Gluten Free Waffles

 Gluten Free Waffles

Ingredients:

• 180g Rice Flour
• 60g Potato Starch
• 30g Tapioca Starch
• 1/4 Teaspoon Xantham gum
• 2 Tablespoons Sugar
• 1 1/2 Teaspoons Baking Powder
• 1/2 Teaspoons Baking Soda
• 1/2 Teaspoon Salt
• 2 Eggs, Separated
• 3 Tablespoons Vegetable Oil or Melted Butter
• 3/4 Cup Milk

Instructions:

1. Carefully separate the eggs, whip the egg whites to stiff peaks and set aside.
2. Sift together rice flour, potato starch, tapioca starch, sugar, baking powder, baking soda, and salt in a large bowl, set aside.
3. Lightly whisk the egg yolks in a small bowl. Add the oil or butter and milk and stir together.
4. Add the wet mixture to the dry and stir to combine.
5. Stir in roughly 1.3 of the whipped egg whites, before folding in remaining egg whites carefully until there are no more large white streaks in the batter.
6. Follow manufacturers directions for cooking waffles for your waffle maker.

Enjoy!

Vegan and Gluten Free Doughnuts

Doughnuts

Left, chocolate doughnuts, right vanilla sugar

 Ingredients:

• 1 Cup 1:1 Gluten Free Baking Flour
• 1/4 Cup Coconut Flour, or Tapioca starch
• 1/3 Cup Sugar
• 1 Teaspoon Xantham Gum
• 1 Tablespoon Baking Powder
• 150g Soft Tofu
• 1/2 Teaspoon Cinnamon
• 1/2 Teaspoon Nutmeg
• 2 Teaspoons Vanilla extract

Instructions:

1. In the bowl of a stand mixer with the paddle attachment, blend the soft tofu and vanilla together for several minutes. 
2. In a medium bowl sift together the gluten free flour, coconut flour, sugar, xantham gum, baking powder, cinnamon and nutmeg.
3. Slowly pour the sifted and blended dry ingredients into the stand mixer, and mix until just combined.
4. Bring a deep fryer to a temperature between 320-350°F.
5. Shape the doughnuts as desired, I used my two ounce scoop to make doughnut holes. Fry in heated oil for roughly two minutes a side until golden.
6. Drain on paper towel for a moment.
7. Dust with vanilla sugar, cinnamon sugar or other toppings of your choice.
8. To make chocolate doughnuts, add 3-4 tablespoons cocopowder to dry ingredients and about 2 tablespoons water or milk to tofu.

Enjoy!

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Lemon, Poppy Seed, and Olive Oil Loaf

Lemon, Poppy Seed, and Olive Oil Loaf

Ingredients:

Two Lemons

1 Cup Sugar

1/2 Cup Butter

4 Tablespoons + 4 Teaspoons Lemon Juice 

3 Eggs

2/3 Cup Olive Oil

1 3/4 Cup Flour

1 1/2 Teaspoons Baking Powder 

1/4 Teaspoon Baking Soda 

1/4 Teaspoon Salt

2 Tablespoons Poppy Seeds

1/2 Cup Icing Sugar 

Instructions:

1. Preheat oven to 350°F and grease a standard Loaf tin. 
2. Zest and juice both lemons
3. In a large bowl cream together the sugar, butter and lemon zest. 
4. Add the eggs one at a time, blending well after each egg. 
5. Cream in the olive oil and 4 Tablespoons lemon juice.
6. In a medium bowl soft together flour, baking powder, baking soda and salt. 
7. Slowly add in the dry ingredients. 
8. Fold in poppy seeds.
9. Pour batter into prepared Loaf pan. Bake in preheated oven for 55-70 minutes, until a cake tester comes out clean from the centre. Let cool in pan ten minutes before turning out into a wire rack to cool completely.
10. In a small bowl stir together icing sugar and remaining lemon juice to create a glaze. Drizzle glaze over Loaf just before serving.

Enjoy!! 

