DROOLZ...My new obsession

For cereal guys...for cereal. This is by far the best gluten free cereal I have eaten to date; so close to the original that it brings a sparkling tear to my eye. I am completely obsessed with the Rice Krispie treats these make. As in I made a pan of them, and they are gone within 24 hours. I am pretty sure that you can follow the recipe on the box however I like to use a little bit more butter than the recipe on the box calls for. Kus Like Paula Dean I always love me some buttah.

If you are good I might even tell you how to make 'em fancy like.

Ingredients:
1 bag regular sized marshmallows. (Kraft are GF at the moment Kraft always marks gluten on their products)
6 cups Kelloggs Brown Rice Krispies
1/4 cup butter

Ichi: Prepare cake pan by spraying with original or butter flavored Pam. Keep your Pam handy.

Ni: Melt butter in large pan over medium heat; add marshmallows.

San: Constantly stir with wooden spoon until marshmallows are nice and melted.

Shi: Add in your Rice Krispies until all of them are coated with gooey yummy marshmallows.

Go: Spray the crap out of your hands with Pam. Dump the mix into prepared pan and smooth out with Pam hands. You might need to spray your hands again so that you dont turn into Edward Marshmallow Hands.

Roku: Let sit for 10 minutes then cut into squares.


To make fancy Krispies:
When your marshmallows are melted add a couple drops of food coloring to make them festive.
To make them even MORE festive you can pour onto a prepared cookie sheet; then cut into shapes with Pam sprayed cookie cutters.

My first recipe...My Freakin Sweet Chocolate Chip Cookies.

I have had so many requests for this recipe; along with requests for me to deliver them. I don't know what makes them so freakin tasty but let me tell you they are amazing. In other gluten free recipes there is a flavor that is missing from the taste, which is normally a result of using regular wheat flour. Obviously its hard to replicate. So with out further ado my freakin sweet recipe.

Freakin Sweet Chocolate Chip Cookies

Dry ingredients:
1 1/4 cup white rice flour
1/2 cup sweet rice flour
1/4 cup corn starch
1 teaspoon baking soda
1 teaspoon baking powder
1/4 cup gluten free oat meal (Bobs red mill GF rolled oats)
1/2 teaspoon salt


Wet ingredients:
3/4 cup salted butter, softened
1/4 cup granulated sugar
3/4 cup brown sugar (light or dark depending on your preference; I use light)
2 large eggs
2 teaspoons vanilla (mccormicks is GF)
1 large bag chocolate chips of your choice


Ichi: Throw all the dry ingredients into medium sized bowl and whisk together. set aside

Ni: In large bowl cream together butter and sugars (white&brown). ALWAYS HAND MIX COOKIE DOUGH NEVER USE A MIXER!!! Add eggs one at a time until well blended;add vanilla.

San: Add in dry ingredients a little at a time until well blended; then add chocolate chips.

Shi: Place cookies in fridge for at least one hour. I like to place mine to chill over night. They tend to hold shape better and have that nice fluffy appearance when chilled.

Go: After said chilling period preheat oven to 350 degrees; then line cookie sheets with parchment paper. Parchment paper saves your live and prevents sticking. (coolest shiz ever)

Roku: Place cookies about 2 inches apart on pan; bake for 12-14 minutes depending on how you likes em. Cool on wire racks.

Notes with this recipe: I go to my local Asian grocery store for my white rice and sweet rice flours. They have a better less grainy consistency than their American counterparts. These flours are usually a dollar per one pound at the Asian Grocery vs 5 dollars per pound at your neighborhood grocery or specialty store. <---Win.