Recipe from Two Peas and Their Pod To print recipe, click here: Sometimes you just need a brownie. Something a little decadent, something that makes the whole house smell amazing when it is baking. These brownies are the bomb. Super chocolatey and made with NO flour of any kind. I needed a bite of something special today and these were it. Hope you try them - you won’t even miss the flour. Enjoy. Ingredients 1/12 cups chocolate chips, divided 6 TBSP unsalted butter, cut

This recipe from NY Times Serves 4 My dad LOVES Creme Brûlée so for his 86th birthday I decided to try my hand at making it. I have made custard pies, caramel custards and flans before so I figured I wouldn’t have a hard time. This was easy peasy. And, it turned out great. Needless to say, my dad was thrilled. This recipe makes 4 generous servings so if you want to divide it into smaller ramekins that would be OK. You might have to adjust your baking time a little. Enj

(recipe courtesy of wendypolisi.com) serves 4 This is a great springtime salad, but I like to make it year round. It is bright, packed with flavor, color and lots of crunch. And, it happens to be Gluten Free and Vegan. I am happy to eat it as a meal but of course it would be a perfect side dish to any summer main dish. Prep time is only 10 minutes, how great is that? Enjoy. Ingredients 1/1/2 cups cooked quinoa 1/2 cup dried cranberries 2 ribs celery, chopped 2 carrots, p

I think I buy too many bananas. I seem to be baking a lot of GF recipes with bananas lately. I do like them, but I can never eat them fast enough. So instead of throwing them out, (I am not a smoothie person) I bake with them. These are a really soft cookie and I think the flavor is great. Hope you do too. Enjoy. Ingredients 1/2 cup unsalted butter, room temperature 1 cup sugar 1 egg, room temperature 1 cup of mashed bananas (about 2 large) 1 tsp baking soda 178 grams o

Continuing my experimenting with GF recipes I tried this one (from the kitchen of Flavor the Moments) and found it had a great flavor and great texture. Next time I make it, I will coat the chocolate chips in a bit of almond flour before mixing them in, hopefully that will keep them from sinking to the bottom of the bread (I always do this with traditional recipes). And, except for the small amount of maple syrup, no extra sugar. You would never know. Enjoy. Ingredients 3

I found this recipe on Pinterest (courtesy of Ambition Kitchen). I made a slight change, I opted for butterscotch chips instead of chocolate. They were a hit - even with friends who are not GF. I am always looking for a little something to satisfy my sweet tooth and these were perfect. Not overly sweet, chewy texture, and about two bites per cookie (depending on the size of the cookie of course). Enjoy. Ingredients 1 cup natural creamy peanut butter) 2/3 cup packed brown

Servings – 4 (1 wedge) 227 calories per serving Ingredients 1 tsp. olive oil 1 ½ cups fresh corn kernels (about 2 ears) – I have substituted frozen 1/3 cup shallots ½ tsp. koshers salt, divided ½ tsp. freshly ground black pepper, divided ¼ tsp. smoked paprika (optional) ¼ cup 1% low-fat milk 6 large eggs, lightly beaten 2 tsp. butter 1 ounce pecorino Romano cheese, grated (about ¼ cup) 2 Tbsp. chopped fresh flat-leaf parsley Directions Heat a medium ovenproof skillet over med

This is such an amazing and descendant dessert. I sliver goes a long way. But it is soooo good. It happens to be gluten free and if you use a non-stick spray for your pan (which I do) it is Vegan too. And I am telling you people with shower you with compliments. Enjoy. Active time: 20 minutes Total time: 1 hr. 25 min. Serves: 10 Ingredients Unsalted butter, room temperature, for pan (I use a non-stick spray) ¼ cup unsweetened cocoa power, plus more for pan ½ cup plus 1 teasp