The Best Ever Gluten-Free Peanut Butter Cookies

posted in: Recipes, Sweets | 0


I have a peanut butter problem. I mean, if you can call it a problem that I love peanut butter, and it’s readily available, and I can eat a whole jar in a day (though I usually try to take at least two), and I would probably weigh 20 pounds less if I did’t eat it.

I also sometimes have a gluten problem. It’s not a huge deal — I don’t have celiac disease; I’ve been tested — but if I eat too much it messes with me in unpleasant ways, so I generally try to avoid it. At least when my willpower allows.

Oh, and I don’t really bake. I can’t deal with being precise in the kitchen unless I have to be, and the last time I baked a cake, I ate the whole thing in two days. No joke.

One last thing: I’m not really a sweets person. But since I don’t often bake, I rarely have control over the sugar content of my occasional desserts.

Knowing what you do, it should come as no surprise that these three-ingredient, gluten-free peanut butter cookies are one of my favorite treats to eat and to make. They’re foolproof — unless you leave them in the oven too long. All you need is 10 minutes, a jar of creamy or chunky natural peanut butter (peanuts and salt should be the only ingredients and the chunk factor is totally up to you), two eggs, and one to two cups of sugar.

I’ve made these with one cup of sugar and with two. Since I don’t have much of a sweet tooth, I prefer less, but feel free to use as much as you want. I should warn you: I tried making them with half sugar, half stevia once and I was pretty disappointed; they tasted really artificial to me.

An optional fourth ingredient, which I usually always add, is vanilla extract. It just gives the cookies a little extra sumpin’ sumpin’ — especially since I use good quality Madagascar bourbon vanilla. You could also add chocolate chips, M&Ms, etc. Whatever you’re using, add it all to a large bowl, mix it well (with your hands or a wooden spoon), roll it into balls, drop them on a baking sheet, give them a little push with a fork, and stick ‘em in a 350º oven for about 10 minutes. Of course, all ovens are different, and if you like a chewier cookie, you’ll want a little less time in the oven, and a little more for crispy cookies. Just start checking on them around 8 minutes.

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You can make big cookies or small cookies; both take roughly the same time to cook. My husband is a high school teacher, and my most recent batch was for his students so they’re small. But I can now tell you with some authority that a jar of peanut butter, plus two eggs, and one cup of sugar yields about 50 bite-size cookies. I’ve also done about 16 monster cookies (they do require a bit more time in the oven).

You don’t really need a recipe, but in just in case you want one…

Flourless Peanut Butter Cookies

1 16-ounce jar natural peanut butter (I use Smucker’s)
1 cup white sugar
2 large brown eggs

Preheat the oven to 350º F. Mix all of the ingredients in a large bowl and roll into balls. Space evenly on a baking sheet. Bake for 8-12 minutes until the tops have rounded and lightened in color. Remove the sheet to a rack to cool.

The Last Shot

KC Mag Clafoutis Recipe Blackberry Feed Me Creative

Last week, we spent the better part of a work day photographing one of our new favorite recipes for KC Magazine‘s August issue. It’s a ridiculously easy and delicious blackberry clafoutis — a baked French dessert.

Once the shooting (and sampling) was all said and done, and we were cleaning up the set, I asked Jeff to get a shot of the table. And, of course, it’s my favorite picture from the entire thing.

Now, we hope you’ve enjoyed this little sneak peek. But you’ll have to wait until August for the recipe.


Our 5 Favorite Weeknight Meals

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5 Healthy Weeknight Meals

As professional recipe developers and food photographers, we spend most of our days cooking — and, let’s be honest, stuffing our faces — in our West Bottoms studio. We love playing with food, and love eating it even more, but a majority of our time is spent creating recipes and taking photos for clients. Sometimes, we’re using an immersion circulator to sous vide beef tongue or alligator (Jeff was more on board with that one than I was), and other times we’re recreating fast-food items.

So, naturally, we were thrilled when, late last year, KC Magazine (on the web at asked us to put together some healthy recipes for the new year. We saw it as an opportunity to showcase a few of our favorites — the flavorful, easy weeknight meals we make for our own families.

