The holidays come around and I start planning dessert (not that I eat processed sugar, but that’s another post). I can’t help it. I married a chocoholic and evidently that’s catching.

As the countdown to Christmas continues, we’ve been busy baking in the kitchen. Here are links to two delicious gluten-free treats that we’ve made to share with friends this holiday season.

Flourless Peanut Butter Cookies

Quick, easy (just four ingredients!) and super yummy, we gobbled down these peanut butter cookies and even made a second batch cause they tasted so good. Incredibly delicious (and high calorie), they are dangerous to have around the house. Thank you to David for bringing the rest into work to share with his coworkers. I don’t need the temptation. So. Very. Tasty.

Peppermint Bark

I’ve always been a sucker for the chocolate and mint flavor combination. My favorite childhood treat? York peppermint patties. (Okay, and Entenmann’s crumb donuts! I haven’t eaten one in fifteen years, but my mouth is watering just thinking about it. I love those coffee-cake crumbles.)

In my mind, pairing candy canes with chocolate, whether it be hot chocolate (a great way to infuse mint into your cup as your candy cane melts!) or white and dark chocolate for peppermint bark, makes for the ultimate holiday indulgence.

Thanks to fantastic recipes on the internet, peppermint bark doesn’t have to be pricey or contain synthetic dyes (thanks to more natural candy canes!). In fact, making bark can be simple and downright inexpensive depending on your ingredients. I couldn’t locate peppermint extract in our small town grocery store to make the Bon Appétit version that Amanda loves, so I used a more simplistic recipe instead and it turned out just fine.

Super easy, with just three ingredients, this simple peppermint bark recipe makes for a kid-friendly baking experience that’s fun (hammers are involved!) and each step along the way tastes delicious. (Not that we were sampling. Ahem.)

Plus it looks so fine wrapped up ready to gift!

Happy Holidays, everyone!

Another post in our First on Friday series where we share a new activity from the week season.

Suddenly winter has come to wine country: cool weather and lots of rain. We’re finally packing away the summer clothes and cooking warming foods on the stove.

We’ve been making lots of applesauce, a new something for the whole family. It turns out that applesauce making is incredibly easy and delicious. So easy and delicious that I can’t believe I waited until I was thirty years old to try it. And so easy and delicious that I will never buy jarred applesauce again.

Here’s what you do:

Peel, core and dice up a couple apples. Throw them in a sauce pan with a little apple juice or water. Bring to a boil, turn down the heat and simmer for 15-25 minutes until the apples begin to fall apart. Mash the apple mixture up with a fork. Taste. Nearly die from the deliciousness. Run out to buy more apples to make more applesauce. (Just kidding. About the last part anyhow.)

You have got to give applesauce making a try!

As my friend Sarah Gilbert says, “It’s such a feeling of power and revelation, isn’t it?” She nailed it. Oh, yes, it is! That’s exactly what it’s all about. Not only does cooking from scratch taste better, but it feels so satisfying.

I have apples in the fridge. I think I’ll go make some applesauce to eat with breakfast. Excuse me.

For a quick, healthy meal, we like this easy Edamame Salad adapted from a Sunset Magazine recipe.

Edamame Salad
Prep Time: 20 minutes

Ingredients
2 tablespoons sesame oil
1 tablespoon rice vinegar
2 teaspoons wheat-free tamari or soy sauce
1/2 teaspoon Asian chili garlic sauce (found on the specialty aisle of many supermarkets and in all Asian markets), optional
1 pound shelled edamame, cooked and cooled
3 green onions, thinly sliced
1/3 cup chopped mint
1/2 cup sliced almonds

Preparation
In a small bowl, whisk together sesame oil, rice vinegar, soy sauce, and chili sauce. Set aside. In a large bowl, combine edamame, green onions, mint, and almonds. Toss with dressing to coat.

Spritzer Leyba Variations
We add cooked (and cooled) quinoa or quinoa-corn pasta to this recipe to make it more hardy. We also like to toss roasted sesame seeds in for protein and more crunch; try using black sesame seeds for a colorful punch!

My kid insists on eating pasta (usually with cheese) at least once a day. I can understand this. I was a kid who ate mac and cheese religiously for about a decade. However, now I’m a grown up and while I still love pasta, I can’t eat it plain every single day. REALLY. Also I am so not interested in cooking two dishes at each meal, one for my toddler and one for me. NO THANK YOU!

Here are some quick pasta additions straight from the garden/pantry that I’ve tried over the last month for you to try and enjoy.

First up, above, for mama: pasta with spinach, pine nuts, and chickpeas (similar to this chard recipe).
For the kid: plain pasta with chickpeas on the side.

