I can hardly believe that Simply Sugar and Gluten-Free has officially been released! It’s mind-boggling.
I thought that I might feel different once this day came but the truth is I feel just like I did yesterday and the day before that.
But, the big difference is that I’m excited for you to be able to see what I’ve been working on for the last year. The hardest part of writing this book has been that I haven’t been able so share every single thing that’s come out of my kitchen with you. There’s 140 brand new recipes that have never been on my blog.
Yes, 140 new recipes, with 180 recipe in all. And, there’s a wealth of dairy-free, vegan, egg-free and vegetarian recipes too.
Just a handful of the dishes included:
- Banana Walnut Belgain Waffles
- Carrot & Jicama Slaw
- Cinnamon Vanilla Granola
- Crispy Prosciutto Deviled Eggs
- Deep Dish Lasagne
- Chocolate Donuts with Caramel Glaze
- Oven Baked Cumin Lime Tortilla Chips
- Double Chocolate Cherry Cookies
- Cocoa Roasted Nuts
- Vanilla Bean Sponge Cake
- French Onion Soup
- Veggie, Onion, & Prosciutto Pizza
Thank you to all of you who’ve already bought my book!
If you’ve been waiting for the book’s official release to buy it, I’d so appreciate your support. And, if you have friends or family who might like this book please share it with them.
Amazon.com has a “Look Inside” feature that will let you browse through much of the book so you can try before you buy.
Having my book officially released was the perfect Valentine’s Day gift…and of course I had to make you some cookies to celebrate and to say thank you!
You’ve cheered me on, tested recipes, sent me letters of encouragement, and so many of you have become dear friends. I never imagined that my tiny little blog would bring so much joy to my life.
So, as a little token of my love for you I made these – Peanut Butter Heart Print Cookies.
Peanut Butter Heart Print Cookies
makes about 30 2 1/2 inch cookies
1/2 cup unsalted butter, at room temperature
1/2 cup agave nectar
1/2 cup organic peanut butter, no sugar added
1 extra large egg
1/2 teaspoon vanilla extract
2 cups Amy’s Basic Flour Blend
1/2 teaspoon xanthan gum
1/2 cup all-fruit strawberry preserves
4 – 6 drops natural food coloring (optional)
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until light and fluffy. With the mixer running on low, stream in the agave and mix until combined. Heat the peanut butter for 20 seconds until just soft but not hot and beat into the butter mixture until smooth. Add the egg and mix until combined, then mix in the vanilla.
Whisk together the flour blend and the xanthan gum and add all at once to the butter mixture. Mix on low until smooth. Cover and refrigerate until chilled and easy to handle, about 30 minutes. Preheat the oven to 350°F.
Use a cookie scoop to portion the dough equally then roll each portion into a ball and set on a cookie sheet about two inches apart. Using your pointer finger, press a heart into the dough by making two different indentations. If the strawberry preserves need a little color to them to make them red, add 4 – 6 drops of natural food coloring and mix until combined. Use two spoons to add the preserves to the centers of the hearts. Bake for 12 – 14 minutes until lightly golden brown around the edges, rotating 180 degrees halfway through. Let cool on the baking sheet for several minutes then transfer to a rack to cool completely.