Gluten Free Peanut Butter Cookies

Gluten Free Peanut Butter Cookies

Ingredients:

1/2 Cup Packed Brown Sugar

1/4 Cup Butter, Room Temp

1/4 Cup Peanut Butter

1 Large Egg

1 Teaspoon Vanilla

1 Cup 1:1 Gluten Free Flour Blend

1/4 Cup Tapioca Starch

1/4 Teaspoon Baking Power

1/4 Teaspoon Baking Soda

1/4 Teaspoon Salt

Instructions:

1. In the bowl of a stand mixer or a medium sized bowl, cream together brown sugar and butter.
2. Add in peanut butter, egg, and vanilla, and cream together.
3. In a small bowl sift together flour blend, tapioca starch, baking power, baking soda, and salt. Sift dry ingredients together thoroughly.
4. Slowly blend the dry ingredients into the creamed mixture until just combined. 
5. Transfer cookie dough into an airtight sealing container, and chill in fridge overnight.
6. Preheat oven to 375°F.
7. Scoop dough by the tablespoon, into round balls and place 2 inches apart on a parchment lined baking sheet. 
8. Place some white sugar in a shallow bowl, and press the tines of a fork into the sugar, and then into the top of each cookie ball, making a cross-hatch pattern and flattening the call slightly.
9. Keep dough chilled until ready to bake.
10. Bake prepared cookies in preheated oven for 8-12 minutes, depending on your oven. Mine takes about 10 minutes.
11. Let baked cookies rest on pan for 2 minutes, before transferring to wire rack to cool completely.
12. Store cookies in an airtight container for 3-5 days.

Enjoy!

Rice Krispie Treats

Rice Krispie Treats

Ingredients:

• 6 cups Puffed Rice Cereal (Or other Cereal)
• 4 Cups Mini Marshmallows, or roughly 45 large Marshmallows
• 2 Tablepsoons Butter
• Non-Stick Cooking Spray
• 1 Teaspoon Vanilla Extract

Instructions:

1. Prepare a 9X13inch brownie pan by spraying lightly with non-stick cooking spray.
2. In a large microwave safe bowl measure out the marshmallows and butter, and heat for about 1 minute at a time, stirring after every minute until marshmallows are melted and not lumpy.
3. Add the Vanilla extract to the melted marshmallows, and stir well.
4. Add all the cereal to the melted marshmallows and stir to combine, being sure to scrape the bottom of the bowl to mix everything well.
5. Pour mixture into prepared pan. Spray hands with non-stick cooking spray and press cereal and rice mixture firmly into pan.
6. Allow to set for an hour before cutting into squares.
7. Store cut squares in an air tight container.

Enjoy!

Sourdough Cinnamon Rolls

Sourdough Cinnamon Rolls

Ingredients:

• 1/2 Cup Cold Butter
• 2 1/2 Cup Flour
• 1/2 Cup Sourdough Starter
• 1 Tablespoon Sugar or Honey
• 1 Cup Milk
• 3/4 Teaspoon Salt
• 1 Teaspoon Baking Powder
• 1/2 Teaspoon Baking Soda
• 1 Cup Brown Sugar
• 1 Tablespoon Cinnamon
• 1/2 Tablespoon Nutmeg
• 1/4 Cup Butter, Melted

Instructions:

1. Cut butter into flour with a fork, or in a food processor until it resembles fine sand.
2. Stir in the sourdough starter, milk, sugar and bring everything together into a soft dough.
3. Cover with plastic wrap and let rise in the fridge for 7-12 hours.
4. Preheat oven to 350ºF.
5. Sift baking soda and baking powder together in a small bowl.
6. Turn dough out onto a well floured work surface.
7. Sprinkle the baking powder and baking soda over the dough and need to mix in the extra leavening agents.
8. Knead dough until smooth.
9. In a small bowl sift together the brown sugar, cinnamon and nutmeg, set aside.
10. Roll dough out into a large rectangle roughly 1/8 of an inch thick.
11. Brush entire surface with melted butter.
12. Sprinkle the brown sugar blend over the entire surface.
13. Starting at the short end, roll dough up tightly into a log.
14. Cut log into 1 inch wide slices and place on a parchment lined baking sheet. let rise about 20 minutes.
15. Bake risen cinnamon rolls in preheated oven for 20-30 minutes, until golden brown.

Enjoy!

Nana Carroll's Sugar Cookie

Sugar Cookies

Ingredients:

• 1 Egg Yolk
• 1/2 Cup Icing Sugar
• 1/2 Teaspoon Salt
• 1 Cup Butter
• 2 1/2 Cup Flour

Instructions:

1. Cream together egg yolk, butter and sugar until light and smooth.
2. Sift together the flour and salt.
3. With a wooden spoon stir in about 1/2 of the sifted flour, knead in the remainder.
4. Cover and chill dough in fridge for at least two hours, or overnight.
5. Preheat oven to 375ºF.
6. Roll out dough to 1/8 inch thick on a well floured work surface.
7. Cut out desired shape.
8. Bake in preheated oven for 8-12 minutes, until edges are just golden and bottoms are toasty colored.
9. Allow cookies to rest on pan for 2 minutes before transferring to a wire rack to cool.
10. Cookies are great as is, dusted with a little icing sugar, or frosted.

