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These very pecan cookies have a fantastic depth of flavor from a few special ingredients: pecan butter, browned butter, and dark brown sugar. They have crispy edges and chewy centers and are loaded with crunchy, toasted pecans

I don’t know why it’s taken me so long to try coconut milk ice cream, but I was pleasantly surprised. Go to this post for a great dairy vanilla ice cream and a ton of tips on how to use this ice cream maker. My favorite way to eat it is straight out of the ice cream maker while it’s still soft. Pour into ice cream maker and process according to ice cream maker instructions.

It also has a delicious, easy-to-make gluten free crust and is filled with chicken and veggies in a delicious sauce. This pot pie tastes a little bit different from traditional pot pies because I use poultry seasoning in the filling which we all just loved. This is gluten free but here are some options: I haven’t tried substituting regular flour for the gluten free flour, but I really think it would work just fine. Avocado or extra virgin olive oil to coat the bottom of a skillet 2 large potatoes or 3 medium potatoes, peeled and cut into small cubes (about 3 cups) 2 cups gluten free all purpose flour blend (I use Bob’s Red Mill Gluten

* You could substitute another cheese for the Gruyere like mozzarella or provolone. Place 2 tablespoons butter in a medium skillet over medium heat until melted. Add onions and cook until caramelized, about 12-15 minutes, stirring occasionally. Shape into 2 logs of equal size using parchment paper.