I made these cookies over the weekend and they were so easy and tasted so good. They were great warm out of the oven or a few days later. They stayed soft and slightly chewy and that little hint of coarse sea salt was devine.
2 cups natural peanut butter
2 cups sugar
2 teaspoon pure vanilla extract
2 large egg, lightly beaten
Coarse sea salt, for sprinkling
Preheat the oven to 350 degrees F and place the racks in the upper and lower third of the oven.
In a medium bowl, mix the peanut butter, sugar, vanilla and egg until well combined. Spoon 1 tablespoon of the mixture about 1 inch apart onto ungreased baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies.
Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking. Transfer to racks to cool. Repeat with the remaining dough.
Makes about 26 cookies.
I took a shortcut with these cupcakes and they came out really good. I don’t like beer so I opted to just make a plain chocolate cake with a whiskey ganache and a Bailey’s frosting. These will satisfy any little leprechaun!
Betty Crocker Gluten Free Chocolate Cake Mix
1/3 c sour cream
1 cup water
Prepare cake batter as directed, but add sour cream. This gives you a really moist cake. Pour the cake batter in large or mini muffin tins. I sprayed my muffin tins with non-stick spray and then put the cupcakes in pretty cupcake wrappers after they cooled. Bake regular size cupcakes for 20-24 minutes in 325F oven. Mini cupcakes take about 15-16 minutes. Let the cupcake cool and then work on the ganache.
For the Whiskey Ganache:
8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, at room temperature
2 teaspoons Irish whiskey
Finely chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then, using a rubber spatula, stir it from the center outward until smooth. Add the butter and whiskey and stir until combined. Taste as you add whiskey a little at a time to make sure you don’t overdo it. Let the ganache cool until thick but still soft enough to be piped or spooned into large hollowed cupcakes. For the mini cupcakes I dipped them into the ganache and left the cupcakes whole.
Let the ganache set and then make your frosting.
For the Baileys Frosting:
2 cups unsalted butter, at room temperature
5 cups powdered sugar
6 tablespoons Bailey’s Irish Cream
Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the powdered sugar until all of it is incorporated. Add the Baileys, increase the speed to medium-high and whip for another 2 to 3 minutes, until it is light and fluffy.
Using your favorite decorating tip, or an offset spatula, frost the cupcakes and decorate with green sprinkles. Store the cupcakes in an airtight container.
Don’t you love the feeling of fall in the air? The smell of the cinnamon brooms as you walk into the grocery story always entices me. This past weekend I decided to try my hand at a cinnamon bundt cake and it was delicious. The cake was very moist and so easy to make. I was disappointed with the icing glaze recipe that was listed with the cake. I followed the instructions, but my glaze was clear and disappeared into the cake so I served mine with a little sweetened whipped cream too. I’m adding a different glaze recipe to this that should work better.
For the Cake
- ¾ cup sorghum flour
- ¾ cup potato starch
- ½ cup tapioca starch
- 1¼ cup granulated sugar
- 1 teaspoon xanthan gum
- 1¼ teaspoons baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoons cinnamon (Vietnamese if you have it)
- ⅓ cup butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk or 1Tablespoon vinegar + milk to = 1 cup
For the Glaze
- 1 tsp butter
- 1 1/2 c confectioners sugar
- 2 1/2 tsp milk
- 1/4 tsp vanilla extract
- 1/8 tsp salt
- In a small bowl combine the dry ingredients.
- In your mixer bowl, beat the butter. Add the eggs and vanilla and beat again.
- Add the dry ingredients and milk alternately in fourths, starting and ending with the dry ingredients. Mix well, scraping the bottom of the bowl to be sure the butter is incorporated.
- Spoon the batter into a sprayed or greased bundt pan.
- Bake at 325° for 50 minutes.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
- Melt butter for glaze and then add the rest of glaze ingredients. Drizzle glaze over cooled cake.
My co-workers were so kind as to bring back a gluten-free cookie for me try today. This was one big cookie. It was about 3 inches wide and about an inch thick. This cookie was moist and filled with great chocolate chip flavor. It reminded me of the gluten filled cookies I used to enjoy. I could certainly taste that this cookie was fresh and it was filled with semi-sweet chocolate goodness. Upon visiting Ali’s website I noticed that some of her cookies were featured on Rachel Ray. Not all Ali’s cookies are gluten free, but she does ship one dozen chocolate chip cookies or a 12″ gluten free cookie cake that can serve 12-14 people.
If you get a chance check out her site SHIPACOOKIE.COM. It will be well worth your time.
If you are like me you may not have heard of Japanese cheesecake before. I certainly had not discovered this little gem until recently. I came across a recipe while scouring the internet looking for gluten-free desserts. This cake is naturally gluten-free and is kind of like a cross between pound cake and cheesecake. It’s a little effort to make, but it is totally worth it. I made mine in a loaf pan, but you could also use a springform pan. I had to convert all the measurements from the metric system , but it turned out very yummy. This is best made one day ahead of time and then eaten on the second day.
10.5 oz cream cheese
3.15 Tablespoons unsalted butter
3 egg yolks
1.5 Tablespoons of granulated sugar
2.5 tsp cornstarch
2/3 c milk
3 egg whites
4 Tablespoons granulated sugar
Cut some parchment paper slightly larger than the pan you are using and line your pan with it. Preheat oven to 350F. Put egg whites in the freezer so they just begin to freeze around the edges. Sift the cornstarch. If your cream cheese is not softened wrap in plastic wrap and microwave for 15 sec intervals until it is soft to the touch. In a large bowl melt the butter over a double boiler and then add cream cheese. Whisk well to combine. In a second bowl combine egg yolks and 1.5 T sugar and then mix in the cornstarch. Heat the milk so it comes to a boil and then slowly add to the egg yolk mixture until it thickens over the double boiler. Add egg yolk mixture to cream cheese and combine well.
Add a small amount of remaining 4T of sugar to egg whites and beat on medium speed for 2 minutes. Gradually add remaining sugar to egg whites until soft peaks form. Add 1/4 of the egg white mixture to your cream cheese mixture and combine. Fold remaining meringue into cream cheese mixture and then fill pan. Smooth the top of your cake mixture and put pan inside a roasting pan. Add boiling water to roasting pan until it comes about a half inch up the loaf or springform pan you are using. Bake for 15 minutes and then lower your oven temp to 320F and bake for 25 more minutes. Turn off your oven and leave cake in oven for 40 minutes to 1 hour. The top should be slightly browned. Let cake cool in pan and then refrigerate for at least 2 hours before removing from the pan.
I served mine with a blueberry sauce and some fresh whipped cream.