Someone Else’s Burnt Toast

By Rachel Sircy

So does anyone else remember the version of the Pollyanna movie with Hayley Mills in it? That was one of my favorite movies as a kid. They played it all the time on the Disney Channel, and I watched it almost every time it was on. Of course, the part that everyone remembers is when Pollyanna is explaining the “Glad Game” to her aunt. The Glad Game is one that Pollyanna’s poor, missionary father taught her to play when all of her dreams of getting a single doll — something other than the rocks and sticks that are her only playthings — is cruelly dashed by an idiotic person with a cushy, workaday warehouse job. The idiot in the warehouse mistakenly sends a pair of crutches (how does this even happen??) instead of a doll. There is apparently no return policy with whatever company it was that sent the crutches and since Pollyanna’s poor, missionary father spent all their money just trying to get this kid one measly toy, there is nothing for her to do but be glad that she doesn’t have to use the crutches. You play the Glad Game by choosing to find a reason to be glad about all of the horrible mistakes that make your life just a little bit worse.

bread-breakfast-eat-33309.jpgWell, I failed at this game on Saturday. I loved Pollyanna, but I didn’t seem to absorb a single lesson from it. You see, HRH (her royal highness), my four-year-old daughter, woke me up on Saturday much earlier than I’d intended to wake up. Half-asleep, I went to the kitchen to make her some peanut butter toast for breakfast. I grab a toaster – we have two: one that is gluten-free and one that isn’t – and I stick two pieces of whole wheat bread in the slots and press down the lever. Each piece of toast comes out slightly burnt on one side. I think to myself, “that toaster doesn’t usually burn toast.” It wasn’t until I pulled the second piece of toast out of the toaster and began to smear peanut butter across it that I realized my mistake. I had used MY toaster, the gluten-free one. This may not seem like a big deal, but celiacs cannot share toasters with people who eat gluten. I had completely ruined my toaster just by putting two pieces of wheat bread into it. I let out some bear-like growl which must have frightened HRH because she yelled out from the kitchen table, “Mommy, what is wrong with you?!” To which I replied, “Oh, nothing, sugar. Mommy is just in the kitchen destroying her appliances.” It was all a bit melodramatic.

motivation-1402852_1920

What was the point of telling you this story? Well, just this: life is hard, and even though I think that blind optimists should be pelted with lemons, it really does make a difference to look on the bright side. I’ve pretty much been a sour troll of a woman for most of my life, but I am slowly learning a lesson that my pastor touched on in his sermon last Sunday: those with chronic illnesses cannot afford a single, negative thought. Really, none of us can. Life is hard for everyone. It’s harder in different ways for different people, but it can be especially difficult for those who have chronic health conditions. So after my little pity party over the ruined toaster, I decided to play the Glad Game. I’m really glad that I didn’t have to eat that burnt toast.

Nailed it.

 

 

 

 

Gluten-Free Banoffee Pie

By Rachel Sircy 

St. Patrick’s Day will soon be upon us and to tell the truth, there has only been one time in my adult (or really, semi-adult) life that I have celebrated this holiday. I was lucky enough to spend my sophomore year of college studying abroad in Belfast, Northern Ireland. It was there that I found out that Lucky Charms is a purely American novelty (no big surprise there, but sometimes you don’t realize the obvious until you’re faced with it) as is the whole idea of Irish Cream. I tried to explain what Irish Cream flavoring was to my friend Debbie, who is a native Northern Irish woman, and she just looked puzzled and said, “I don’t get it. What makes cream Irish in the first place?” I said that I think it was supposed to taste like Bailey’s, but she said, “Why not just call it Bailey’s Cream?” Good question, Debs.

Anyway, my family isn’t Catholic, so to me St. Patrick’s Day has always been just a hokey klee-773946_1920day when people drink shamrock milkshakes from McDonald’s and dye beer green. Last year, my mother-in-law made corned beef and cabbage. It was the first time that anyone in our family circle had eaten corned beef and cabbage (which, believe it or not, is also an American novelty, not an Irish staple). Many people may enjoy this dish, but no one in our family has clamored for any since last St. Patrick’s Day.

Here’s my point in writing all of this: this St. Patrick’s Day, you could make gluten free cupcakes with gluten free buttercream frosting colored green by food coloring, and you could make corned beef and cabbage (I wouldn’t advise it, though).