Above, for mama: pasta with tuna and mayo, raw sliced zucchini, and halved cherry tomatoes.
No picture of what Miss Leyba ate, but I can guarantee plain linguine was involved.

For the toddler: mac and cheese (Annie’s gluten-free version) straight out of the box.
For mama: some halved cherry tomatoes added to the mix, though this tastes much better with fresh basil too.

For mama: a super quick addition of grated Parmesan cheese and jarred artichoke hearts halved.
For Miss Leyba: a sprinkling of Parmesan cheese (she LOVES it!) and a giant bowl of edamame to share.

Finally, for mama: putting leftovers of grilled zucchini and cherry tomatoes to good use.
For toddler: linguine with Parmesan and a circle of cherry tomatoes (she warmed up to the idea by the end of the month; score!).

All easy, all super tasty!

Some other toppings I want to try (and will undoubtedly have plenty of time to taste) include pesto with boiled potatoes and pine nuts; corn and green chilies; and asparagus, arugula and ricotta. YUM!

On Fridays Miss Leyba and I try to do something new with just the two of us.

Today we made fruit crumble (based loosely on this gluten-free recipe). It just came out of the oven and smells heavenly.

Once Miss Leyba finishes reading to her baby doll, it’s tea party time!

Have a great weekend!

All super tasty, healthy and simple, most of them whipped up from random ingredients found in the fridge, but none of them perfect enough to post a recipe (yet).

Quinoa pasta with (leftover) grilled zucchini, chickpeas and garlic (ingredients assembled, ready to go in the sauté pan):

Salad with assorted veggies and grilled figs, purple potatoes, and grilled king salmon (definitely a meal fixed with leftovers, but the salmon was INCREDIBLE and we love grilled figs!):

Gluten-free pizza with pineapple and red onion for Mama / plain cheese for Miss Leyba (tastes SO much better on the grill; we probably won’t make this in the oven again):

Double potato frittata with arugula (too much potato, not enough arugula, garlic and cheese):

And, finally, here are the BEST recipes of the past week, both of which I’m looking forward to refining.

Salad of grilled figs, goat cheese, roasted almonds, and balsamic vinegar (a great example of using simple, high quality ingredients to create a phenomenal dish):

Chilled noodle salad with mango (recipe here, from Vegetarian Times. I have plans for making a more simple, fast and protein packed version. While delicious, it took me a full 45 minutes to put this one together… and, yes, I did have a toddler distracting me. You may be able to cook it in less.):

Yum, yum!

I’m a sucker for food that’s easy, tasty and healthy. We tried the Swiss Chard with Chickpeas recipe and, oh boy, did it fit those categories and, wow, did we love it! I almost threatened to arm wrestle David over who got to eat the leftovers for lunch today. (I gave in; he took them to work. Yes, I sound like quite the doting, loving wife, but really it meant I didn’t need to whip up something else for him to bring in!)

Here’s our adaptation of Real Simple’s recipe for you to try and enjoy:

Swiss Chard With Chickpeas, Pine Nuts, and Quinoa Pasta

Ingredients
1 8-ounce box quinoa pasta
1/4 cup pine nuts
2 tablespoons olive oil, plus 1 teaspoon to cover pasta after its cooked
3 cloves garlic, thinly sliced
1 15.5-ounce can chickpeas, rinsed
1/2 cup raisins (dark or golden)
2 bunches Swiss chard, stems trimmed and cut in thirds
3/4 teaspoon salt
1/2 teaspoon black pepper

Directions
Cook pasta according to manufacturers directions. Toss with a light coating of olive oil and set aside.

Meanwhile, in a large skillet or stockpot, over low heat, toast the pine nuts, shaking the pan frequently, until golden, 3 to 4 minutes. Transfer to a plate.

Return skillet or stockpot to medium heat, add the oil, and heat for 1 minute. Add the garlic and cook for 1 minute. Add the chickpeas and raisins and cook for 3 minutes. Add the chard, salt, and pepper. Cook, stirring occasionally, until the chard is tender, about 5 minutes. Remove from heat.

Top the pasta, divided amongst four plates, with the chard and sprinkle with the pine nuts.

And for the kiddos adverse to wilted leafy green vegetables, you can serve them pasta with chickpeas (and a strip of nori on the side). “Yum, yum, delicious!” says Miss Leyba. Can’t argue with that!

I’m so looking forward to making this dish again. Here are some variations I’m excited to try: using spinach or kale instead of chard, almonds or walnuts instead of pine nuts, and substitute the quinoa pasta with cooked millet, rice, quinoa, or (as the original recipe suggests) couscous.