I am a 54 yo wife and mother.
I have 3 children~~~2 grown children -one living in Florida and the other in the US NAVY stationed ...and then my youngest is 17 and still in the nest and ready for college.
I am extremely proud of my Italian heritage as I'm sure you can tell by some of my posts.
I Love food Blogs!
I love playing in the kitchen and in the garden.
I love nature.I adore Italy and dream of going back to visit.
I adore a really good cup of coffee...I prefer espresso!
I have recently discovered I am Gluten Intolerant and am forced to live without pasta,pizza and bread!
I love all things Italian!
I also love all things country...I love farmers markets and farms. I love picking my own fruits and Veggies...
I hope you enjoy your visit to my blog and come back often.
All Original Photographs, Original Recipes & Text belong to My Life's Joy's unless otherwise indicated. All rights reserved. If you repost any material from this blog, please give credit by including a link back to me. Thank you!
I haven't posted much lately mainly because of my new Gluten Free lifestyle. I am still learning how to live my new lifestyle ,but as this day slowly approached I knew I had to figure out a way to incorporate Nutella into my life. The result is a yummy cookie that makes being Gluten Free a whole lot easier! Now I have to keep reminding myself that although they are Gluten Free they are NOT fat free so over indulgence is not an option ...but you can't eat just one!
1 cup of Nutella 1 1/2 cups of chunky All Natural Peanut Butter 1 1/2 cups of white sugar 4 eggs, beaten 2 cups of semi-sweet chocolate chips (whatever kind you prefer)
Directions: 1-Preheat oven to 325 degrees F (Prepare your cookie sheets-I used Silpat Mats to make my cookies because nothing ever sticks-but you can use parchment paper if you prefer) 2-Combine Nutella ,peanut butter,eggs, and sugar and mix until smooth. I used a hand mixer -the mix might be a little thick but the mixer helped me insure a smooth mix. 3-Mix in Chocolate Chips by hand. Spoon dough by tablespoons onto cookie sheet. 4-Bake for approximately 12-14 minutes until the cookies are lightly browned. (do not over cook or the cookie will be very crunchy) Let the cookies cool on the cookie sheet for 5-10 minutes before removing.
**Note- if you notice that your mix is a little too loose and your cookies spread out too much add a bit more peanut butter to your mix...it will help them keep their shape. Also do not over cook them because they will spread out too much.
**I also made these cookies with smooth peanut butter and walnuts-they were just as yummy!