Gluten Free Peanut Butter Cookies

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Gluten Free Peanut Butter Cookies

Ingredients
2 cups creamy peanut butter (not the all-natural variety)
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
2 large eggs
2 teaspoons baking soda
2 teaspoons pure vanilla extract
1/2 teaspoon kosher salt

Directions
Heat oven to 350° F.

1.Using an electric mixer, beat the peanut butter and sugars on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low and beat in the eggs, baking soda, vanilla, and salt.

2.Roll heaping tablespoonfuls of the dough into balls and place on parchment-lined baking sheets, spacing them 2 inches apart. With a fork, press the dough to a ⅜-inch thickness, making a crisscross pattern on top of each cookie.

3. Bake, rotating the baking sheets halfway through, until the edges are set, 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely. Store the cookies in an airtight container at room temperature for up to 5 days. Recipe via Real Simple

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Chocolate on chocolate on chocolate cookie

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If you love chocolate this is the easiest, most moist chocolate on chocolate on chocolate cookie you can make.

Ingredients

8 ounces semisweet chocolate, roughly chopped
4 tablespoons unsalted butter
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup packed light-brown sugar
1 teaspoon pure vanilla extract
1 package (12 ounces) semisweet chocolate chunks

Directions

Preheat the oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring between each, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.

In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.

Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on baking sheets 10 minutes; transfer to a wire rack to cool completely.

Cook’s note:

Don’t worry if the batter seems thin. It should look more like a brownie batter than a cookie dough.

Do not bake the cookies to a crisp; they are meant to be soft and chewy.

Recipe courtesy of Martha Stewart. (Thanks Martha!)

Carrot cake

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This carrot cake recipe is probably one of the easier ones out there. Simple ingredients, quick and moist.

The recipe yielded enough to make a “carrot cake loaf” as requested by my husband for his birthday and one 6″ round. I cut the 6″ round to make it a tiered cake and layered a vanilla buttercream.

Carrot cake recipe courtesy of anna and blue paperie

Ingredients:
2 cups sugar
1 cup canola oil
4 large eggs
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 – 1 1/2 cups finely grated peeled carrots (I used 1 lb via the food processor)
1 cup walnuts, toasted, chopped (optional)

Position rack in center of oven and preheat to 350 degrees F.
Butter and flour two 6-inch diameter cake pans with 1 1/2 inch high sides.
Using an electric mixer, beat sugar, oil and eggs in a large bowl until well blended.
Add flour, baking soda, cinnamon and salt.
Beat until blended. Stir in carrots and walnuts.
Divide batter between pans.

Bake cakes until tester inserted into center comes out clean about 30-40 minutes.
Cool cakes in pans on rack for 15 minutes.
Run a small knife between pan sides and cakes to loosen.
Turn pans upside down and gently pat to remove.
Then place cakes onto racks; cool completely.

More banana than bread

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More banana than bread. Banana bread has always been my Achilles heel- until now. By far the best, easiest and perfect banana bread recipe. Courtesy of The America’s Test Kitchen Family Cookbook

Banana Bread
Makes: one 9- inch loaf
Prep Time: 10 minutes
Total Time: 1 hour 15 minutes plus 1 hour 10 minutes cooling time

2 cups all-purpose flour
3/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
3 VERY RIPE bananas, mashed well (1 1/2 cups)
6 tablespoons (3/4 stick) unsalted butter, melted and cooled
2 large eggs, lightly beaten
1/4 cup plain yogurt (optional)
1 teaspoon vanilla extract (optional)
1 1/4 cups walnuts, toasted and chopped corse (optional)

Directions

1) Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Generously coat a 9 by 5- inch loaf pan with vegetable oil spray.

2) Whisk the flour, sugar, baking soda, and salt together in a large bowl. Whisk the mashed bananas, melted butter, eggs, yogurt (optional), and vanilla (optional) together is separate bowl. Gently fold the banana mixture into the flour mixture with a rubber spatula until just combined. Fold in the nuts (if using). Do not overmix; the batter will look thick and chunky.

3) Scrape the batter into the prepared pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached, about 55 minutes.

4) Let the loaf cool in the pan for 10 minutes before unmolding onto a wire rack to cool for 1 hour.