Enjoy!

Gluten Free Banana Fritters

Gluten Free Banana Fritters

Ingredients:

• 4 browning/soft Bananas
• 1/4 Cup Greek Yogurt or Sour Cream
• 2 Tablespoons Peanut Butter
• 2 Teaspoons Baking Powder
• 1 Teaspoon Vanilla Extract
• 1/2 Teaspoon Salt
• 1/2 Cup Quick Cooking Gluten Free Oats
• 1 1/2 Cups Gluten Free 1:1 Baking Flour
• 1 Teaspoon Xantham gum
• 1/2-1 Cup Milk

Instructions:

1. Heat a deep fryer or a pot of vegetable oil on the stove with a candy thermometer to 325
2. In a food processor or blender, blitz the rolled oats until they become a sandy powder, about 1 minute.
3. In a large bowl add the salt, powdered oats, Gluten free baking flour and xantham gum.
4. Whisk, or sift the dry ingredients together.
5. in the same food processor or blender bowl add the bananas, Greek yogurt or sour cream and peanut butter together.
6. Pulse until creamy and smooth.
7. Add the creamed banana mixture to the bowl with the dry ingredients, along with 1/2 cup of milk.
8. Stir together with a spatula or wooden spoon. Batter should be a loose dough almost. 
9. Add more milk if needed one tablespoon at a time.
10. Lower Loonie or tablespoon sized dollops of batter into the hot oil, and cook for about 5-7 minutes.
11. Start by lowering one into the oil and see how it frys before doing a large batch. My first one turned too dark too quickly, so I knew I had to reduce the oil temperature slightly. 
12. Fry until golden brown, and cooked all the way through the center. 
13. It might take a few attempts to get the size and cook time correct. Thats ok, a few mistakes before perfection is normal.
14. Lightly dust with sugar and eat as soon as possible.

Notes:

I made these and sent them into daycare with my son last week. He still wont really try any of my gluten free baking, but his peers at daycare loved them I am told. So toddler approved, and I used rolled oats and Greek yogurt to try and just bump up the nutrition in these, without taking away from the fun of a fritter in any way.

My husband and I ate all of these, after our toddler rejected them. They were great the first day, crisp shell and light doughnut middles, and then still ok the next day, but more like a normal cake doughnut.

You can also sub regular butter or coconut oil for the peanut butter if you want.

Gluten free doughnuts

Gluten Free Doughnuts

Ingredients:

• 2 1/2 Cups Gluten Free Flour Blend (I used the 1:1 gluten free baking flour from Bulk Barn this time. 
• 1 Teaspoon salt
• 1/4 Teaspoon Cream of Tarter
• 1/4 Teaspoon Baking Soda
• 1/4 Cup Sugar
• 2 1/2 Teaspoons Dry Active Yeast
• 1/2 Teaspoon Nutmeg or Vanilla
• 1 Teaspoon Cider Vinegar
• 1 egg
• 1 Cup + 2 Tablespoons Milk (not fat free) 
• 56 grams or 4 Tablespoons Butter

Oil for frying

Instructions:

1. In the bowl of a stand mixer, sift together the flour, salt, cream of tarter, baking soda, sugar, yeast and nutmeg if using.
2. Attach the paddle attachment to the stand mixer.
3. Melt the butter and allow to cool slightly, warm the milk to just above room temperature.
4. In a small bowl whisk together the egg and milk. While constantly whisking, slowly pour in the melted butter and vanilla if using.
5. Turn the stand mixer on to stir, or it's lowest possible setting. While paddle is moving, slowly pour in the liquid ingredients. Once everything has come together, turn stand mixer up to a medium speed and beat for two minutes. Turn off stand mixer. Dough will be very soft.
6. Oil a large bowl or container that has a tight fitting lid. Transfer the dough to the oiled vessel. Cover and chill in fridge for at least one hour, or up to two days.
7. When ready to fry doughnuts, heat oil in either a deep fryer or in a heavy sauce pan on the stove to between 350-375°F. You will need a depth of oil of at least 2-3 inches.
8. While oil is heating, remove covered dough from fridge.
9. Try to handle the dough as little as possible to keep as much air in the dough as possible. Take about 1/4 of the dough at a time and flatten to about 1 inch thick. Use a sharp knife to divide the dough into one inch square/round pieces. Set the cut pieces on a parchment lined baking sheet and allow to rise in a warm draft free location for at least thirty minutes. Repeat until all the dough has been shaped.
10. When dough has risen and oil is hot, carefully drop the dough balls into the hot oil one at a time. Do not over crowd the oil. After about two minutes turn each doughnut over until they are evenly browned on all sides. Roughly 2-3 minutes on each side.
11. Remove cooked doughnuts to a cooling rack with paper towels underneath to catch drips as the doughnuts cool.
12. Some of my cooked doughnuts cooled with a slight white dusting appearing on them. I am not sure why, but it didn't seem to be an indication that the doughnuts were over or under cooked, and it only happened with a few in each fry batch. Maybe I didn't sift my dry ingredients well enough.
13. Doughnuts can be enjoyed plain, or are very good with a light dusting of cinnamon sugar on them.
14. Doughnuts are always best when eaten the same day, but these will keep about two days if left plain, and stored in an airtight container. I like to lightly reheat my doughnuts the next day in the microwave before dusting with sugar.

