The Happier Homemaker Blog: Easy Gluten Free Peanut Butter Cookies
Recipes / April 21, 2020

No flour. No problem! So I had a request from a friend of mine (Hey, Max!) who is trying to go gluten free to see if it clears up some health issues. Before I had a chance to search for some recipes in my cookbooks, this recipe popped up on Pinterest or Instagram or somewhere. (Sometimes mindlessly scrolling turns out to be useful!) This recipe is super easy, with just four ingredients, and they turned out super moist and delicious. These cookies are like peanut butter out of the jar, but kicked up a notch! Click on the image to get the recipe. I have also linked to some of the gluten-free recipes I have posted in the past. Enjoy! More gluten free recipes: Superhero Muffins Deep Dish Skillet Brownie Chocolate-Dipped Macaroons Parmesan and Herb-Crusted Cod Brown Rice Bowl with Edamame and Tamari Scallion Sauce

Easter Menu Ideas
Holidays / April 8, 2020

Easter this year is anything but normal. I know most of us aren’t going to cook an elaborate dinner for just ourselves or our immediate family. But if Easter is a big holiday for you, it still might be fun to make a little something special. I am rerunning my Easter post from last year because things haven’t really changed. We often celebrate Easter with our extended family, but when we don’t the menu is pretty basic: ham, deviled eggs, and cheesy potatoes. I think I will make strawberry shortcake bars for dessert again, so that’s becoming a traditional also. There are links to all of the recipes below. If anyone has a good idea of a salad or vegetable to serve, let me know! Appetizer: Deviled Eggs So for starters, I have to make deviled eggs. The first link is for a pretty standard recipe that I usually make. The second link is a complete deconstruction of the deviled egg. I think I will get in a lot of trouble if I don’t make the standard eggs, but the Bon Appetit recipe does seem easier. Deviled Eggs from A New Turn in the South Deviled Eggs Are a Waste of…

Stuff I’ve Been Cooking, Reading, Watching, Etc.
Favorite Things / April 7, 2020

Since people are cooking more, reading more, and watching more, I thought I would share a weekly update of what I’ve been up to. I did start working from home full-time last week (the week before) was our “spring break”), and my kids sort of started back to remote school, but then there was a pause in schooling (I know, very confusing). I am lucky because my kids are teenagers, so they are not as high-maintenance as young children. But it still has been a busy and tough week, so I understand that many people feel like they are busier than ever. But if you are looking for distractions from the crazy world, I hope these suggestions on how to fill the time are helpful. What I’ve been cooking: Black Bean Soup (with Cilantro Lime Rice): Who would have thought that this would be one of the most successful things I have made since we began staying home? Both of my sons like this soup because you can use it to create your own Chipotle-like burrito. My oldest even learned how to make rice in the Instant Pot, so he could make more. A couple of friends also made it…

The America’s Test Kitchen Cookbook: Lemon-Glazed Blueberry Muffins
Cookbook Overviews , Recipes / April 1, 2020

My husband bought this The America’s Test Kitchen Cookbook (2001) at a used bookstore quite awhile ago, and I hadn’t made anything from it yet. So I sat down and looked through it the other day, and it’s full of good stuff. As I’m sure most of you know, America’s Test Kitchen is a real kitchen in Boston where they test recipes that they publish in Cook’s Illustrated Magazine and demonstrate on their PBS show. Both the magazine and the show focus on “finding the best and most full-proof methods for preparing home-cooked food.” Each chapter of this cookbook, which includes headings such as “Simple Sandwiches,” “All-American Cookout,” and “Fajitas and Margaritas,” includes a few recipes with variations and reviews of the best equipment and ingredients for making the recipes. I took this recipe from the “Muffins & Scones” chapter. The Ekco Baker’s Secret muffin tin took top honors. They also discovered that you don’t need to use fancy butter for baking, just make sure it’s fresh and unsalted. I have to say this recipe, which is pretty detailed, does produce a really good blueberry muffin. I suggest you give it a try!   Makes 12 muffins 2 cups all-purpose…

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