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Executive Summary for thekeyofkels.com
SEO & Content Analysis
Basic Information
SEO Meta Tags
content-type: text/html; charset=UTF-8
Page Content
THE KEY OF KELS
I’m not really one to go out of my way to make gluten-free treats.That’s not to say I’m against it, I just really like gluten. I like how it holds pie crusts together. I like how it forms those beautiful layers in puff pastry. I like how it makes bagels chewy and pizzas firm and crisp.Plus, it doesn’t wreck havoc on my body. So my love affair with most things gluten continues.But sometimes I make something truly delicious, and as I’m stuffing one more of that delicious something in my mouth I happen to think, “You know what? This here is gluten free!”And viola! I call it healthy.But I wouldn’t want it to be too healthy, because then I wouldn’t be sure whether or not to call it a treat.So, I added chocolate chips! Because, well really why not.This recipe is an ever so slight variation on smitten kitchen’s version. Initially, I just wanted something sweet and salty. I realized how easy it was to make. (5 ingredients!) And then, I added chocolate chips. (make it 6 ingredients…)I almost didn’t post this because the lighting in my kitchen was so awful, but shoddy photos aside, I recommend making these as soon as possible. I have so far brought them to work, to my hair stylist, and to my neighbors who so generously lent me their car when ours broke down. (damn you and your tricks 2015!)I haven’t heard one single complaint yet.I mean they’re packed with peanut butter and they’re gluten free so… they’re basically granola bars, right?!xoxokelly Salty Chocolate Chip Peanut Butter Cookiesvariation on smitten kitchen’s recipemakes about 30 cookies with my #40 scoop1 3/4 cups (335 grams) packed light brown sugar2 large eggs, at room temperature1/2 teaspoon vanilla extract1 3/4 cups (450 grams) smooth peanut butter1 1/2 cups mini chocolate chipsCoarse-grained sea salt, to finishPreheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.In a medium bowl, whisk together the light brown sugar and eggs until smooth. Whisk in the vanilla extract, then the peanut butter until smooth and completely incorporated.Freeze the dough in its bowl for 15 minutes, stirring it once halfway through. Scoop the dough into balls — I use a 1 2/3 tablespoons or #40 scoop. Place on prepared pan. I liked mine to look like tiny cooked balls of dough, so I put them back in the freezer for another 10 minutes before baking. If you would like yours a little more spread out, they are ready to go!Sprinkle the dough balls with coarse-grained sea salt just before baking. Bake for 14 to 15 minutes, or until golden at the edges. Let cool on hot pan for 5 minutes before transferring to a cooling rack. Let cool completely before eating to get the best final texture.;Network & Infrastructure
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Technology Stack
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Server Technologies
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Dynamic JavaScript Analysis
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nginx
Resource Analysis
External Resource Hosts
0.gravatar.com
fonts-api.wp.com
gmpg.org
pixel.wp.com
s0.wp.com
s1.wp.com
s2.wp.com
stats.wp.com
thekeyofkels.com
thekeyofkels.wordpress.com
wp.me
UI Frameworks & Libraries
Analysis Errors
Analysis Warnings & Errors
The following issues occurred during analysis:
- Reverse DNS failed: No such host is known.
Analysis Complete
Analyzed thekeyofkels.com with 4 technologies detected across 6 categories
Analysis completed in 1003 ms • 2026-03-23 12:33:31 UTC