Banoffeepie

However, if you choose to make those things, you probably won’t get the chance to make Banoffee pie. Banoffee pie is what I used to get as dessert whenever my friends and I went to this little pub in Belfast for Sunday lunch that year that I studied abroad. It’s a pie with a cookie crumb crust and thick caramel (or toffee) covered with sliced bananas and whipped cream. It is delicious, and it takes me back to Sunday afternoons in that little pub in Belfast. Unfortunately, after all that bad-mouthing I just did about American St. Patrick’s Day rituals, I have to admit, that the recipe that I’ll be sharing is something that I adapted from an American blog, saltandbaker.com. I seriously tried to make this as authentic as possible. I even pulled up a great gluten-free recipe for Banoffee Pie from Tesco, the grocery store chain I used to shop at when I was in Belfast. However, when I looked at the recipe, I remembered that I would have to convert all the measurements and oven temperatures from the metric system to (ironically) the English system that we use here in America. Also, I have no idea what “gluten free oat cakes” are. Anyway, here’s the recipe that I adapted from saltandbaker.com:

For the Crust:

  • 1 1/2 cups crushed GF graham cracker crumbs (Schar is my favorite brand of GF graham crackers)
  • 6 TBS unsalted butter, melted
  • 1 1/2 TBS granulated sugar
  • 1/4 tsp. ground cinnamon

For the Filling:

  • 1/2 c. butter
  • 1/2 c. dark brown sugar
  • 1 14oz can sweetened condensed milk
  • 3 bananas sliced
  • 1 1/2 c. heavy cream
  • 2 TBS powdered sugar
  • Chocolate shavings or cocoa powder for the topping
  1. Preheat oven to 350 degrees. Place oven rack in middle of the oven.
  2. In a medium sized bowl combine graham cracker crumbs, melted butter, sugar and cinnamon
  3. Spread crumbs in a 9-inch pie pan or tart dish. Press the crumbs evenly up the sides of the pan and along bottom of the dish. Bake crust for 7-8 minutes.
  4. To make filling: combine butter and brown sugar in a saucepan. Stir over medium-low heat until melted. Add the sweetened condensed milk and stir continuously. Bring to a boil and boil for 3-4 minutes or until the mixture darkens in color and thickens. Remove from heat and pour over the crust.
  5. Chill the crust and toffee for 2 hours until firm.
  6. Whip the heavy cream and powdered sugar until stiff peaks form.
  7. Place the sliced bananas over the cooled toffee and spread the cream over the bananas. Top with chocolate shavings or cocoa powder.
  8. Store pie in fridge, it will keep 2-3 days.

Happy St. Patrick’s Day! Enjoy!

 

Sweet Valentine

candy-3936989_1920By Rachel Sircy

Well, just like Halloween, Valentine’s Day presents a special challenge to the gluten-free eater. For those of you out there with children with celiac or who may have classmates or friends with food allergies, this can be an especially challenging time of year. Valentine’s Day can be fun, but being left out of the celebration can be heartbreaking for school children. There are metric tons of candy on virtually every store shelf in the country but figuring out which ones are actually safe for celiacs to eat is so difficult that it’s almost depressing.

Many major brands (like Hershey’s and Nestle, etc.) have certain candies and chocolate bars which are only gluten free in certain seasons and in certain shapes and sizes. For instance, Hershey’s milk chocolate bars are gluten free ONLY in the 1.55 oz size – all other sizes, shapes and varieties of the Hershey’s plain milk chocolate are NOT gluten free. The same applies with Nestle’s Butterfingers. The regular and fun size bars proudly proclaim that they’re gluten free, but all other sizes, shapes, and varieties are not gluten free. Hershey’s and Nestle aren’t alone. Jelly Belly Jellybeans are all technically gluten free, HOWEVER, they are sometimes packaged by different companies, and the Jelly Belly corporation cannot vouch for these other companies. They tell you that you must look closely at each individual package of Jelly Bellys and call the packaging facility on the back to find out if this particular package is gluten free or not. Honestly, I feel like I need a flow chart, a food scale, a calculator, and possibly a Ph.D. to keep up with some of these candy companies.

valentines-day-1955232_1920

It’s really important in light of all of the confusion to teach your celiac (or allergic) children to resist temptation. Easier said than done, right? Temptation often gets the better of adults, let alone kids. The best way to ensure that your child stays safe while unsafe candy and wheat-based cupcakes are free-flowing is to make sure that they have their own safe-to-eat treats. I wrote in the summer about the Be a PAL program. PAL stands for Protect A Life. This program teaches children how to be a safe friend for others with food allergies by helping to make sure that these other children stay safe from dangerous foods and also from food-allergy bullying. Even if your child doesn’t have food allergies, you can help protect and reach out to other children who do have potentially dangerous allergies by being intentional when purchasing candy and treats for school parties.

