Flourless Peanut Butter Chocolate Chip Cookies {Gluten-Free}

I have been a little silent about some struggles I have had with a particular part of my diet. It seems when I eat grains, wheat in particular, I get really good at sprinting. Sprinting to the nearest bathroom. So, when I found these, I no longer felt bad about what I can’t have and joyous to have these to eat!

flourless peanut butter chocolate chip cookies

No flour. None. Nadda. No almond flour. No coconut flour. No wheat flour. Peanut Butter, eggs, sugar and baking soda.

peanut butter cookie ingredients

Mix.

peanut butter cookie batterAnd then add chocolate.

semi-sweet chocolate chipsStir to combine.

flourless peanut butter cookie doughThen scoop onto a cookie sheet and flatten slightly.

cookie dough on panBake for 8 minutes on 350. The dough will not be completely done. Let rest on the pan before transferring to a cooling rack.

gluten free peanut butter chocolate chip cookiesTry to share. Or be like me and eat all two dozen in two days.

flourless peanut butter chocolate chip cookiesEnjoy this Christmas season!

Flourless Peanut Butter Chocolate Chip Cookies {Gluten-Free}

Yield: 24 cookies

Flourless Peanut Butter Chocolate Chip Cookies {Gluten-Free}

Gluten free might be the rage, but these flourless peanut butter cookies do not leave you feeling like you missed out!

Ingredients

  • 2 cups creamy peanut butter
  • 2 eggs
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 tablespoons baking soda
  • 1 cup semi-sweet or dark chocolate chips

Instructions

  1. Mix the peanut butter, eggs, sugars and baking soda together with a hand mixer.
  2. Stir the chocolate chips into the dough.
  3. Scoop dough onto a baking sheet and flatten slightly.
  4. Bake on 350 degrees for 8 minutes. Cookies will be slightly under cooked. Let rest on the pan before transferring to the pan.
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Cake Mix Brownies

I have a problem. I can’t have dessert around or I EAT IT ALL. Therefore my poor family never gets dessert. But, lately I can’t keep either of my kids filled up. So, when I started flipping through the Everyday Simple Suppers from Gooseberry Patch, I decided I could make them dessert. Especially one that is as quick and easy as cake mix brownies.

Cake Mix Brownie with icingLet me just tell you, these brownies require a meat fork to eat as fast as this kid ate his brownie!

happy boy after eating brownieSeriously, if you look that happy after shoveling brownie into your mouth with a fork that size, you know it has to be good. Plus, it was oh so simple. These brownies are cinch. A standard cake mix, water, oil and an egg. That’s it people.

Cake Mix Brownies Recipe Picture StepsBake these mixture for 20-25 minutes on 350 degrees. Top with frosting and nuts. Or not. Or just frosting. I made this awesome 2 minute frosting. I sort of took this 1 minute frosting and tweaked. Dark chocolate, butter, milk, powdered sugar. Yes, Please!!

ocolate frosting for browniesTrusting me when I say these two recipes are a marriage made in heaven.

cake mix brownie with frostingIf you are wanting other Everyday Simple Supper recipes, be sure to register for my giveaway!

Cake Mix Brownies

Yield: 20 brownies

Cake Mix Brownies

When you need a dessert in a hurry, grab a cake mix and make these super easy, moist brownies. Top with a quick frosting to complete your brownies.

Ingredients

  • 18.25 ounce chocolate cake mix
  • 1 egg, beaten
  • 1/3 cup oil
  • 1/3 cup water

Instructions

  1. Stir cake mix, egg, oil and water together in a bowl to make a thick batter.
  2. Spread batter in a greased 13x9 pan and back on 350 degrees for 20-25 minutes.
  3. Spread frosting or other desired frosting toppings.
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And you know you want the frosting recipe too!!

2 Minute Chocolate Frosting

2 Minute Chocolate Frosting

Frosting makes everything better. This quick chocolate frosting is perfect for cake, brownies, cookies or eating with a spoon.

