cindy's peanut butter chocolate chip cookie bars

Hello there!! I'm happy to introduce you to my mother, Cindy.  :)  I've been trying to get her on the blog for a while and she finally emailed me this recipe last week.  It was a blast to spend yesterday afternoon baking, chatting, drinking coffee, and staging this delicious recipe. She taught me everything I know about food and quite a bit about life, but she's here today to share these ridiculous, moist peanut butter chocolate chip cookie bars. 

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Hi! Cindy here!  For over a year now gluten has been banned from our home, so we've had to come up with tasty modifications of our favorite foods.  It's been a lot of trial and error.  Some gf recipes just need love (and tweaking) to pass my kids' taste test. Baked goods are especially challenging, but not impossible.  These gluten-free cookie bars taste like classic peanut butter chocolate chip cookies and have a way of disappearing almost as soon as I pull them out of the oven. 

For this recipe, I developed a flour mixture of 1 1/2 cups sorghum flour, 1 cup tapioca starch, and 1/2 cup potato starch.  Unlike brown rice flour, sorghum creates a slightly chewier texture.  This flour mixture is great for any cookie or brownie recipe you want to make gluten-free. 

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chocolate layer cake

There is really something to be said for chocolate cake. Some foods are for health, like spinach smoothies and strawberry-banana bites.  Others for comfort, like red potato soup and coffee.  But, this cake is certainly for company. These rich layers of moist, spongy expresso-fused cake top with creamy buttercream frosting were meant to impress.  

The best part?  It's entirely gluten-free!  It may not exactly look gluten-free, or taste gluten-free, but it is!  (If you are jumping up and down right, it's ok.  I did when my mom told me about this incredible recipe.) Whip this delight up for your party guests or better yet for your sweetie this Valentine's Day. 

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heart-stopping berry pie

I'm clearly on a pie kick.  But, aren't you glad?

Glorious.  So much more glorious than my late salad kick. This pie has berries covered. Blueberries, raspberries, strawberries, blackberries, so many berries. This bunch of berries brings sweet and tart to the table, creating a fresh, saucy pie filling oozing in a buttery (gluten-free!) pie crust. 

Oh laudy. Pair a slice with cup o coffee or a scoop of vanilla ice cream and you've got yourself one heart-stopping result for your valentine.  Go ahead, make his heart skip a beat... 

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