I’ve said all that to say this: I am going to provide a list of companies who strive to make products that are safe for everyone:

  • Enjoy Life Foods: Hands down, this is the absolute best company for food allergy sufferers. ALL of the products made by this company are allergy friendly. They are free from all of the 8 major allergens (including gluten of course), and they are delicious. I have been a loyal customer since the early days of my diagnosis. They are expanding their repertoire lately, and they have Valentine’s candy packs which would be perfect for parties at your child’s school. They also have baking mixes,
    snack bars, cookies, you name it.

https://enjoylifefoods.com/our-foods/valentine-chocolate-minis/

  • Yum Earth: The gummy candies and lollipops from this company are organic, free from nuts, chemical dyes, high fructose corn syrup, and are vegan. They also come in fun heart-shapes for Valentine’s Day.

https://shop.yumearth.com/Organic-Valentines-Day-Gummy-Hearts/p/YUM-018334&c=YumEarth@Valentines

  • Glutino: One of my primary go-to gluten free brands. I love their pre-packaged cookies AND their cake mixes AND their crackers AND their chocolate covered pretzels…the list could go on for a while. If you’re thinking of making gluten free cupcakes for your kid’s school, I would suggest you use the mix from this brand. The downside of Glutino products is that they are not necessarily free of the 8 major allergens. HOWEVER, their website does state that the ingredients label on the package that you’re purchasing should have all possible allergy contaminants listed in the ingredients section.

http://www.glutino.com/products/

  • Schar: Okay, so as far as gluten free convenience food goes, I’ve saved the company with the tastiest stuff for last. I have actually eaten myself sick on both their Chocolate Dipped Cookies and their Honeygrams. Actually, their Honeygrams are so delicious that whenever we have a family cookout with s’mores, even the non-gluten-sensitive people ask for them. If you get put in charge of bringing the graham crackers to your kid’s school, try this brand. You can find them at Walmart, and even though they’re a bit pricier than regular graham crackers, they’re totally worth it. They also have a very intensely specific FAQ section on their website. FYI: this company focuses on celiac disease, not necessarily other allergens.

https://www.schaer.com/

Well, I hope this list of gluten-free (and some allergen free) candy, etc. helps out with your child’s Valentine’s Day! Happy February!

Gluten-Free Traveling

By: Rachel Sircy                 

My last post was about some ways that you can stay gluten-free in an emergency. This post is going to be about a few things that I tend to do when I am traveling to help make sure that I don’t get contaminated.

Be Prepared: This is something that people will always tell you when you’re traveling anywhere whether you’re gluten-free or not. The thing is, when you have a severe allergy or intolerance, you really do have to be prepared to feed yourself. Never trust that you’ll be able to just find something to eat. Believe me, when I was first diagnosed I made the mistake of thinking that I could just “find something,” on a road trip. Those road trips were horrible and ended in tears. I’m not a person who does well when she’s hungry.

What do I mean by prepared, you might ask. Well…this is a picture of my toaster. It’s not fancy and it cost approximately $7 at Walmart.

This toaster goes where I go. It fits pretty well into the Aldi grocery bag that I use to carry my food for the trip in. If I am staying at a hotel where they serve continental breakfast, I will     sometimes check to see if they have any brands of yogurt that I know are gluten-free and I will perhaps take a banana, but mostly I bring my own bread and peanut butter (or Glutino toaster pastries if I don’t feel like being health conscious) and make my own breakfast in my room.

It’s also a good idea if you’re traveling to an unfamiliar destination to pack easy to eat non-perishable snacks for the trip like food bars (Larabar, Clif Organic Trail Mix Bar, etc) and high    protein snacks like gluten-free nuts and jerky (most flavors of Krave, Oberto All Natural and Epic jerky are gluten-free, but always read the labels because things that contain Teriyaki are usually NOT gluten-free). I’ve also heard of people who travel with cans of tuna and a small can opener and some crackers so that if they find that they have nothing else for dinner, they won’t go hungry. I personally don’t like fish so that doesn’t work for me. The tuna thing probably wouldn’t work on an airplane, but there are travel containers of both peanut butter and hummus. Some bananas, crackers, and vegetables could turn a container of either peanut butter or hummus into a small meal. Remember that it is never a good idea to just wing it when your health is at stake. Don’t allow yourself to get hungry out there on the road or you will be tempted to eat things that will make you sick!