Ingredients

  • 1 3/4 cup semisweet or bittersweet chocolate chips
  • 1/2 cup regular or evaporated milk
  • 4 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1 3/4 cup powdered sugar

Instructions

  1. Combine chocolate chips, milk, butter and vanilla in microwave-proof bowl. Microwave on full power for 30-40 seconds.
  2. Remove and whisk. If chocolate chips are frozen like mine, microwave again for 30 seconds. Whisk again until chocolate chips melt and mixture is smooth.
  3. Add powdered sugar by sifting to ensure smoothest frosting and continue to whisk until smooth.
  4. Spread the frosting while still warm. This will help the frosting spread easier and keep you from damaging the cake or brownies.
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Affiliate links were used.

My food tribute to Leontien

I know a lot of you have followed along with Leontien’s blog. I guess a day doesn’t go by that quite a few of us farmwives and friends pause to pray for her. Think of her. Text her. Smile about the gift she has been to us. I know sometimes we have all felt helpless on how to help ease her pain, both physical and emotional.

Leontien

But, as I moved a few weeks ago, a friend was helping me pack up food in my pantry. She came across a box of dark chocolate sprinkles. Seems pretty simple. But they froze me in place. I felt a lump develop in the back of my throat. Sort of like the one I have right now. It was a box of the sprinkles from that February day we drug Ms. Leontien with us to meet The Pioneer Woman. We also took her to Jungle Jim’s. And there she found her sprinkles. And ketchup. And cookies. All from home. All from The Netherlands.

There is something about food that triggers comfort. Whether it is a smell or a taste, it is crazy how food can take us back to days when we were young. And that day, as Leontien picked up a bottle of her favorite ketchup, which is actually German, we all saw that memory on her face. It was as if she was back home again.
As we all continued to walk up and down the aisles of Jungle Jim’s, she pointed out other foods she loved. Then she nonchalantly walked by what seemed like thousands of bars of chocolate and pointed to the top row where two types of chocolate sat. She looked at us and said, “This is the best chocolate.” It was as if she had let the hounds out to go hunting. We attacked that chocolate. It was as if she was the global chocolate czar. We were her minions. I am sure the checkout workers thought we were crazy.
Now, when someone makes a trip to Jungle Jim’s, I beg them to pick up a few bars for me. I smile as I savor the chocolate. I smile not because the chocolate truly is the best I have had, but I smile because God blessed us by letting us have Leontien for a while on earth.

Bastiaan and Leontien

Girl, you are such a blessing. You have given so much more than we have been able to give to you. We cherish what we have learned from you. We bask in the rays of your light you give this world. We are all better people because of you. Love you, Sweetie.

 

Saltine Cracker Toffee

I am a little obsessed with sweet and salty combinations. I blame Gal in the Middle for my love of this saltine cracker toffee. I can remember in college running through McDonald’s for fries and Wendy’s for a frosty and eating the frosty with the fries when I had been through an exceptionally long day. So, this 4 ingredient toffee that combines sweet and salt had to be banned from my house.

Saltine Cracker ToffeeThe ingredients are simple and most likely in your pantry already. That is what makes these so dangerous.

saltine toffee ingredientsStart by melting two sticks of butter with one cup of brown sugar.

butter and brown sugarLet melt down and boil over a low heat for five minutes.

boiling caramel mixture

While the caramel mixture boils, arrange four saltine crackers on an aluminum foil lined jelly roll pan. Be sure to spray cooking spray over the aluminum foil before laying the crackers down.

saltine crackers laid outThen pour the caramel mixture over top of the crackers.

caramel mixture poured over crackersThen bake for4-5 minutes on 425 till the caramel mixtures is bubbly.

Bubbly caramel out of the ovenOnce you pull the pan out of the oven, sprinkle a bag of chocolate chips or two cups over the crackers.

chocolate chips over toffee crackersOnce the chips have began melting, spread them out over top of all the crackers.

chocolate spread out over toffeeI popped the pan in the fridge to speed up the hardening process. Once the chocolate is hard to the touch, break apart with your hand. The pieces will break into random shapes in sizes. Then give it all away. Trust me. Don’t make this unless you have a dozen people to share with immediately.

Saltine Cracker Toffee

Saltine Cracker Toffee

Rating: 51

Saltine Cracker Toffee

The easiest candy recipe that uses 4 ingredients to create the best combination of salty and sweet.

