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Hello and welcome to this episode of Kennedy saves the world.

So last week, as you know, as I was droning on and on about it yesterday with Jimmy Fela,

everyone in New York has a flu.

I had the flu last week, and it's tough getting the flu at this time of year because all the great plans you have just completely go out the window. And, you know, some years, I am

gluten-free and I love baking, so I have to find new and creative ways to make delicious

holiday treats that look good and taste good and don't taste like cardboard,

but they're made with rice flour.

And it is possible.

And it is possible because of butter.

But when you're baking, it also requires time.

So the only thing that I've had time to make this year, it's been my go-to chocolate chip cookie recipe, and I have to tell you.

So just take the Toll House.

If you want to make delicious, insane, gluten-free chocolate chip cookies, go on the back of the Toll House bag. It's the easiest recipe in the world. You don't have to make anything up.

But the thing that makes chocolate chip cookies incredible, brown butter.

So brown butter is very easy.

What I do is I use half of the Toll House recipe.

I take a stick of butter and you melt it on low until it gets nutty and brown.

Try and use a lighter color pan so you can see it change color.

And if you're confused go on a

youtube video look it up brown butter it's very easy to make just low heat let it melt let it brown

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