2) Call Ahead: Anytime you’re staying with friends or relatives have a good conversation about what you can and can’t eat and also how your food must be prepared. Lots of well-meaning people don’t know what is or is not contaminated by gluten, so help them out. Make sure Aunt Susie knows that she can’t just pick the croutons out of your salad before she serves it to you and that the kitchen must be thoroughly cleaned after she rolls out pie dough on the counter before she cooks anything for you for dinner.

Once, my husband and I stayed in a bed and breakfast in Charleston and my husband had the foresight to call the owner when we made our reservations and tell him that I had dietary restrictions. He gave us leave to use the kitchen to cook food for ourselves and we also got to talk to the cook about what I could eat for breakfast. During that stay, we met a woman who also had to be gluten-free, but who hadn’t called ahead to let the owner know about it and, unfortunately, she had quite a time trying to eat around all the contaminated food on her plate. So, don’t be afraid to tell people up front about your needs and just let them know (gently) that if they are unable to meet those needs, you won’t be able to stay with them.

3) Try a Gluten-Free Destination: That may sound a bit out there at first, but there are two celiac friendly travel destinations in either direction of Columbia. Charleston is a pretty food-forward city and while the cost of its trendy restaurants may mean that you can’t eat there all the time, many of those restaurants offer gluten-free meals (it is still quite the fad in dieting to be gluten-free). If you travel in the other direction, Asheville, NC has been featured in Delight magazine and, most recently, in Gluten-Free Living as a gluten-free travel destination. I have mentioned before (and I will keep mentioning it) that there is a restaurant in Asheville called Posana that serves exclusively gluten-free food. Not only is their food (and I do mean ALL of their food) gluten-free, but it is also delicious. Seriously, I dream about their fried green tomatoes with pimento cheese sauce and also their lemon blueberry cheesecake sometimes. It is a bit pricey as well, but it is a great place for a special occasion or a treat. These cities are great if you’re looking for a day trip or a weekend getaway.

These are just a few of the things that I have learned from trying to travel and stay safe. Life’s a journey. Travel with a dependable toaster.

Something to Chew On

By: Rachel Sircy

My last post was on the dangers of eating out at restaurants that serve gluten free food, but don’t have gluten free kitchens. I thought I would follow up on that by offering my opinion about certain gluten free products that are sort of in the same boat.

Anytime a person with an allergy or food intolerance purchases a product made by a company that makes a wide variety of products, or that attempts to appeal to a broad base of customers, the person with the allergy is taking a risk. Unfortunately for those of us with issues, there are more people out there who aren’t allergic to peanuts or who aren’t lactose intolerant or who don’t have celiac disease. These healthier customers are usually going to win out with most big companies because they are going to be making up a larger part of that company’s revenue than sickies like us.

Now, that being said, many large food corporations are realizing that the number of people with food intolerances and allergies is on the rise and that it is in their best interest to start making a niche for us or they’re going to lose a large portion of paying customers. BUT, people with serious conditions should not feel indebted to these companies for noticing us. It’s not personal, it’s business.

One thing that I’ve had to learn over the years is that as ecstatic as I am whenever I see a food product that I used to love that has suddenly “gone gluten free,” I shouldn’t feel as if the big-name company that produces that product was really interested in my well-being when they made it. I’ll admit, it does give me the warm fuzzies when I see my childhood favorite cereals like Lucky Charms and Cheerios are now gluten free. I sometimes catch myself thinking: “Wow, General Mills really cares that I’m happy. They’re giving me back a piece of my childhood.” And, of course, they are giving me back a piece of my childhood, for a price. So, write letters to the company if something makes you sick or if you are not satisfied with the way that the company is handling safety issues.

And of course, you have pay attention and learn whether a company’s safety policies are up to your standards, so read, read, read. Be picky, be demanding and don’t feel bad about it. Allergen free products are just a matter of money to most large corporations. The stakes are a bit higher for those of us with dietary issues. For us, allergen free food is about our quality of life. Don’t forget, the hardest punch you can throw is with your dollar.

