. I’ve also found that the air fryer does so much more than frying.

Ways I use my air fryer

  • Potatoes Whether it’s fresh home fries or frozen tater tots, the air fryer browns them all nicely. My air fryer has a french fry preset, so I just add the potatoes and start it. Every once in a while during the cooking, I give the basket a shake to keep them from clumping. This is especially important if the basket is fairly full. You can cook them completely without oil, but I do like to toss them lightly with a little olive oil. This seems most important with french fries. They’re okay without it, but I like the flavor better with it.
  • Sausage and bacon Both turn out beautifully in the air fryer. All the excess grease drains under the basket, leaving the bacon crisp and the sausage not greasy. I use the bacon setting on mine for both, but I reduce the time to nine minutes for sausage.
  • Reheating leftovers We got rid of our microwave a few years ago. We really only used it to reheat leftovers, which never tasted as good as if I heated them on the stove or in the oven, and it took up a lot of counter space. While I still use our stove and oven to reheat things for the whole family, if I’m just heating a plate of food or other small amount, I’ll use the air fryer. It’s quicker than the oven, and the food heats more evenly than it did in the microwave. The texture is better, too.
  • Frying I still don’t do this much, but I finally got gluten-free fried chicken to work, so that may change. I did cheat a little by quickly frying it on the stove first, just to lightly brown and set the breading. Then I added it all into the air fryer basket and let it finish it with the chicken preset function. While it’s not as low fat that way, the chicken turned out crisp and juicy but not at all greasy. That also freed up my skillet to make gravy while the chicken finished cooking so it was all hot and perfectly done at the same time.
  • Baking It is essentially a counter top convection oven, so it bakes as well as an oven. I don’t use this function as much, because, with a family of five, the oven is usually more convenient. If I’m only making a few cookies, though, it works really well. I’ve also baked cheesecake in it using the recipe that came with my air fryer. It turned out delicious and was super easy to make.

What are your tips?

I’m still learning new things to try in my air fryer. With just those five things, I already use it almost every day. I would love to hear more creative ways to use an air fryer. If you have one, please share your favorite tips and recipes in the comments.

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Air Fryer

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Ridiculously Easy Gluten Free Tortillas

I have never been a huge fan of corn tortillas. They’re good for some things, like street tacos, but overall I love the soft, slightly chewy texture of flour tortillas. While there are flour gluten free tortillas on the market, they are pricey and hard to find. Which means that since eliminating gluten from our diets, I’ve had to stick to corn. Which is fine, because it’s better than no more tacos, but , I still miss flour.

After much searching, I finally found a recipe that mimics the soft, chewy texture of flour tortillas. They require no real prep work, so it’s easy to make them last minute, if needed. Basically, if you can make a pancake, you can make these gluten free tortillas.

You can also adjust the thickness to be more like a flatbread. I can see pairing them with curries or stews, or cut into chips , toast and serve with hummus.

Ridiculously Easy Gluten Free Flour Tortillas

Soft, chewy gluten free flour tortillas so easy you can make them last minute.
Prep Time5 minutes
Cook Time1 minute
Course: Side Dish

Ingredients

  • 1 Cup Chickpea based gluten free flour Can be straight chickpea flour, or a blend with a high amount of chickpea flour, such as Bob's Red Mill GF flour. (NOT the 1 to 1 flour)
  • 0.5 cup Tapioca flour
  • 1 tsp salt
  • 1 cup water
  • 1 tsp coconut or other oil If you use a non-stick skillet or griddle you may not need the oil.

Instructions

  • Mix the dry ingredients in a large bowl.
  • Add the water and stir until blended.
  • Oil a skillet or griddle as needed and heat to medium high.
  • Pour about 1/4 cup of the batter onto your prepared skillet or griddle.
  • Cook for 1-2 minutes over medium high heat.
  • Flip like a pancake and cook for another 1-2 minutes.
  • Repeat the cooking and flipping for the rest of the batter.

Notes

This recipe is very versatile. For thinner tortillas, add a little more water. For more of a flatbread, reduce the water to about 3/4 of a cup. 
Gluten Free tortillas
 

Find more of my gluten-free recipes here: https://subearthancottage.com/?s=gluten+free

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Cupcakes

Sometimes after binge watching baking shows, you just have to bake cupcakes.

Lots of cupcakes

I substituted a 1 to 1 gluten free flour blend for the flour in the yellow cake recipe out of my favorite Better Homes cookbook. The cupcakes turned out a little dense, but not bad. Most gluten free cakes are a little dense, so I’m not sure there’s a good solution.

My favorite part of any cake is the butter cream frosting.  A slightly dense cupcake doesn’t bother me, as long as the frosting is good. My frosting recipe also came from my Better Homes cookbook. Some of my family can’t have dairy, so I substituted shortening for the butter and almond milk for the milk.

My Sunbeam Mixmaster worked beautifully for both the cake batter and butter cream frosting. I’ve had it for over a year and a half now, and the only problem I’ve had was with the beaters.Those were cheap and easy to replace, and it’s been going strong ever since.

Frosting delivery device

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Electric Pressure Cooker Update

In the interest of being totally transparent regarding the things I recommend, I think it’s only fair that I post an update to my Why I Love my Electric Pressure Cooker, aka Knockoff Instant Pot post.

GoWise Electric Pressure Cooker, Take One

My first GoWise electric pressure cooker worked beautifully for almost a year and a half. Then, one day while mid-cooking cycle it just died. There was no warning, no error codes, no lights on, nothing. I gave it time to cool off to make sure it hadn’t overheated, but still nothing. Luckily, when my parents bought it for me as a Christmas present, purchased the extended warranty, so I was able to ship the broken pressure cooker back in exchange for an Amazon gift card.

Pardon the messiness. I literally took the photo as soon as I transferred the half cooked bean soup out so I would have it for the warranty process.

Even though my first GoWise electric pressure cooker broke, I chose to repurchase the same model. I also bought the extended warranty. Until it died, I hadn’t had any trouble whatsoever, even with almost daily use, so I thought it was worth giving it another try.

GoWise Electric Pressure Cooker, Take Two

After almost a year, my second GoWise electric pressure died in exactly the same way as my first one. I do use my electric pressure cooker almost daily, so I might be legitimately wearing them out. I did, however, have a friend say her GoWise died in the same manner. Because it’s a common malfunction, this time I planned to pay the little bit more and get an Instant Pot.

Unfortunately, because it lasted less than a year, the manufacturer’s warranty still covered my second GoWise. That means my extended warranty won’t cover it yet. Since the manufacturer’s warranty covers an exact replacement, I’m expecting my third GoWise electric pressure cooker in the mail. I’m sure it will still be awesome for about a year, and maybe the third time is a charm.

Backup for Number Three

In the meantime, I’ve actually been considering getting a second electric pressure cooker so I can have one for the main dish and sides. I like how rice turns out in the pressure cooker compared to other rice cookers, and I frequently burn it on the stove top. Having two would work nicely for when I’m making beans or curry in the pressure cooker and need rice to go along. If I find a good deal on an Instant Pot, I may go ahead and splurge on it as my second. That way, I’ll have a backup in case this GoWise breaks mid-cooking and I can do a real comparison of the two.