Enjoy!

Notes:

I would have never ever put a gluten free recipe here when I first started. You see I think gluten free diets are stupid nonsense for anyone who has not been diagnosed with celiac disease. I have known people with celiac my whole life and I have always respected how serious and challenging their dietary needs can be, with celiac disease it is an autoimmune disorder where gluten protein causes an immune response in the small intestine, damaging the tissues of the small bowel in the process. But since I did not have celiac, I was all gluten all the time.

However, last month my sweet baby boy was confirmed to have celiac disease. Meaning he now requires a diet that is 100% free from gluten contaminants. This has been a challenging adjustment but we are doing our best.

Prior to celiac diagnosis, my son had loved doughnut holes from our local coffee shop. Sadly those are now no longer an option for him, but I am hopeful that he will learn to like the ones I can make for him.

Hopefully I can also nail down some more user friendly gluten free recipes, because oh goodness there is current a dearth of simple usable recipes.

I plan to try experimenting with bread this week wish me luck!

Maple Ginger Sugar Cookies

Maple Ginger Sugar Cookies

Ingredients:

• 2 1/4 - 3 Cups Flour
• 3 Teaspoons Ground Ginger
• 1 Teaspoon Baking Soda
• 1/2 Teaspoon Ground Nutmeg
• 1/4 Teaspoon Salt
• 3/4 Cups Butter, Room Temperature
• 1/2 Cup Brown Sugar
• 1/2 Cup White Sugar
• 1 Egg
• 1/3 Cup Maple Syrup
• Extra 1/2 Cup Sugar

Instructions:

1. Preheat oven to 350°F.
2. In a medium bowl sift together the flour, ginger, baking soda, nutmeg, and salt. Set aside.
3. Cream butter for 1-3 minutes, until creamy and blends easily. Add 1/2 cup of brown sugar and blend well, add the white sugar and cream together for 3-5 minutes. Butter and sugars should be light and fluffy.
4. Cream in the egg and maple syrup.  Slowly stir in about 2 cups of the flour mixture to make a soft dough. Ad extra flour if dough is too soft, or sticky. It should be slightly softer than a chocolate chip cookie dough.
5. Roll dough into 1 inch balls and place on parchment lined baking sheets. Roll each ball in the extra 1/2 cup of sugar and gently press a fork into the top of each cookie leaving length-wise tine marks on top of the cookies.
6. Bake for 9-12 minutes, until just golden, and slightly puffed. Cool cookies on baking sheet for 2 minutes. Transfer to wire cooling rack and cool completely.

Enjoy!

Fried Cake Doughnuts

Doughnuts

Ingredients:

• 2 1/2 Cups Flour
• 1/2 Cup Sugar
• 1 Tablespoon Baking Powder
• 1/2 Teaspoon Salt
• 1 Teaspoon Cinnamon
• 1 Teaspoon Nutmeg
• 1/2 Teaspoon Allspice
• 1 Cup Milk
• 1 Egg
• 1/4 Cup Butter, melted, and cooled slightly

Topping:

• 1/2 Cup Sugar
• 1 Teaspoon Cinnamon
• 1 Teaspoon Nutmeg

Instructions:

1. In a large bowl sift together the flour, sugar, baking powder, salt, cinnamon, nutmeg and allspice.
2. In a small bowl whisk together the milk and egg.
3. Create a well in the center of the flour bowl, add the milk and egg mixture and the melted butter. Mix until just combined, and there is no more dry flour unincorporated. Cover with plastic wrap and chill in fridge for at least one hour.
4. Preheat a deep fryer to 375°F.
5. Liberally flour a work surface. using a rubber spatula, transfer the dough to the work surface, turning the dough over to dust with flour. Keep the work surface well floured.
6. Roll the dough out to about 1/2 inch thick. Cut into 1 inch rounds to make round doughnuts, or use a doughnut cutter to make traditional ring doughnuts. Transfer cut doughnuts to large lightly floured tray while you finish cutting all the dough. Roll the scraps up together, knead once or twice and roll/cut again.
7. Fry doughnuts for about 2 minutes a side, until golden brown and puffy and bobbing at the surface.
8. Remove from deep fryer and transfer to a cooling rack with paper towels underneath to catch any fat. Continue to fry in batches until done.
9. Allow doughnuts to cool for several minutes, meanwhile in a small bowl sift together the sugar, cinnamon, and nutmeg for the doughnut topping. Gently toss each doughnut in the sugar to coat.

Enjoy!

Babka Muffins

Chocolate Babka Muffins

These take some time to prepare but these lovely little layered cupcakes are well worth the time.

Ingredients:

• 1 Cup Milk, warmed
• 1/2 Cup + 2 Teaspoons Sugar
• 3 Teaspoons Dry Active Yeast
• 3 1/2 Cups Flour
• 3 Large Eggs
• 2-3 Teaspoons Vanilla
• 1/2 Teaspoons Salt
• 12 Tablespoons of Butter, softened
• 1 Egg
• 1 Tablespoon Milk
• 6 Tablespoons Softened Butter
• 8 Ounces Dark Chocolate*
• 4 Ounces Milk Chocolate*
• 3 Tablespoons Sugar
• 2 Teaspoons Cinnamon
• 1/2 Cup Chopped Fresh Raspberries ** Optional **

* Or you can use 12 ounces total of whatever chocolate you want.

Instructions:

1. In a large bowl whisk together the warmed milk, 2 teaspoons of sugar and the yeast.  Let stand for 10 minutes. This can also be done in a stand mixer with the paddle attachment.
2. Stir in 1 cup of the flour, the eggs, vanilla, salt, and 1/2 cup of sugar. Beat until well combined. Slowly add the remaining flour 1/2 cup at a time and blend in until a soft sticky dough forms. Blend in the cubed butter a few pieces at a time and blend for 4-5 minutes until dough is shiny and soft.
3. Cover the bowl with a tea towel and let rise in a warm place for 2 hours.
4. Grease or use paper liners in 12 muffin cups.
5. In the bowl of a food processor add the chocolate, sugar and cinnamon, pulse several times to smash up the chocolate into small bits. If you are using raspberries, chop them slightly as well and set aside.
6. Prepare a large surface for rolling and flour the area fairly well, especially in the middle.
7. Roll the dough out into a large rectangle about 1/4 inch thick.  Melt the butter and spread it evenly over the rectangle. Sprinkle the chopped chocolate over the entire rectangle of dough. If using raspberries scatter them over the top as well.
8. Starting on the long side of the rectangle roll the dough up tightly into a "log" as though you were making cinnamon rolls.
9. Cut the log into 24 equal slices and place each slice in a prepared muffin cup. Let the babka rise for 30 minutes in the muffin tins.
10. Preheat oven to 350°F.
11. Prepare the egg wash by whisking the last egg with 1 tablespoon milk. Brush lightly over the tops of each babka.
12. Bake the risen babka in preheated oven for 25-30 minutes, until golden brown on top.
13. Transfer to a wire rack. I like them best warm.

Enjoy!

Other Places:

What was cooking one year ago?

Coconut Curried Chicken

Breakfast Bars

Breakfast Bars

Ingredients:

• 3 Cups Breakfast Cereal (Honey Nut Cheerios (2 3/4 cups)  rolled oats (1/4))
• 1/4 Cup Dried Cranberries (Optional)
• 1/2 Cup Chopped Nuts (Optional)
• 1/4 Cup Honey
• 1/4 Cup Chocolate
• 1/2 Cup Peanut Butter

Instructions:

1. Measure your cereal or blend of cereals into a large bowl, stir in the nuts and dried cranberries if using.
2. In a small sauce pan melt the honey, chocolate and peanut butter together until melted smooth.
3. Grease a 9X9 sqaure pan with cooking spray.
4. Pour the melted honey, chocolate and peanut butter mixture over the cereal and stir everything well. Press into the prepared pan, cover with plastic wrap and chill in fridge until set, 2-3 hours.
5. Cut into squares, and keep covered.

Enjoy!