I don’t mean to sound too cynical, but when you have a real issue with your health, you cannot afford to let excitement or nostalgia cloud your judgement. What I’m trying to get across here is that it is expensive – sometimes it’s really, REALLY expensive – for these companies to accommodate those of us with special dietary needs and since the regular customer base (I mean those with no dietary restrictions) don’t want the cost of the products that they’re used to buying to go up, it only makes sense that some companies might cut corners in order to still make a profit. That means that they might not test these products for allergens as rigorously as they should, or it might mean that they are producing these products in the same facilities as the gluten, dairy or nuts that you may have a problem with. Cross-contamination can happen at any stage of the process and it will still make you sick. (By the way, this includes your own home, so watch out!) I’m not saying that any of these companies definitely do cut corners, only that they might. We can’t be 100% sure. It’s always a little bit safer to go with a product that has a written guarantee on the side like this:

Labels like those generally come on specialty products that are a bit more expensive than the products that are more widely available and are marketed to a broader customer base. But, in the end, I’ve found that I’m willing to pay a bit more for certain products just to have that peace of mind about my health. Plus, I’m happy to help support smaller companies that have made efforts from the beginning to create food that is safe and healthy for all of us.

Let me finish by saying that I, too, purchase gluten free products from famous brand companies, sometimes. But, when I do, I try to make sure that I am keeping track of how I feel after I eat them. Keeping a food journal is a really good idea, especially if you have a food intolerance instead of an allergy. Food intolerances are much slower to affect the body. Sometimes you won’t feel bad until 2 or 3 days after eating something contaminated, so it’s best if you have a written record that you can look at. Record both what you ate and your symptoms even if your symptoms don’t seem related to anything you ate. Eventually you will start to see patterns in your diet and your overall health.

Hopefully this was helpful and gave you something to chew on for a while!

Dining Reminders and Suggestions for the Gluten Intolerant

By: Rachel Sircy

Just a reminder to those with a severe gluten intolerance: dining out is dangerous! Now, I don’t mean to say that you can never dine out if you have a severe gluten intolerance or celiac disease, but don’t forget that when you go out to eat, you’re heading out to a virtual minefield of wheat, rye and barley.

It’s been in the news recently that large pizza chains Papa John’s and Dominoes have started to offer gluten free pizza crusts that they warn customers are not for the really gluten intolerant. When I first read the article on these chains, I could only think of all of the warnings that I’ve read on restaurant menus and food packages – warnings that sound like this: “Customers with gluten sensitivities should exercise caution when consuming menu items labeled ‘gluten free.’”  This is pretty much exactly the warning that is printed on the Papa John’s menu.

I will confess to you, I have ignored such warnings for years. I don’t suggest following in my footsteps. I have made myself very sick on a number of occasions. Sometimes, the day after I eat out, I am stuck laying on the couch wishing I had had enough self-control to turn down dangerous food items. But, what’s worse is that a person with celiac disease cannot count on symptoms to tell them when their body has been damaged by gluten. Many times a celiac’s intestinal wall has suffered damage and their body is racked with inflammation and yet the person will feel absolutely nothing. There are no symptoms present in many cases of accidental gluten consumption for celiac patients. So, don’t let your feelings be your guide. Don’t be afraid to be that pesky person in a restaurant who asks questions and who sends menu items back. And don’t ignore the warning signs posted by the restaurant – they are there for a reason!

Unfortunately, many restaurants are trying to respond to the rising demand for gluten free food without considering why people really want to eat gluten free. I’ve said several times on this blog that following a gluten free diet is not necessarily healthy for a person who doesn’t have a gluten intolerance, but that is not exactly the popular opinion. People who don’t need to be gluten free are seeking out restaurants and stores that provide gluten free products. They will go where they can find these products, and they will pay a higher price to get them. These are the customers that Dominoes and Papa Johns are trying to reach out to. So, don’t be surprised when you go to a food joint all excited about their new gluten free menu item and find out that it’s not made for you. Those of us with real dietary needs are still on the back burner at most restaurants, so to speak. There are always exceptions to prove the rule, though. Chick Fil A apparently has gluten free sandwich buns that come in their own sealed packages so they cannot be contaminated by crumbs from other sandwich buns. Each customer has to assemble her own sandwich, which seems fairly safe, but remember the buns are not the only part of the sandwich that may have become contaminated with gluten; the chicken, lettuce and tomatoes are all suspect. Starbucks also has a gluten free breakfast sandwich that I feel pretty confident eating because the whole thing is assembled first and packaged in its own sealed plastic package. It is microwaved in that package, which is never opened in the store itself. So, there are a few options out there, but none of them are ever going to be as safe as the food you prepare for yourself.

