recipES
Gluten- and Dairy-Free Peanut Butter Cookies By Cafe 19’s Casey Galloway Makes 18 Cookies 1 cup creamy peanut butter ²/3 cup dark brown sugar 1 ½ teaspoon real vanilla extract 2 eggs ²/3 cup gluten-free oats ½ teaspoon salt 1 teaspoon baking soda ²/3 cup Lily's Premium Baking Chips (gluten-, sugar- and dairy-free)
3. In another bowl, mix together oats, baking soda and salt. 4. Add oat mixture to peanut butter mixture. Blend until just incorporated. 5. Fold in chocolate chips with a spoon. Be careful not to over-mix them. 6. Use a 1-ounce cookie scoop to shape cookies. Place them on a greased parchment-lined sheet tray. 7. Bake for 10 to 12 minutes, until just golden around the outside.
1. Preheat oven to 350 ° Fahrenheit. 2. In a stand mixer, beat together peanut butter, brown sugar, eggs and vanilla until smooth.
Note: Some nice variations I’ve tried with this recipe include substituting white chocolate chips for the chocolate, using almond butter instead of peanut butter and adding craisins.
Ingredients:
Directions:
For more about Cafe 19, visit xixcafe.com.
Summer Sangria By Olive's Eatery
Ingredients:
6 ounces Pinot Grigio 2 ounces orange-mango juice 1 ounce lemon-lime soda
Directions: 1. 2. 3. 4.
Mix together ingredients Garnish with a sugared peach and strawberry. Serve over ice. Enjoy on a hot summer day!
Note: The team at Olive’s Eatery recommends Nantucket Nectar for the orange-mango juice! For more about Olive’s Eatery, visit oliveseaterybville.com.
July 2018
SYRACUSEWOMANMAG.COM
39