Dark Chocolate Brownies

Brownies

I know I don't usually do my recipes with the measurements in grams, but after trying an awful lot of different brownie recipes, it just works out better with everything measured this way.

Ingredients:

• 185 g Dark Chocolate, broken into small pieces
• 185 g Butter
• 85 g Flour
• 40 g Unsweetened Coco Powder
• 100 g Chocolate Chips (Optional)
• 100 g Walnuts/mixed nuts (Optional, I never use nuts)
• 3 Eggs
• 275 g Brown Sugar
• 3-4 g Baking Powder
• 2 g Salt
• Cooking Spray

Instructions:

1. Preheat oven to 350°F.
2. Lightly butter or grease a 8-9 inch square baking dish and set aside.
3. Set a small pan of water on the stove to boil. In a medium to large stainless steel or glass bowl, add the broken chocolate and butter.  Place the bowl with the chocolate and butter over the pot of simmering water and gently melt the chocolate and butter together until smooth.
4. Allow to cool for about 5 minutes.
5. In a medium bowl sift together the flour, coco power, salt, and baking powder. Add the chocolate chips and shake to blend in.
6. After 5 minutes, beat in the sugar until smooth and even.
7. Beat in the eggs one at a time until the mixture is glossy.
8. Fold the sifted flour mixture into the chocolate, stirring until everything just comes together and there is no dry flour pockets left in the batter.
9. Pour the batter into the prepared baking dish, and gently smooth into an even layer in the dish.
10. Bake in heated oven for 35-45 minutes, until the edges just begin to pull away from the sides of the baking dish and the middle doesn't jiggle or feel squishy when VERY GENTLY touched. Should feel like a spongey cake with a nice crisp crust over top.
11. Allow to cool in baking dish for about 10 minutes before trying to cut.
12. Serve as is, or with chocolate sauce, or frosting.

Enjoy!

Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies

Ingredients:

• 2 + Cup flour (You might a few extra tablespoons depending on what peanut butter you use)
• 1 Teaspoon Baking Soda
• 1/2 Teaspoon Salt
• 1 Cup Peanut Butter
• 3/4 Cup White Sugar
• 3/4 Cup Brown Sugar
• 2 Eggs, beaten
• 2 Teaspoons Vanilla
• 1 Cup chocolate chips (I am very generous with this amount when I make them)

*sometimes I add a little bit less white sugar and make it up some with honey and cinnamon, yummy*

Instructions:

1. Preheat oven to 375°F
2. In a medium bowl cream together the Peanut butter, white sugar, brown sugar, vanilla, and eggs, set aside.
3. In a large bowl whisk together the flour, the baking soda, and salt. Gradually add the flour mixture to the butter-sugar-egg mix stirring thoroughly with each new addition of flour. Stir in  the chocolate chips.
4. The dough should be pretty stiff now and not too sticky when you handle it. If it is still not malleable, stir in more flour. Once you are happy with the consistency of your dough, Chill in the fridge for at least one hour.
5. Spoon and drop it on to your un-greased cookie sheet, or roll it into balls that are about one inch in diameter and place either the spooned or rolled cookies about 2 inches apart on the baking sheet.
6. Bake for roughly 12 minutes, and allow cookies to sit on the hot pan out of the oven for an additional two minutes before moving the cookies to a cooling rack to cool completely. As I said above I do recommend putting the dough into the fridge in between baking rounds, if like myself you do not have a massive oven, because this recipe makes a good pile of cookies at the end.

Enjoy!

Salted Caramel Brownies

Salted Caramel Brownies

Ingredients:

• About 1 Cup Caramel Sauce*
• 1/2 Cup Butter
• 3 Ounces Dark or Semisweet Chocolate
• 2/3 Cups Sugar
• 2 Eggs
• 2 Teaspoons Vanilla
• 2/3 Cups Flour
• 1/2 Teaspoon Baking Soda
• 1 Teaspoon Salt
• Pinches of Coarse, Kosher, or Flaked Sea Salt

Other Things:

• Cooking Spray
• 9X9X2 Baking Tin

Instructions:

1. Preheat oven to 350°F.
2. In a medium sauce pan melt the chocolate and butter together until just smooth over a low-medium heat. Remove from heat for 10 minutes.
3. Spray the cooking tin with cooking spray, set aside.
4. Add in the sugar and vanilla to the chocolate and whisk smooth.
5. Whisk in the eggs, one at a time and whisk well until smooth and glossy.
6. In a small bowl sift together the flour, salt and baking soda.
7. Slowly sift the flour mixture into the chocolate and stir in with a wooden spoon. Once everything is smooth and blended. Pour the batter into the prepared tin. 
8. Bake for 25-30 minutes, until a cake tester comes out clean. Do not over bake or the brownies will be dry.
9. While brownies are still warm and in the tin pour the caramel sauce over top in an even layer.
10. Sprinkle a small amount of the kosher, coarse, or flaked salt over the caramel. Allow everything to cool.
11. Slice into small squares and serve.

