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Another Annalise Roberts' Recipe Success

Fiddle-Faddle

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Fiddle-Faddle Community Regular
Fiddle-Faddle
Posted

THEY TASTE LIKE REALLY GOOD CHOCOLATE CHIP COOKIES. :blink: And they are easy. :D

If you want the recipe, go buy the book. Trust me, it's worth it!

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Guhlia Rising Star
Guhlia
Posted

I bought it thanks to her e-mail reply to you. Can't wait to try them!!!

penguin Community Regular
penguin
Posted

I just bought the book and made these. OH MY GOD they are so good and I don't even like chocolate chip cookies. And I'm eating gluten right now and STILL think these taste good :D

Best $17 I ever spent on a book :D

Oh, and for you CF folks, the chocolate chip cookies are casein-free (if you use enjoy life chips). :)

GO BUY THE BOOK, PEOPLE! KEEP THIS WOMAN IN BUSINESS!!!

DingoGirl Enthusiast
DingoGirl
Posted

Chocolate chip cookies (with walnuts and oatmeal) - my mom's in particular - are my binge/to die for/all-time favorite thing IN THE ENTIRE HISTORY OF FOOD.....used to be that I could not make a batch as it was guaranteed that I would eat ENTIRE double-batch in two days.....(yeah, I had a really healthy diet before going gluten-free ;) ) Chocolate chip cookies w/ nuts are what I am going to eat in heaven, all day, every day....for eternity......

Though I am very partially employed and pretty much broke, this one thing will force me to buy that book.....

p.s. I did find the recipe on epicurious.com - - - so I can make them right away!

Open Original Shared Link

angel-jd1 Community Regular
angel-jd1
Posted

I made her blueberry muffins with strusel topping this morning for breakfast....YUM! I also did 1/2 of the batch as strawberry with the topping............soooooo good.

-Jessica :rolleyes:

penguin Community Regular
penguin
Posted

Bake the cookies until a little crispy and they taste just like chips ahoy :)

queenofhearts Explorer
queenofhearts
Posted

Last night I made her chocolate ricotta muffins for dessert. They were a little sweet for my taste (next time I'll probably substitute chopped bittersweet chocolate for the semisweet chips), but still yummy! They are obviously a cupcake type muffin as opposed to the bready sort. I served them with fresh cherries on the side which made a great combo. If it were a fancy meal I might make them into little cherry shortcakes with some whipped cream...

Leah

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    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
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      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By trents · Posted

      Contact them.
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
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      Unexpected gluten exposure risk from cultivated mushrooms

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      Many thanks!
    • Scott Adams
      Unexpected gluten exposure risk from cultivated mushrooms

      By Scott Adams · Posted

      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
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