We do have some hope, however. There may come a time in the future when gluten free restaurants may become popular enough to open up chains. For right now, there is only one restaurant that I can think of that is totally and completely gluten free and that is Posana in Asheville, NC. This restaurant is one I can recommend without any reservations (insert comedic drum roll) as every item on their menu is gluten free. They don’t serve anything that isn’t gluten free and so there is no risk of cross contamination. The food doesn’t come at fast food prices, so I might suggest that you save it for a special occasion, but it is worth it. When I went there, I had the fried green tomatoes with pimento cheese as an appetizer and I still dream about them. Yum. Their menu items are seasonal, but I’ve had their lemon-blueberry cheesecake and it’s to die for as well. If you’re gluten intolerant and you want a place where you can feel totally safe and where everything is made for you, then I would suggest making a trip to Asheville and pigging out at Posana.

If you’re really interested in Posana (it’s great food whether you’re gluten intolerant or not), check out their website: https://posanarestaurant.com.

Kids and Celiac Disease

 By: Rachel Sircy

Disclaimer: Our bloggers are not health experts. Contact your physician if you have questions about celiac disease or if you are thinking about starting a new dietary program.

Those affected by celiac disease may wonder what the risk is for our children. Here are a few things to consider:

1) According to the Center for Celiac Disease at the Children’s Hospital in Philadelphia, children with a first degree relative (mom, dad, sibling) who have celiac disease should be tested. They recommend that a blood test for celiac disease be done after the age of three and after the child has been exposed to gluten for at least one year. Remember that if you don’t have gluten in your system, you can’t have a reaction to it. The tests for celiac disease are trying to measure an immune response to gluten. If you’ve already put your child on a gluten-free diet, your child’s test will be negative even if they have celiac disease.

2) Even if you have celiac disease, or your child has another first degree relative with CD, it does not necessarily mean that your child will have celiac disease, though they are more at risk to have the disease.  Some people (myself included) have wondered if it’s worth it to introduce gluten into the diet of an at-risk child. It’s really your call, but consider this: your child may one day want to get off of the gluten free bandwagon. It might be good to find out sooner rather than later if that is an option for them.

Also, there are other health issues that are associated with celiac disease. If your child goes undiagnosed for CD, they may still develop some of these other issues such as diabetes, lactose intolerance, or even coronary artery disease. If you choose to put your child on a gluten free diet without having them diagnosed, just keep in mind that doctors will not be looking out for any medical problems that are related to celiac disease.

3) In young children with celiac disease, you may have to watch for contamination from gluten-containing play things like play dough or chalk, etc. Normally, celiacs don’t have to worry about anything that merely touches the skin (gluten can only affect celiacs if they eat it).  However, since young children are prone to eating things they shouldn’t (like play dough, chalk, etc.), it might be a good idea to stock GF art supplies

4) Signs and symptoms of celiac disease in children (and adults) include the following: chronic diarrhea or chronic constipation; abdominal pain; vomiting; bloating/gas; fatigue; damaged or discolored tooth enamel; blistery, itchy skin rashes; iron deficiency anemia; short stature. According to everything I’ve read, irritability is the first sign that appears in young children. Consistently cranky children are often sick children. Asymptomatic children with genetic risk factors should also be tested because many celiacs do not show any signs of the disease in its early stages.

**All of the above information info was taken from the “Kid Central” page of BeyondCeliac.org, which is a pretty good resource. Also helpful is the Mayo Clinic website.

Recipe: Easiest. Cookies. Ever. (Flourless Peanut Butter Kiss Cookies)

Ingredients:

  • 1 cup peanut butter (smooth works best, but crunchy will do)
  • 1 cup granulated white sugar
  • 1 tsp. baking powder
  • 1 egg
  • 1 bag Hershey’s Kisses (dark chocolate are our favorites on this, but milk chocolate is also good)

Directions:

  1. Unwrap Kisses and place in fridge, and preheat oven to 350 degrees.
  2. Cream peanut butter and sugar into a bowl.
  3. Beat in baking powder.
  4. Add egg and mix until well combined.
  5. Roll into balls (smaller is better), roll balls in white sugar, and place on cookie sheets covered with parchment paper. Press/flatten balls with fork.
  6. Bake 10 minutes, let rest 5 minutes on baking sheet, then cool on a plate.
  7. While cookies are still warm, press a kiss in the middle of each cookie.
  8. Try not to eat them all in one sitting.