Chocolate Chip Pretzel Cookies

Can you really go wrong with sweet and salty? Pretzels and chocolate chip cookies? That is right, you really can't. Nick, being a sweet lover, said these might have been the best cookies he has ever had. SInce I can't really find good flours here at a brick and mortar store, I used the Betty Crocker GF cookie mix, and it was perfect. Enjoy.

CHOCOLATE CHIP PRETZEL COOKIES

1 Box GF cookie mix ( I used Betty Crocker)
1/2 cup smashed GF pretzels ( I used Glutano)
1/2 cup brown sugar
1/3 sugar
1 egg
1/2 cup softened vegan butter
2 tsp vanilla extract
Course sea salt

In a medium bowl mix all the dry ingredients together. In a larger bowl, whip together the sugars and butter. Add egg and vanilla. Mix the dry into the wet turning with a spatula. Once well mixed, cover and refrigerate for an hour. ( It is going to be a bit dry and crumbly. That is okay). Clean up your mess, line your cookie sheets with parchment paper or those cool silicone thingies if you got one.

Heat oven to 350 F. Take a spoonful of batter, and squeeze together in your hand and place on sheet about two inches apart. ( They WILL spread!) Sprinkle the sea salt on top and bake for about 10-12 minutes. I have found to go past the gooey stage and wait until they are browner, they hold together much better. Let them cool for a few minutes before you take them off the sheet, that also helps them hold their shape.

ENJOY!

You can always add about a 1/4 cup of peanut butter to the egg mixture, that is divine as well :)

Vegetarian Bean Chili with Cornbread

I know I have been MIA for a LONG LONG time and I am so angry at myself for that. Now that I am ready to take this back on I need to find the time to add so many things that I have come up with lately. I will also be adding a lot more veggie meals in, being that I am the only veggie in the house sometimes the boys all just have to suck it up and eat mamas 'twigs and berries' as they call it.
Typically The Beasts are not known to be fond of beans. SOMETIMES I can get them to do beans on toast, but for the most part they are a no go. Tonight I wanted to have a bean chili and I wanted to use my crockpot because lets face it, the crock pot just kicks ass. I cannot complain of our cold and rainy summer here, to many of you sweltered a miserable summer. I just wanted to not wear a jacket most days. Now that fall is REALLY hear and you can feel a different crispness to the air, it is time to welcome my favorite time of year. There is nothing better than walking in to your home and smelling a yummy soul meal cooking and slight smoke from the wood stove, hearing the bubbling of the lid on the crockpot... ahhh fall how I love you. The Beanie Weanies loved it and daddy, who showed concern upon hearing what dinner was, was very happy with the result. So enjoy and jump in some leaves!

Crock Pot Vegetarian Bean Chili

1 can Chick Peas, drained

1 can Kidney Beans, drained

1 can Black Bean Soup

1 can ( 15 oz) Vegetarian Baked Beans

1 can corn, drained

1 can Fire Roasted tomatoes

1 Chopped Green Pepper

2 Chopped Celery Stalks

1 Onion, chopped

1Tbl Basil

1 Tbl Oregeno

1 1/2 Tbl Cumin

1 Tbl Ground Corriander

1 Tbl Chili Powder

Good shaking of Worsteshire Sauce

Add everything to the crockpot and set to whatever time works for you. If you can get GFCF sour cream, make it happen, if not, still just as good without and of course, you gotta have cornbread with chili!


CORNBREAD

1 cup cornmeal

1 cup rice flour

2/3 cup sugar

3 1/2 tsp baking powder

3/4 tsp xantham gum

1 egg

1/3 cup oil

1 cup milk

Preheat oven to 350 F. Mix well all the dry ingredients. Make a well in the middle and add all the wet, stirl well, add more milk if you need too. I did muffins tonight and baked for about 15 min.