On a side note, school has been great. I just passed a Humanities, Literature, and Arts course final! I felt so relieved! Only one more course to go and I'm done with school for the year! I'm really excited about finishing up and focusing on other things, which brings me to... I've been working on some delightful recipes for the spring issue of Delight Gluten-Free Magazine. Now, I can't share any details yet, but I will say that you're in for a treat! I'm truly enjoying each and every moment that I spend working on Delight recipes. Did I tell you guys? In addition to contributing, I will also be doing food and photo styling. It has been an awesome experience so far, and I have a feeling there are even greater things to come. The winter issue came out recently and you can check it out here. In other news, the paperback edition of Sweets & Treats: A Gluten-Free Guide to the Holidays will be released on Thursday, November 24, 2011. I can't think of a better day to release it than Thanksgiving Day! I will be posting updates on Facebook, so if you haven't liked my page yet please do! Here's the recipe...
1 Package of Dr. Lucy's Chocolate Cookies
¼ Cup Unsweetened Shredded Coconut
1 Cup Unsalted Butter (2 Sticks)
1 Cup Peanut Butter
1 Cup Granulated Sugar
1 Cup Brown Sugar
1 (8 oz.) Package Cream Cheese
½ Cup Granulated Sugar
2 Large Eggs
Preheat oven at 350°F. Line a square pan with parchment paper, letting the parchment extend up two sides of the pan and overhang slightly on both ends. Lightly grease parchment paper and set aside. Place chocolate cookies and shredded coconut in a food processor. In a large bowl, combine peanut butter and unsalted butter. Microwave for 30 seconds and stir until smooth. Microwave an additional 30 seconds if necessary. Continue to stir while adding coconut and cookie crumbs along with the granulated and brown sugars. Pour mixture into pan and set aside. Combine cream cheese, sugar, and eggs in a food processor. Pour mixture into pan as well. Bake for approximately 50 minutes. Remove from oven and top with your choice of chocolate chips (dark, semi-sweet, milk, or white). Let cool and freeze for 2-3 hours. Refrigerate another hour and cut into squares. Enjoy and remember to be thankful this holiday season!
P.S. What do you think of A Healthful Gluten-Free Life's new look?