Enjoy!

* One Ingredient Caramel, Butterscotch Sauce or your personal favorite will work

Notes:

Been on a baking marathon tonight! I love the holidays!

Other Places:

Something else wonderful for the holidays:

Christmas Breakfast

Peanut Butter and Chocolate Fudge

Chocolate and Peanut Butter Fudge

Tastes almost just like a Reese Cup

Ingredients:

Peanut Butter Layer

• 1 Cup Butter
• 1 Cup Peanut Butter, smooth is best I think, but Chunky should work as well
• 1 Teaspoon or 2 Vanilla
• 3 1/2 Cups Powdered Sugar

Chocolate Layer

• 7 Ounces Sweetened Condensed Milk
• 1 1/2 Cups Dark, Bittersweet, or Semisweet Chocolate Chips
• 1 Teaspoon Salt
• 2 Tablespoons Butter

Other Things Required:

• 9X9X2 Baking Tin
• Cooking Spray
• Parchment Paper
• Two Pots
• Stainless Steel Bowl

Instructions:

1. Mist the cooking tin with cooking spray. Line the bottom with parchment paper, and mist with cooking spray again.
2. In a medium sauce pan over medium heat melt the butter and peanut butter together until smooth and creamy and evenly blended together. Remove from heat and stir in the vanilla. Whisk in the powdered sugar roughly 1/3 cup at a time. Mixing well between each addition.
3. Pour the peanut butter layer into the baking tin and gently smooth into an even layer. Set aside for the time being.
4. Set a medium sauce pan over high heat to boil with about 1-2 inches of water in the pan.
5. In the stainless steel bowl measure in the sweetened condensed milk, chocolate, salt and the butter. Place the bowl over the simmering water, creating a water bath. Whisk everything together over the simmering water until the chocolate has melted and everything is perfectly smooth.
6. Using a fork gently make some groove lines over the entire surface of the peanut butter layer. This helps keep the two layers together when you cut it.
7. Pour the still warm chocolate layer over the peanut butter layer, smooth until even. Be quick the chocolate will set very swiftly.
8. Chill in the fridge until completely cool and set. To serve cut into 1 inch squares with a sharp knife. Keep in an air tight container in the fridge when not serving.

Enjoy!

Notes:

My man-friend had a guys night today. They came over after their dinner and drinks and walked into my baking storm, this was the hit of the evening. Plus it was super easy which makes it a keeper in my books.

Other Places:

I also made Short Bread tonight, also a massive hit.

Scottish Shortbread

Scottish Shortbread

Ingredients:

• 3 Cups Flour
• 1 Cup Butter, lightly chilled, easily cut into cubes, but not totally soft
• 1/2 Teaspoon Salt
• 3/4 Cups Sugar

Instructions:

1. Preheat oven to 350°F.
2. In the bowl of a food processor with a blade or stand mixer with the whisk attachment, or in a large bowl with a sturdy fork, combine the flour, sugar, and salt until blended.
3. Cut the butter into cubes an pulse or mix until mixture is sandy and grainy.
4. Lightly mist a 8 inch square baking pan with cooking spray. If desired line bottom with parchment paper as well.
5. Press the dough into the pan and try and make the top as smooth and even as possible. You can also brush the top with a bit of milk to help blend in any crumbs.
6. Score into squares and if desired, prick the top of each square with a fork.
7. Bake in preheated oven for 30-35 minutes, until golden brown and almost firm to the touch.
8. Run a knife along the score lines again. Allow to cool before removing from pan. The cut squares should come out easily once cooled.
9. Store in an air tight container.
10. A little bit of frosting on these cookies is also pretty good.

Enjoy!

Notes:

Yay for Christmas/Holiday season! Time for turkey dinners, and pies, and cakes, and cookies, and all the wonderful things!

Other Places:

What was cooking one year ago?

Gnocchi with Brown Butter and Basil

Spiced White Chocolate Pumpkin Monkey Bread

Pumpkin Monkey Bread

The white chocolate is stuffed inside each pull-apart bite!

It's pretty easy to make, it just takes a bit of time.

