Happy National Blonde Brownie Day!

January 22, 2019

A couple days ago I had to look up the National Days that we have year round and today happens to be a day where I can cook! After work I came home and started baking. Here is the recipe for my fellow sufferers that need these "blondies" gluten-free and dairy-free:

GF & DF Blonde Brownies

Ingredients:

• 2/3 cup Holsum Pure Vegetable shortening, melted

• 2 cups brown sugar

• 2 eggs

• 2 teaspoons vanilla

• 2 cups brown rice flour

• 1/4 cup tapioca starch

• 1 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1 teaspoon salt

• 1 cup Semi-sweet chocolate chips (Trader Joes) (Walmart has some mini chocolate chips in the gluten-free section that are also dairy-free)

Instructions:

1. Melt the shortening in the microwave one two 30 second cycles until completely liquid.

2. In a large mixing bowl combine the shortening and brown sugar. Add the eggs one at a time and then add the vanilla. Mix Well.

3. In a medium bowl combine the flour, starch, baking powder, baking soda, and salt.

4. Add half of the dry mixture to the liquid and stir until completely incorporated. Add the last half and mix thoroughly.

5. Spread the mixture into a lightly greased 9x13 glass pan. The amount may seem small and thin, but it will rise and need that space to cook evenly. (Don't be a dummy like me who put the batch into a 5x8 small pan.)

6. Bake at 350 degrees fahrenheit for 25 minutes.

Mm-mm-mm, dee-licious! Even though it took a bit of time, it came out a little bit darker than I would've liked, but it is absolutely satisfying. My mom actually said the words, "They were the best gluten-free dessert you've made. It was so good!" Thank you mom!

And if you want a delicious dinner to go with it, try these wonderful street tacos!

Ingredients:

• 4 skinless, boneless chicken breast

• half a bundle cilantro

• 1/2 cup mixed chopped peppers

• 1 small onion

• half a packet McCormick taco seasoning

• Great Value Picante Sauce (Mild)

• Briannas Home Style Creamy Cilantro Lime Dressing

• Daiya deliciously dairy free cheddar stye shreds

• Mission Street Tacos Corn Tortillas

Instructions:

1. Steam the chicken in a strainer for 30 minutes or until it falls apart when you turn it with a fork. Remember to make sure to check if it's cook all the way by cutting into it and looking to see if the middle is pink or not.

2. As the chicken cooks cut the cilantro, peppers, and onion.

3. Once the chicken is cooked, shred it. Cook the onions and peppers until they are tender in a large frying pan on medium heat. Add the shredded chicken and the taco seasoning.

4. Cook the tortillas for 2-3 minutes on each side in a small frying pan on medium heat.

5. Put a small scoop of the chicken mix and top with your choice of toppings. I listed the ones I used above.

Happy cooking and happy eating!

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Several days later, I tried again and succeeded in following the recipe all of the way. This is what Blond Brownies look like when baked in the 9x13 pan they were meant for. 01/26/19