Food Wednesdays

  Welcome to our Food Wednesdays.

     I set up this link up so we could share food posts with each other. I have enjoyed the posts so far very much. Have you too??

   I want this event to be all about the food so no rules except to be sharing posts about Food. Anything you would like to share with us-recipes, restaurants, cookbooks and more for us all to enjoy and learn new things.

   I did make another jar of the chia pudding and this time I added a bit more milk. It turned out perfectly this time. This is my new evening snack. Sometimes I add a little fresh fruit, or jam, or a little honey or agave. Also I use almond milk or other nut milks, but any milk will work perfectly in this recipe.(recipe posted last week)

  I made a big pot of chili during our cold spell and freeze last week, we love a hot soup or a bean soup or chili when it's cold outdoors. I have also been picking up some crackers for the both of us that are strong enough for a spread cheese.

  Monday I decided to bake up some chocolate chip cookies. I always make a wheat and also a gluten free version. Since I change up so many of the ingredients-the sugars to keto sweeteners, Splenda or coconut sugar and the flours, I also combine butter and coconut oil instead of only butter.   I try different recipes from time to time, as they will bake up a little different with these ingredient changes. This time I baked up  this recipe   the link takes you to the recipe and she shares a nice video too. 

    I made mine with coconut sugar and swerve brown sweetener instead of brown sugar, a keto sweetener for the white sugar in the gluten free cookie and Splenda for the white sugar in the wheat cookie. I also use quality dark chocolate chips-this company in the photo is gluten free. Nestle I need to read the labels to make sure. If I want a non sugar chocolate chip I love Lily's products. Their chocolate bars are amazing and sweetened with stevia They have come out with several chocolate products now for baking and eating.

  I did not like how the end of the recipe read so after making the cookie balls from the dough I flattened them out first before placing on to the cookie sheet. The gluten free cookies took 10 minutes to bake. Very soft and tender and delicious too.

  The wheat flour cookies needed less time to bake if I wanted to keep them soft like the gluten free ones. Those took 8 minutes to bake.  I baked these up while reading the T link ups Monday evening.

  

I like this better than Swerve's white sweetener. Much more affordable and Swerve's white always gets hard as a rock in the bag before I get it used up and it's expensive too. I do like the Swerve brown allot-stays moist

I picked up this vanilla extract from the Amish store. Great flavor with the additional vanilla bean extract in it Vanilla extract seems to have gotten expensive again too, this large bottle was around $16.00 I am a label reader so was not sure what ethyl vanilla was. So I needed to look this up. I probably won't buy this again as it is a compound of some sort-I am no scientist and it is toward the end of the ingredients so that is good --Ethylvanillin is regarded as a very safe molecule to be used in flavors and aromatic compositions, and has been for decades [2]. The only danger there is to alter an otherwise genuine vanilla extract, which is more precious.

     

The gluten free cookies

I have two these lovely ceramic crocks with lids. I had bought them for my sourdough starter when I was baking up allot of breads. I had a rye starter going, and another white flour starter that was a fast riser

   Since I am no longer baking breads-I do miss that-I now use these for small batches of cookies and freeze about half the cookies to keep them fresher. I mark on a piece of tape wheat or gluten free

The wheat cookies

  these were to be rolled in balls of a little over a tablespoon, and then I flattened them before adding to the baking sheet.

Now it is your turn to share your Food Wednesday post.  Please link up with the url of your Food Wednesdays post and not your blog url  Thank you