Here are five healthy-ish weeknight meals we actually do make, and eat, at home.

1. Quinoa Pasta with Roasted Butternut Squash and Kale

Quinoa Pasta with Roasted Butternut Squash and Kale

A tart balsamic vinegar-and-mustard-based sauce coats roasted butternut squash and shallots, which are all tossed with kale and quinoa pasta and topped off with Green Dirt Farm’s Farmer’s Cheese. GET THE RECIPE

2. Balsamic-Glazed Pork Porterhouse with Brussels Sprouts

Balsamic-Glazed Pork Porterhouse with Brussels Sprouts
The pork, seasoned with only salt and pepper, really shines in this dish. It’s served over a bed of Brussels sprouts and sweet apples drizzled with Café Provence balsamic vinegar reduction, a tart, ready-made concoction available from French Market, right around the corner in the Prairie Village Shops. GET THE RECIPE

3. Roasted Chicken Thighs with Root Vegetables

Roasted Chicken Thighs with Root Vegetables

These roasted chicken thighs are, quite literally, the least you could to make a healthy weeknight dinner. Just chop up some vegetables, and throw them in a Dutch oven with chicken thighs, olive oil, salt, and pepper. Tellicherry Peppercorns from Wood + Salt add a slightly smoky essence. You can easily double this recipe, or just double the amount of chicken thighs. GET THE RECIPE

4. Bison and Sweet Potato Chili

Bison and Sweet Potato Chili

For this flavorful bison and sweet potato chili, you’ll make your own delicious chili seasoning. We made this chili on the stovetop in a dutch oven, and it was ready in just over an hour, but you can also make it in the slow cooker. GET THE RECIPE

5. Chile Crunch Salmon with Coconut Rice and Kale

Chile Crunch Salmon with Coconut Rice and Kale

This gluten-free, Asian-inspired salmon is our newest go-to weeknight dinner. Flavorful salmon is served over crispy kale and fluffy coconut rice. The real star of this dish, however, is our new favorite condiment, Chile Crunch. We’re obsessed with it. It’s a blend of fresh roasted chiles, garlic, onion and spices that can be found at Season + Square in Brookside. GET THE RECIPE

Food Toys: The Anova Sous Vide Precision Cooker

posted in: Recipes, Work | 0
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Making pickled vegetables in the Anova Sous Vide Precision Cooker

There are lots of food gadgets that typical home cooks just don’t need. They’re unnecessary, frivolous, etc., etc. But, not being typical home cooks, we have more than a few of them — at our homes and at the Feed Me Creative studio. In fact, at Thanksgiving dinner, we got to talking about gadgets with some friends my husband and I had over and after a few glasses of wine, I wanted them to name kitchen items they thought we probably wouldn’t have. We had them all, including (much to their surprise) a sous vide machine.

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Cooking root vegetables in the Anova Sous Vide Precision Cooker

A sous vide machine, or immersion circulator, holds water at an exact temperature so you can cook food at a very precise temperature, which means it never gets overcooked. Before it goes into the water, the food is vacuum sealed, usually with herbs, seasonings, or oils. And after, it’s most often finished with a sear, broil, or some other step to add texture and flavor. If you’ve ever eaten steak at a fancy restaurant, you’ve probably had sous vide food. (And if I’ve done a terrible job of describing it, let Wikipedia guide you.)

Anyway, in the fall, Feed Me Creative was contacted by Anova Culinary, a company that recently began making sous vide precision cookers for home chefs. They wanted our help developing recipes for their app. Since then, we’ve been precision cooking just about everything: vegetables, soups, and weird meats ranging from alligator to sweetbreads (meats do especially well with sous vide).

Check out our recipes here (of course, they won’t do you much good without a sous vide machine of your own). If you’d rather just look at food porn, here are some of our favorite things we’ve made with the Anova Sous Vide Precision Cooker.

Sous Vide Salmon
Sous Vide Lemon Cordial
Sous Vide Bacon-Wrapped Rabbit Loin
Sous Vide Chinese Five Spice Shortrib
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