Container Gardening

This is my second year of my container gardening. Last year had some successes and some not.  I only got about 10 peppers the whole season from my three plants and some bunching onions.  The red onions and white onions did not grow at all.

This year I have more planters and I might end up with way too many peppers.  The two containers on the ends with the cages have tinker bell peppers, the third caged container is sweet heat peppers. The red container I planted jalapeno peppers, next to it are red k peppers.  The other container has yellow Gloria peppers and next to it is bunching onions.


As you can see some of the peppers have already started to form and some new flowers are forming as well.  So far no peppers have started on red k, yellow Gloria or the jalapeno peppers.

This year I also planted radishes from seeds.  I did two types of radishes french whites and cherry belles.  I have forgotten which ones are in which planter only time will tell.  It will be a nice surprise,

So time will see how this season planting goes and if I end up with way too many peppers then I will have to come up with new recipes and blog them :)

Oatmeal Chocolate Chip Cookies (Gluten Free)

Nothing beats a oatmeal chocolate chip cookie.  This recipe is delicious they are nice and chewy.  This recipe is based on a recipe my mom used to make, I tweaked the recipe a little and the results are fantastic.

In the bowl of a stand mixer add the light brown sugar, granulated sugar, eggs, vanilla, softened butter, peanut butter. 

Mix until all the ingredients are thoroughly combined.

Add the gluten free oats, baking soda, salt, ground cinnamon and nutmeg. Mix until combined.

Then add 1 package of mini chocolate chips.  (I also usually add some coconut but didn't have any one hand)

Mix the chocolate chips into the batter.

Using an ice cream scoop, scoop the dough and drop onto a parchment lined baking sheet.  Slightly press down on the cookies to flatten them a little bit.  Then bake in oven for about 10 mins.  Do not over bake they will continue to firm up when cooling.

Fresh from the oven

Seeing how big the cookies came out.  I made one more batch using the ice cream scoop and then used a mini ice cream scoop for the rest.  I also flattened them a bit as well. I baked this size for about 7 minutes.

The smaller size fresh from the oven.

The cookies cooling on a rack.  Let them cool a little before having one if you can.  I must admit fresh from the oven the cookies are so good but be careful not to burn yourself.  It is better to let them cool a bit,  They are filling and great with a mug of tea.  Enjoy :)

INGREDIENTS:

3 eggs

3/4 cup light brown sugar

1/2 cup granulated sugar

1 Tablespoon pure vanilla extract

1 1/2 cups of creamy peanut butter

1/2 butter, softened

4 1/2 cups of gluten free oats

2 teaspoons baking soda

1/2 teaspoon sea salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 package of mini chocolate chips

INSTRUCTIONS:

1.  Preheat the oven to 350 Degrees.  Line cookie sheets with parchment paper and set aside

2. To the bowl of a stand mix add the light brown sugar, granulated sugar, eggs, vanilla extract, softened butter and peanut butter.  Mix until thoroughly combined

3.  Once all the ingredients are thoroughly combined add the oats, salt, baking soda, ground cinnamon and nutmeg. Mix on low until combined.

4. Stir in the bag of mini chocolate chips.

5.  Using an ice cream scoop, scoop the dough onto parchment lined baking sheet.  leaving space between them as they will spread.  Slightly flatten the cookies.  Then bake in oven for 10 minutes.  Do Not over bake they will continue to firm up while cooling.

6. Once baked removed from oven let cool for 5 mins them remove them to a cooling rack.,

7. Using a mini ice scoop, bake for about 7 mins.

8.  Once cooled enjoy these cookies with tea or milk.  They are delicious and stay chewy and soft. 

This recipe makes about 50 cookies depending upon size of the cookies.