Cookies and Cream Cookies

 These are just as satisfying as good ol' cookies and cream ice cream, but without the gluten.  These are rich, soft, and oh so yummy.  They only make about 9 cookies, but you only need to eat one!

Cookies

• 24 Oreos (GF, regular stuffed)
• 1/3 C butter, softened
• 1/4 C sugar
• 2 TBS brown sugar
• 1 egg
• 1 tsp vanilla
• 3/4 C flour (I used 1/2 C Bob's Red Mill 1:1 GF flour, and 1/4 C Namaste GF flour)
• 1/2 tsp baking soda
• 1/4 tsp kosher coarse salt

White Chocolate Frosting

• 10 Oreos (GF, regular stuffed)
• 1 1/2 C butter, softened
• 8oz white chocolate
• 2 1/2 C powdered sugar
• 1 tsp vanilla
• 2 TBS heavy cream
• 1/4 tsp kosher coarse salt

1. Preheat oven to 350.  Line a cookie sheet with parchment paper.  
2. In a food processor, crush the Oreos until they are a fine powder.  
3. In a large mixer, cream together the sugar and brown sugar.  Mix on medium/hi speed until fluffy, about 2 minutes, scraping the bowl as needed.  Add egg and vanilla and mix on low speed until combined.  Add flour, Oreo powder, baking soda, and salt.  Mix on medium/low speed until blended well.  
4. Use large cookie scoop and scoop cookie dough onto lined cookie sheet and bake for about 10 minutes, or until cookies have flattened and don't look wet in the center.  Allow cookies to cool, first on the cookie sheet, then on a cooling rack.
5. While the cookies are cooling, crush the remaining package of Oreos into a powder, doesn't need to be a fine powder this time.
6. Break the white chocolate into medium sized pieces, and microwave until melted, cooking 30 seconds at a time, then stirring, until completely melted.  
7. In a mixer, cream the butter and powdered sugar, mixing for about 1 minute.  Add in melted chocolate, Oreo powder, vanilla, cream, and salt.  Mix until well blended.  
8. When cookies have cooled, scoop frosting onto cookies, and top with a half Oreo, if desired.  

Lemon Cookies

These little cookies pack a big punch of flavor.  Fresh, tart, and delicious!  

Lemon Cookies

• 1/2 C unsalted butter, softened
• 1/4 C cream cheese, softened
• 1 C sugar
• 1 egg
• 1/2 tsp vanilla
• 3 TBS lemon zest
• 3 TBS lemon juice
• 2 3/4 C flour (I use 1 3/4C Bob's Red Mill 1:1 GF flour, 1C Namaste GF flour)
• 2 tsp cornstarch
• 1 tsp baking soda
• 1/4 tsp salt

Lemon Icing

• 2-3 TBS lemon juice 
• 1 C powdered sugar

1. In a large mixing bowl, cream together butter, cream cheese, and sugar.  Mix until fluffy, about 2 min.  Add in egg, vanilla, lemon zest and juice, and mix until combined.  Add remaining dry ingredients.  Cover and chill for at least two hours, up to a few days.
2. When cookies are done chilling, preheat oven to 350.  Roll cookie dough into small balls, and place on a cookie sheet lined with parchment paper.  Flatten the cookies a bit, if desired.  (I usually flatten a bit because it makes it easier to ice after they cool).  Bake for about 10 minutes, then place on a cooling rack to cool.
3. While cookies are cooking, mix together the lemon juice and powdered sugar, adding lemon juice until the desired consistency.  
4. When cookies have cooled, drizzle the lemon icing on the cookies.  I usually do two coats to make sure they get a good coating.  

Carnitas

 This pork was crunchy and juicy and delicious.  Yum!

• 4lbs pork butt (or boston butt)
• 1 onion, diced
• 1 tsp smoked paprika
• 1 tsp liquid smoke
• 2 tsp cumin
• 1 tsp salt
• 1 large orange, zested and juiced
• 12oz chicken broth

1. Cut the pork butt into about 4 pieces, and place in crock pot.  Add seasonings and broth.  Cook on low for 7-8 hours, or high for 4 hours, or until the meat falls apart easily.  
2. Remove pork from crock pot and shred.  Do not discard liquid quite yet.  (The meat is easily shredded by putting the meat in a mixer and using the beaters to pull apart the meat.)  Place a thin layer of shredded pork on a cookie sheet and top with about 1/4 cup of the crock pot liquid.  
3. Set oven to broil.  Broil the pork for about 6 minutes.  

Topping ideas:

• Cilantro
• Onion
• Queso Fresco Cheese
• Cilantro Lime Sauce

Cilantro Lime Sauce

 I've started adding this to the table whenever we do street tacos.  It's a very easy addition that really elevates the simple meal.  

• 1/2 C sour cream
• 2 TBS ranch dressing
• 2 TBS chopped fresh cilantro
• 1 lime, juiced
• 1/2 tsp honey
• 1/4 tsp smoked paprika
• salt and pepper to taste

1. Combine ingredients and serve over street tacos.  

Giant GF Chocolate Chip Cookies

I finally did it!  I found a recipe for a giant chocolate chip cookie that is crunchy on the outside, but soft in the center.  These are simple but delicious!  Add the frosting and cookie toppers if you want to kick it up a notch.  

Cookies

• 1 C butter, softened
• 3/4 C sugar
• 1 1/4 C brown sugar
• 2 eggs
• 1 tsp vanilla
• 2 3/4 C flour (I use 1 1/4C namaste GF blend and 1 1/2C bob's red mill 1:1 GF flour mix)
• 1 tsp salt
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 C chocolate chunks

Cookie Dough Frosting (optional)

• 3/4 C white chocolate
• 3/4 C butter, softened
• 1/2 C brown sugar
• 2 TBS sugar
• 2 tsp vanilla
• 3/4 cup flour, treated (I used Bob's Red Mill 1:1 GF flour, cooked in microwave for 30 seconds)
• 3/4 tsp salt
• 1 1/2 C powdered sugar
• 1/4 C milk

Cookie dough mix-ins/toppers: mini chocolate chips, sprinkles, cookie dough bites, cookie pieces

1. Preheat oven to 350.  Line a cookie sheet with parchment paper.
2. In a large mixing bowl, or kitchen aid mixer, cream together the butter and sugars.  Mix on medium/hi speed until fluffy, about 3 minutes.  Add in the eggs and vanilla and mix until combined.  Add in dry ingredients and mix until combined.  Add chocolate chips and stir until spread evenly through dough.  Using a large cookie scoop, scoop onto the lined cookie sheet and bake for about 15 minutes, until the bottoms begin to turn golden.  Allow to cool, first on the cookie sheet, then on a cooling rack.
3. If making the cookie dough frosting is desired, melt the white chocolate in the microwave, cooking 30 seconds at a time until fully melted.
4. In a large mixer, cream the butter, sugar, and brown sugar.  Mix on medium/high for about a minute.  Add in the melted white chocolate and vanilla and mix until combined.  Add in remaining ingredients, adding milk until the desired consistency is achieved.  
5. When cookies have cooled, frost them, topping with the suggested cookie toppers, if desired.