Gluten Free Peanut Butter Chocolate Chip Pancakes

Easy Gluten Free Breakfast

Gluten Free Peanut Butter Chocolate Chip Pancakes

Eating Gluten Free and Dairy Free can be a big chore most of the time, it involves a lot of baking and cooking from scratch so it's nice to be able to have short cuts once in a while!  That's why I love the GF DF pancakes at Trader Joes!  They are inexpensive and you just pop them in the toaster and you've got pancakes!  I do have a great pancake recipe that I make often as well that is great but for those mornings I don't feel like making pancakes all morning or before bed and I need a little sweet snack...this is a good fix!

The frozen Trader Joes gluten free pancakes come in packages of 3 so what I like to do is just pop all 3 in the toaster and when they pop up, I spread the first one with peanut butter and sprinkle on some mini chocolate chips, add the 2nd pancake and add another layer of peanut butter and chocolate chips and then add the 3rd pancake with a little more peanut butter and real maple syrup.  It is soooooo yummy!

The mini chocolate chips melt between the pancake layers and mix with the peanut butter and syrup in the best possible way!

Yes.....I have an obsession with chocolate and peanut butter.......

Homemade Potato Chips

Homemade Potato Chips

Oven Baked Dill Pickle Chips

I'm a potato freak...I can't believe it's taken me this long to make homemade potato chips as it's something I've always wanted to do.  I actually attempted to do it way back in grade 8 or 9 when I lived in Regina, SK but  I hadn't discovered parchment paper and it ended up with me scraping inedible potato crisps from the baking sheet all night...actually, maybe that failed attempt is why it has taken me so long to try again...it was incredibly disappointing (hey it was a lot of work slicing up those potatoes for a lazy teenager!).  Anyways...if you don't believe me on the being a potato freak statement earlier, when I was younger, I used to tell me family that when I grew up and got married I was going to live on a potato farm in Idaho with a cow for milk (used to be a milkaholic as well) and then I would have everything I need (except chocolate). (way to dream big Candace...lol)

Well, it's been on my mind to make some potato chips for forever since it's my favorite snack (I LOVE anything kettle brand esp. the cracked black pepper, and LAYS Dill Pickle.)  Growing up in Canada, my favorite flavors were Old Dutch's Dill Pickle Chips and All Dressed.  When I was in college and LAYS finally came out with Dill Pickle, I pretty much forced everyone to try them because I was SO happy to have that flavor in my life again and wanted to make everyone else like them so they would buy them too to prevent them from being discontinued.

So....I made Oven Baked Dill Pickle Chips.  I know the homemade potato chips have been done all over the place...but being a potato freak, my blog wouldn't be complete without a blog post about it. (reference is Pinterest search oven baked potato chips, there are tons and pretty much all the same).

Preheat oven to 400 (I did 425 but I will do 400 next time)

Thinly slice russet potatoes and soak in salt water
drain potatoes and pat dry

toss in bowl with olive oil to coat

Line a baking sheet with parchment paper
spread out potato slices in a single layer

Generously season with Archer Farms Sea Salt and Vinegar popcorn topping (from super target in the popcorn section) and Dill Weed. (or with whatever seasoning you choose-Kosher Salt, Black Pepper, Seasoning Salt, Garlic Salt, Onion Powder and Salt...etc.)

Place in oven for 15 minutes, then flip the potato chips over and bake 7-10 more minutes or until crisp.

Remove chips to paper towel or cooling rack to cool off



Enjoy!

Farmhouse Potatoes

Hello friends!  I've been busy this week working on some stuff that I'm excited to share, but none of the projects are ready yet so stay tuned!  In the mean time, today was one of those stormy, stay in your PJs and watch home videos all day days...and when dinner time rolled around...this really hit the spot...

Farmhouse Potatoes

So, if I haven't emphasized it or if it hasn't been obvious to anyone, I'm a potato head!  My favorite food is potatoes...must be the Irish blood!  So when we came to Omaha to house hunt, we found this wonderful cafe called Farmhouse Cafe, the only bad part is they have an amazing bakery when you walk in and J and I can't have any of the amazing looking goods behind the glass cases!  We went for brunch and J and I got the only thing we can get when eating out for breakfast/brunch...bacon, eggs and potatoes.  Farmhouse cafe did not have your typical home-fries or hash browns, they had "Farmhouse Potatoes" and after we left, the rest of the day I was craving more. So when we made the long drive again from Dallas to Omaha for the actual move 3 weeks later, our first stop in town was the Farmhouse Cafe!  It was afternoon but we wanted that awesome breakfast again, and this time, I got TWO orders of the Farmhouse Potatoes!  Well, I've started making them at home too, and adding vidalia onion!  These are soooo good and I think baby B got more of my Irish genes than J did, he eats these up faster than I can keep replenishing his tray!  J-girl is like daddy, she's a fiend for Bacon, Taylor Ham (anyone from NJ know what I'm talking about?) and pizza (gluten free only now).  

Anyways, my farmhouse potatoes aren't exactly like the ones at the cafe, those ones are sliced a bit thicker and taste a bit richer, and it's always nice when someone else makes it!

Next time you want some comfort food, whip up some of these (I just made these for my dinner!).  Don't be deterred by having to slice up the potatoes!  You can do it! :)

Farmhouse Potatoes

Thinly slice up some russet or yukon potatoes.  I use the slicing blade on my hand held cheese grater.  Place slices in a bowl of cold water as you work.  Then drain and rinse with water. Shake off excess water and then spread potatoe slices over a paper towel.  Take another paper towel and pat them dry, removing as much water as you can.

Put a blend of 50/50 oil in the skillet (vegetable oil/olive oil) and heat over med-high, then toss in sweet onions.

Spread the potato slices around the pan, and mix up with the onions a bit so they are layered together.  Cover with a lid to help potatoes cook through faster.  

When the bottom layer of potatoes starts to get golden and crisp, flip the potatoes over, cover with lid and cook till golden and crisp on other side.

Sprinkle with coarse salt and paprika...

 ENJOY!

Note- some of the onions look rather black, but they didn't taste burnt or scorched...nope...tasted great!


Here is where I'm Hoppin'