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

Give me S’more…Brownies

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3 main ingredients: Graham Cracker crumbs, Brownie mix and Marshmallow Fluff.

Crust Ingredients:
1/3 cup of sugar
6 T melted butter
1 1/2 cups finely ground graham cracker

Mix the sugar and ground graham crackers together, then add the melted butter (it’s easier to mix the dry ingredients first).

Press the mixture firmly into a 9×13 pan. You can use parchment paper on the bottom of the pan to make removal easier, but it’s not necessary.

Bake crust for approx. 7 minutes at 350 degrees

While the crust bakes, prepare the brownie mix in a separate bowl.

Pour the brownie mix onto the graham crust and bake as directed minus two minutes for an extra gooey center.

While the brownies are still warm spread marshmallow fluff (store bought or homemade) to desired thickness, I used 1 1/2 – 2 cups. To keep the fluff from sticking to EVERYTHING, spray desired utensil (measuring cup, scooper, spatula etc…) with Pam.

To achieve the nice light brown texture place the dish under the broiler for 30-45 SECONDS. And watch it closely as it can burn quickly. Sprinkle with graham cracker crumbs. Enjoy.

Homemade Fluff Layer
3/4 cup sugar
1/2 cup light corn syrup
1/4 cup water
1/4 tsp salt
2 egg whites
1/4 tsp cream of tartar
1 1/2 tsp vanilla extract

Fluff
Combine sugar, corn syrup, water and salt in a small saucepan over medium-high heat. Boil together until a candy thermometer reads 240°.

While mixture is boiling beat 2 egg whites and cream of tartar together until soft peaks form.

When syrup is ready, turn mixer onto low and drizzle the syrup along the side of the bowl slowly combining it into the egg whites.

When all the syrup has been added turn mixer up to medium high and beat for 7-8 minutes until thick and glossy. When there is about one minute left add in the vanilla.

Linzer Cupcakes

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For the cake portion of the recipe use your go to vanilla recipe whether that be a from scratch recipe or a boxed recipe.

Linzer Style
Inspired by the Linzer torte cookie, this confection sandwiches fruit preserves between layers of cake. Follow these easy three-step directions:

1. Slice: With a sharp knife, remove the top from each cupcake. Use a small (1½-inch) cookie cutter to stamp out a favorite shape.

2. Sweeten: Place a small spoonful of preserves in the center of each cupcake. Sprinkle the tops with confectioners’ sugar.

3. Assemble: Holding it by the edges, carefully place each top on the bottom portion of the cupcake.

#cupcakethursday 7.26.12

Salty & Sweet- Chocolate Peanut Butter Pretzel cupcake.

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#cupcakethursday 07.19.12

Pucker up. Lemon buttercream with lemon zest and lemon cake.

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Cupcake batter for this particular #cupcakethursday was a boxed mix. I tend to gravitate towards Duncan Hines for cake mixes, in a time crunch this is the way to go.

Lemon Buttercream Frosting

Ingredients:

1 cup unsalted butter, softened

3 cups confectioners sugar

1 tsp vanilla

2 tsp lemon juice

Pinch of salt

Lemon zest and nonpareil for garnish

Directions:

Beat butter, sugar, and salt until light and fluffy (3-5 minutes, depending on desired consistency). Add vanilla and lemon juice. Beat until combined.

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.

#cupcakethursday 6.28.12

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Vanilla on Vanilla.

#cupcakethursday

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Every Thursday for the last month and a half I have been making cupcakes for my co-workers. The cupcakes are a combination of homemade and store bought ingredients.