Ingredients:

Monkey Bread

• 4 Tablespoons Butter
• 1/2 Cup Water
• 1/4 Cup Sugar
• 2 Teaspoons Salt
• 1 Cup Pumpkin Puree
• 1 Egg
• .25-.3 Ounces Active Yeast
• 3+ Cups Flour
• 2 Teaspoons Cinnamon
• 1/2 Teaspoon Ginger
• 1/2 Teaspoon Nutmeg
• 1/2 Teaspoon Allspice
• 1/2 Teaspoon Cardamon
• 1/2 Teaspoon Ground Cloves

Glaze

• 2 Teaspoons Cinnamon
• 1/2 Teaspoon Ginger
• 1/2 Teaspoon Nutmeg
• 1/2 Teaspoon Allspice
• 1/2 Teaspoon Cardamon
• 1/2 Teaspoon Ground Cloves
• 1 Cup Brown Sugar
• 1/4-1/2 Cup Melted Butter

• 2 Cups White Chocolate Chips
• Cooking Spray

Special Tools:

Bunt Pan

Instructions:

1. In a small sauce pan over low heat melt the butter, add the water and dissolve in the 1/4 cup of sugar. Check that the temperature is only warm and not hot, then add the yeast, stir to dissolve and allow to stand about 5-10 minutes, until the yeast starts to proof.
2. In a medium bowl whisk together the pumpkin puree, egg, and cinnamon, ginger, nutmeg, allspice, cardamon, ground cloves and salt.
3. In a stand mixer measure out 2 cups of flour and fit the mixer with the blade attachment.
4. When yeast is proofed, add the pumpkin mixture and yeast mixture to the flour. Blend with the blade until a very very soft dough forms. Add in about 1 cup of flour gradually while you continue to mix until dough comes away from edges.
5. Switch to the dough hook and knead dough for 5 minutes, adding more flour if needed. Trying to keep the dough as light as possible.
6. Turn out dough onto a floured surface, knead again until dough is no longer too sticky.
7. Grease a large bowl, place the dough in the greased bowl and cover and allow to rise until double in size. Roughly 60-90 minutes.
8. To prepare glaze, melt the butter in a small bowl, and stir together the sugar and spices in a separate bowl.
9. Once dough has risen cut dough into small ounce sized chunks. Place a few white chocolate chips in the middle of the dough and roll into a ball. Dip in melted butter and arrange in a well greased bunt pan. Repeat with all the dough.
10. Allow the assembled cake to rise an additional 20-30 minutes.
11. Preheat oven to 375°F.
12. Bake risen cake for 30-50 minutes, until puffed, golden and each bite feels hollow when tapped.
13. Cool cake in pan for 5 minutes, then turn out onto a platter carefully.

Enjoy!

Notes:

So yummy, but it does take an awful long time to make it. Be careful to make sure that your bake the cake all the way through. Doughy undone bites are not very yummy.

Other Places:

Last years Pumpkin Pull Apart Bread

Chocolate and Coconut Dipped Meringue Buttons

Meringue Buttons:

Ingredients:

• 2 Egg Whites
• 110 Grams Icing/fine Sugar
• Pinch Salt
• 3 Drops Food coloring (to match the fruit)
• 1-2 Tablespoons Lemon or Lime or Orange Zest
• About 3 Tablespoons of the Chocolate Shell recipe
• 1/4 Cup Sweetened and lightly toasted Coconut

Special Tools:

• Piping bag, and a tip
• Electric mixer of some variety

Instructions:

1. Preheat oven to 250°F.
2. Line a large baking sheet with parchment paper.
3. In a stand mixer or with an electric mixer beat the egg whites and a pinch of salt until they turn white and start to fluff up. Add the sugar about 1 tablespoon at a time, mixing well between additions.
4. Continue to beat egg whites and sugar until stiff peaks form. Drop in a few drops of food color and just fold in to leave a marble effect.
5. Transfer meringue to piping bag  fitted with a large star tip.
6. Pipe buttons onto the parchment paper lined baking sheet, about an inch in diameter.
7. Bake meringues in preheated oven for 30 minutes.  Rotate pan, reduce heat to 210°F. 
8. Bake an additional 30 minutes.
9. Once baked, transfer to cooling rack and allow to cool to room temperature. Transfer to freezer for about 30 minutes.
10. Pour the chocolate shell into a small high sided container and the coconut into a small bowl.
11. Dip the chilled meringues into the chocolate shell sauce followed by the coconut, place on a sheet of parchment paper to set.

Enjoy!

Notes:

These are seriously addictive with high levels of awesome 

Other Places:

What was cooking one year ago?

Meat Loaf