Ingredients

  • 40 saltine crackers
  • 1 cup (2 sticks) butter
  • 1 cup light brown sugar
  • 2 cups of semisweet chocolate chips or 1, 12 ounce bag

Instructions

  1. In a saucepan, melt butter and brown sugar together and bring to a boil. Boil for 5 minutes.
  2. Lay 40 saltine crackers out on a greased aluminum lined jelly roll pan. Pour the caramel mixture over the crackers, covering them evenly.
  3. Bake on 425 degrees for 4 to 5 minutes, or until just bubbly.
  4. Remove from the oven and pour the chocolate chips over the crackers. When the chips melt a bit, spread them over the crackers.
  5. Chill the entire pan in the fridge or freezer till chocolate is hard. Break up into pieces by hand creating various sized and shaped pieces. Store in an airtight container.
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Quick & Easy Dessert – S’mores Bars

I have a new go-to dessert recipe for this fall. While I love my pumpkin desserts, I still need chocolate in my life 365 days a year. And these s’mores bars are the perfect chocolate dessert for fall.

S'mores bars

When I found this recipe over on Betty Crocker I was even more excited about only needing 5 ingredients it took to make it.

5 ingredients in smores barsStart by mixing together one of the dry pre-mixes for sugar cookies (the 1 lb 1.5 ounce size package) with one cup of graham cracker crumbs.

sugar cookie mix and graham cracker crumbsThen melt two sticks of butter and power into the dry mixture.

butter and graham cracker mixtureMix completely to form a large ball of dough.

ball of graham cookie crust doughSpread though dough out in a 13 x 9 inch pan.

graham cookie dough spread outBake for  18-20 minutes on 375 degrees till the dough is set. As soon as it comes out of the oven spread out 2 cups of chocolate chips. Or 3 cups if you want a lot of chocolate.

melting chocolate chipsOnce the chocolate chips are melted spread them out entirely over the crust.

melted chocolate chipsThen pour a 10 ounce bag of mini marshmallows over top of the chocolate. Place the pan under a broiler for 45 seconds or longer to brown the marshmallows to a golden, toasty brown. But they can burn quickly, so watch them!!

toasted marshmallow smores barsCompletely and utterly, ridiculously sugary sweet piece of heaven. Minus the tent and camp fire.

smores bar

S’mores Bars

S’mores Bars

A great fall treat for the chocolate lovers in your life. These s'mores bars give you the camp fire flavors that everyone loves in the fall.

Ingredients

  • 1 pouch (1 lb 1.5 oz) sugar cookie mix
  • 1 cup graham cracker crumbs
  • 2 sticks of butter, melted
  • 1 package semi-sweet chocolate chips
  • 1 bag of mini marshmallows

Instructions

  1. In large bowl, stir together cookie mix and crumbs. Stir in melted butter until soft ball of dough forms. Press into ungreased 13x9-inch pan.
  2. Bake 18 to 20 minutes or until set on 375 degrees. Immediately sprinkle chocolate chips over crust. Let stand 3 to 5 minutes or until chocolate begins to melt. Spread chocolate evenly over crust.
  3. Sprinkle marshmallows over melted chocolate. Broil with top 5 to 6 inches from heat 20 to 30 seconds or until marshmallows are toasted. (Watch closely; marshmallows will brown quickly.)
  4. Cool before cutting for 10-15 minutes. Serve warm. Store any remaining bars tightly covered.
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Sweet & Salty Snacks

Happy New Years Eve! I have been on quite the hiatus from blogging, and well social media in general this Christmas break. I must admit, I have watched a LOT of TV. I guess I know what I would do if I didn’t have blogging.

So, as you all are looking for something quick and easy to make for your New Year’s parties, I have two new go to recipes for you.

Butterscotch Snack Mix
Ranch Oyster Crackers

I must admit the butterscotch snack mix was inspired by my friend, Megan, over at Gal in the Middle. She makes the most addicting White Chocolate Snack Mix AKA White Trash. I was SURE I had the ingredients when at 10 pm one night I remembered I needed a snack for the next day. Well, I didn’t, so I improvised.


I didn’t have pretzels but did have chow mein noodles. Which made me think of haystacks. For anyone who took Microwaving in 4-H back in Illinois, you know what I am talking about. So, I thought I could make the butterscotch flavors work for this snack mix.

I started by melting a bag of white chocolate chips with butterscotch chips together.

