Merry Christmas Ya'll

Christmas this year was in north Georgia, visiting my in-laws in the mountains. What was really cool was that we got to bring our dogs along, and they LOVED it. There was a fenced in yard for running and lots of hiking trails near by. We had a blast.

First of all, I figured out how to get the panoramic function on my phone camera to work. Score!

Puppies enjoyed lots of frenzied running around in the cold, and finding new favorites, like sticks.

There were parks to hike, and streams to cross (and drink out of).

And at the end of the day everyone was exhausted and ready for cuddles with my husband's parents. We're looking forward to them moving to that area so we can do this more often!

Peppermint Bark

Peppermint bark is one of my favorite holiday treats and it's so easy to make. First get a package of candy canes and crush 'em up really good.

Next melt dark or milk chocolate in the microwave or using a double boiler. Spread it out thinly on a metal (not glass!) pan. Then melt a smaller quantity of white chocolate and drop it in globs on the first layer. Use a butter knife to swirl it out so it's evenly mixed. Finally sprinkle on the crushed candy canes and stick it in the fridge for 30-40 minutes. Use a knife tip to crack the bark into pieces and serve.

Peanut Butter Cup Cookies

Break out the mini-muffin pan, things are about to get REAL! The secret is the amazing dark chocolate peanut butter cups from Trader Joe's. They totally make these and are already unwrapped and ready to go.

Ingredients
1 3/4 cups GF all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped

1. Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.

2. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.

3. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Original recipe at http://allrecipes.com/recipe/peanut-butter-cup-cookies/. 

Mexican Egg Bake

I'm in love with eggs in ramekins, they make perfect little bite-sized meals and can go in so many fun directions.

This week it was Mexican. In a bowl mix a can of pinto or black beans, a jar of salsa, any chopped veggies you like (peppers or broccoli work well) and shredded cheddar. Smoosh this mixture into four ramekins and crack an egg on top. Add some salt and pepper and top with a little more cheese. Pop in the oven for about 20 minutes and you're all set!

Rice Rice Baby

I've been making lots of rice/bean/veg/cheese combos lately (they reheat well for lunch) and kind of have a formula going now. First, saute up a bunch of veggies. I've found that shredded brussel sprouts (Trader Joe's) work really well with rice, and this time I added some chopped sweet potatoes, roasted garlic, yellow carrots, and a pack of shelled edamame. Add in your steamed rice (any variety).

Once that's looking good, throw together a cream sauce (cream + salt + cheese) and mix it in. That's it!

GF Ravioli

Oh how I have missed my dear friend ravioli. After doing a little online research I found Conti's Gluten Free pasta had glowing reviews. Got some on Amazon (thank you, Amazon Prime!) and two days later was enjoying some with a nice Trader Joe's marinara. Definitely a splurge, but totally worth it.

GF Sugar Cookies

My new friend Jenn (who is also GF) introduced me to an awesome sugar cookie recipe that holds up well enough to cut out shapes and decorate. Definitely got me in the holiday spirit! Aren't they cute?

Ingredients:
1 cup of butter (2 sticks)
1/2 cup of sugar
1 egg
1 tsp. vanilla or almond extract
2 1/4 cups King Arthur GF all-purpose flour
1 1/2 tsp. xantham gum
1/2 tsp. salt

1. Preheat oven to 400 degrees. Combine wet ingredients, then add in dry. Chill dough for 20 minutes.

2. On floured surface, roll out chilled dough until about 1/4 inch thick. Cut using cookie cutters and bake shapes for 6-8 minutes. Cool, decorate, and enjoy!