I know its only Wednesday but its been a long week, ok maybe its been a long month. Regardless tonight was cookie night because after dinner and a glass of wine I wanted a sweet treat to top off the evening. I’m not one to normally eat gluten free but my mother-in-law was raving about these cookies this weekend and I’m always up for trying out a new recipe so I decided I needed to put this one to the taste test.
They are a sweet mixture of chocolate and peanut buttery goodness. For gluten free and gluten full eaters – indulge and enjoy! 🙂
Gluten Free Peanut Butter Chocolate Chip Cookies
- 1 cup peanut butter (I use crunchy)
- 1/2 cup sugar
- 1/3 cup light brown sugar (I’ve also used dark brown and they are still just as good)
- 1/2 tsp baking soda
- 1 egg
- 1 cup semi sweet chocolate chips
Preheat oven to 350 degrees. Mix all ingredients together and then scoop onto baking sheet. Bake 10 minutes and then let cool for 5minutes. Enjoy!
Original recipe from cookingclassy.com
Tonight I’m making mini loaves of Lemon Pound Cake for our little man’s teachers (and some of my co-workers as well). This is one of my favorite desserts and is a pretty simple recipe to master. It’s best served warm with vanilla ice cream but is also great cold if you’re in a hurry and need breakfast on the run 🙂 Why not eat cake for breakfast?!
3 cups all-purpose flour
1 Tbsp baking powder
3/4 tsp salt
3 cups sugar
1 cup unsalted butter, room temperature
1/2 cup shortening, room temperature
5 large eggs
1 cup whole milk
6 Tbsp lemon juice
1 lemon, zested
Preheat oven to 350F
Spray or butter and flour 2 loaf pans or one large Bundt pan.
Sift flour, baking powder and salt into medium bowl. Set aside.
Using an electric mixer, cream together butter, shortening and sugar. Add eggs one at a time, beating until well blended after each one.
Add dry ingredients in three additions to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Mix in lemon juice and zest.
Pour batter into prepared pans (1 large bundt pan or 6 mini loaf pans). Bake cakes until tester inserted into center comes out clean, about 50 minutes for 1 large pan and about 30 min for 4 mini loaves. Cool cakes in pans for 15-20 minutes. Turn cakes out onto racks and cool completely.
Tonight we opened up our mailbox to the most amazing surprise! Coconut bread from one of our dear sweet neighbors as a little Christmas treat. I’ve never really heard of coconut bread before or tried it but it was AMAZING. My husband (who hates coconut) even tried it and loved it. So tasty. Of course I missed the chance to take a pic before we finished it off so I guess that’s as good of an excuse as any to go ahead and make it myself. For now here is the recipe as written by my dear neighbor Kelly.. More pics coming soon!
A chocoholic’s dream – dark chocolate with sea salt and a touch of whip cream in one (or two) amazing, little bites. Perfect for a party or just a light evening dessert. These things are amazing!
- 15 mini phyllo shells (1 package), thawed if frozen
- 1/4 cup low fat milk
- 1 tsp salted butter
- 3/4 cup dark chocolate chips
- 1/2 tsp vanilla
- a sprinkle of sea salt (per bite)
- fat free whip cream
- Preheat oven to 350ºF.
- Place phyllo shells on a sheet pan and bake until lightly crisp, about 5 minutes.
- Meanwhile, in a small saucepan over high heat, heat milk and butter, stirring occasionally, until milk boils and butter melts. Reduce heat to low; stir in chocolate and vanilla extract until combined.
- Let chocolate mixture cool slightly, about 2 to 3 minutes; evenly divide among cooked phyllo shells. Sprinkle tarts with sea salt; chill until filling sets, about 10 minutes. Top each tart with whipped cream before serving.
Original recipe available here.
My husband and I are officially trying to lose the baby pounds. As an avid baker and dessert eater I’ve had to find some healthier alternatives that satisfy those dessert cravings but don’t pack on the pounds. Here is one of my favorites:
No Bake Oatmeal Peanut Butter Balls
- 3 cups old fashion or quick oats
- 1/2 cup chocolate chips
- 1 1/4 cups crunchy peanut butter
- 3/4 cup honey (use local honey if possible)
- 2 teaspoons vanilla
- In a large bowl, mix everything together
- Form into 1″ balls and place on a baking sheet.
- Put them in the refrigerator for 15 minutes and voila…they’re done!
- These can then be put into zip lock bags or containers to store in the refrigerator (or freezer for longer term storage). Enjoy!
Original recipe available here.