But when I did the finger dip taste test something was missing. So, I grabbed the peanut butter and added a big scoop to the mix.

 

While this was melting all together, I mixed together 3 cups of corn chex, 3 cups of rice chex, 3 cups of cheerios along with 2 cups of peanuts and 2 cups of chow mein noodles.

Then pour the melted chocolate/butterscotch over the cereal mixture and stir to cover completely.

Then pour the M&Ms in to the mix. This way the candy coated shell will not melt off.

Pour the mixture out over a parchment lined counter to cool and harden up.

The results are the perfect mixture of sweet with salty.

Now, the oyster crackers are probably something I have had at one time or another, but a recent tailgate I got hooked to these munchies. The recipe is simple and can be found over at the Hidden Valley Ranch site.

Start by pouring the 16-18 ounces of oyster crackers in a large ziploc bag. Pour 1/4 cup oil over top of the crackers and shake to coat.

Then pour one envelope of ranch mix, 1/2 teaspoon dill weed, and 1/4 teaspoon of garlic powder over the crackers. Shake to cover once again.

Pour out onto a baking sheet.

Bake on 25- degrees for 15-20 minutes till the crackers turn a golden brown.

I like mine to be really golden so I let them go a bit longer. Use your judgement.

Enjoy your New Years Eve!

Christmas Baking – Rolo Cookies

Friends, I am going to start this post with a warning. These cookies are easy to make since they only have four ingredients, are to die for straight out of the oven, and are sure to guarantee a five pound weight gain. So since you have read the warning, continue on reading.

Rolo cake mix cookies are so easy to make and a recipe the kids can help with too.Obviously the star of the cookie is the simple caramel in milk chocolate known as the Rolo.


But the other star is the chocolate cake mix.

The kids loved helping make these. As I mixed together 1/3 cup of oil and 2 eggs into the cake mix, the kids unwrapped Rolos.

Then you simply wrap the cake mix dough around a Rolo.

Bake for 7-8 minutes on 350 degrees.

Viola!!

Dust with powdered sugar. Or don’t. Either way, fill up your glass with milk and sit at the counter for a while. There will be about 30 cookies so make sure you are supervised with the cookies.

Find other cookie recipes at the Ultimate Recipe Swap.

Cookies ‘N Cream Fudge – Crazy Cooking Challenge

When I saw this fudge over on Shugary Sweets, I knew my family would love it. Even my husband who “thinks” he doesn’t like white chocolate loved this. And why wouldn’t he?

Not only is this fudge so yummy, but also easy to make. Easy peasy.

I started by crushing 20 Oreo cookies. I used double stuff because in my life no other Oreo exists.


I don’t pulverize the cookies. I left some big pieces.

Now start the fudge with 3 cups of white chocolate ships and a can of sweet and condensed milk.

Combine the chocolate chips and milk in a sauce pan.

Then add a 7 ounce container of marshmallow fluff or creme.

Stir it all together until it is all melted and smooth.

Then add one teaspoon of vanilla to the mix.

Finally, stir in the Oreo cookies.

Then line a 13 x 9 pan with aluminum foil and pour the fudge mixture into the pan.

Pop in the fridge for about 3 hours.

I cut into small pieces. You will have A LOT of fudge. You probably need to have someone to pawn give some to immediately or you will soon go into Oreo fudge comatose.

Cookies ‘N Cream Fudge

Cookies ‘N Cream Fudge

A simple fudge that no Oreo lover can avoid. Enjoy this cookie and cream fudge all year.

Ingredients

  • 3 cup white chocolate morsels
  • 20 Oreo cookies, crushed
  • 7 oz Marshmallow Fluff
  • 14 oz can Sweetened Condensed Milk
  • 1 tsp clear vanilla extract

Instructions

  1. Melt chocolate with milk and marshmallow cream over medium-low heat. Stir continuously until smooth.
  2. Quickly stir in vanilla.
  3. Fold in crushed cookies.
  4. Pour in a foil lined 13x9 baking pan.
  5. Refrigerate 3 hours until firm. Cut into bite size pieces.

Notes

This fudge can be a little tacky, especially if you use double stuffed Oreos.

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Be sure to check out all the other great fudge recipes below. Don’t forget to vote for your favorite too!

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