Peanut Butter Chocolate Chip Gluten-Free Sandwich Cookies

       So, I’ve made a version of these cookies before, and even shared the recipe on my YouTube channel (click here if want to check it out). This time, I decided to use a prepared chocolate spread to fill the cookies, since I wanted to bring you a dessert that would be quick and easy to make...and most importantly, yummy! 

 You'll need:

1 cup creamy peanut butter

1 cup crunchy peanut butter

1 cup sugar

1 cup brown sugar

1 tbsp vanilla extract

4 eggs

1/2 cup Bob's Red Mill coconut flour

1/2 cup chocolate chips

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Endangered Species Cocoa spread

Makes 18 cookies – 9 Sandwiches

       Preheat the oven to 350°F.  Prepare two cookie sheets by lining with parchment paper.

       In a medium bowl, cream the nut butters with the sugar until well combined.

     Then, whip in the vanilla, eggs, and flour.

       Finally, fold in the chocolate chips. Using a large spoon, scoop generous amounts of dough onto the prepared cookie sheets. Bake for 15 – 18 minutes.

*Baking tip: These cookies are easy to over-bake, but keep an eye on them to ensure that doesn't happen. You’ll know the cookies are just right when they are puffed up and golden brown. They will still seem a little gooey on the inside but that’s okay.

 When the cookies have finished baking, transfer them onto plates to cool.

       Once the cookies have cooled, spread a generous amount of amazingly delicious Endangered Species Cocoa Spread onto the bottom of one cookie, then place another cookie on top and squeeze together gently. Repeat the process until you’ve used up all your cookies.

       Now just serve and enjoy!

Gluten-Free Chocolate Hazelnut Ganache Cake

       Ready for a delicious, indulgent treat? Of course you are and do I have the dessert for you! We all love the combo of chocolate and hazelnut, right...I mean if we didn’t then Nutella wouldn’t be a WORLDWIDE phenomenon. So today I bring you a combination of those two flavors, rolled into one scrumptious cake.

 You'll need:

1 cup Kerrygold salted butter, softened

2 cup brown sugar

1 tbsp vanilla extract

2 tsp hazelnut extract

1/2 tsp almond extract

2 tsp butter flavor

4 eggs

2  cups Bob's Red Mill gluten-free all purpose flour

1/2  cup Bob's Red Mill almond flour

1/2 cup Bob's Red Mill hazelnut flour

2 tsp Bob's Red Mill xanthan gum

2 tsp baking soda

2 tsp baking powder

1 1/2 tsp salt

1 cup buttermilk

1 cup hazelnuts, chopped

1/2 cup chocolate chips

       Preheat the oven to 350°F.  Grease two 9" round cake pans and place a piece of round parchment paper on the bottom of each.

       In a medium bowl, cream the butter until light and fluffy.  Add in the sugars and extracts, then continue whipping until fully creamed.
 

       Gradually add the eggs one at a time, mixing well between each addition.

       

      In a separate bowl, combine the flours, xanthan gum, baking powder, baking soda, and salt.  Then stir the dry ingredients into the creamed mixture a little at a time, alternating with the buttermilk. Finally.

     fold in the hazelnuts and chocolate chips.

       Scoop the batter into prepared pans, then place in the oven to bake for 25-30 minutes or until toothpick comes out clean from the center and the tops are a light golden brown.  Allow to cool completely before frosting.
 

Hazelnut Butter Cream

1 1/2 cups salted Kerrygold Butter, softened

3 cups powdered sugar

1 tsp vanilla extract

1 tsp hazelnut extract

       In a medium bowl, cream butter with an electric mixer.  Whip in two cups of powdered sugar and extracts. Then whip in the final cup of powdered sugar, and continue blending until smooth and creamy.

Hazelnut Ganache

1 cup dark chocolate chips

2 tsp hazelnut extract

1 cup heavy whipping cream

Using a double boiler, melt the chocolate chips until fully smooth. Allow them to cool before combining with the whipped cream.

       Using an electric mixer, whip the heavy cream on high until stiff peaks form, then whip in the extract.

       With a spatula, gently fold the whip cream by small portions into the melted chocolate.

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       Now it’s time to frost the cake! First, spread an even layer of frosting across the bottom layer. Next, spread a generous layer of ganache on top of the bottom layer cake. Then, place the second layer on top and frost the rest of the cake with the butter cream.  Finish by spreading the remaining ganache on top.  Serve and enjoy!

Vegan Gluten-Free Florida Hummingbird Cake

       Okay, since I had ripe bananas sitting on my countertop, reminding me I needed to whip up a banana-inspired dessert, I went to the drawing board. Banana cake? Banana bread? Maybe even banana pudding? ....NO!!! It finally came to me, why not go for an old classic with a fun new twist?!

       Now we have Hummingbird Cake, with a kiss of orange. I hope you enjoy this delicious new creation. If you have a fun classic recipe you’ve played around with to make your own, feel free to share it in the comments below, and who knows maybe you’ll find it as a new featured recipe.     

You'll need:

1 cup Nutiva coconut oil

1 cups brown sugar

1 cup sugar

1 tbsp vanilla extract

2 tsp coconut extract

1 tsp orange extract

2 large bananas, ripe (about 1 cup mashed)

1/4 cup pumpkin puree

3 cups Bob's Red Mill gluten-free all purpose flour

1 ½ tsp Bob's Red Mill xanthan gum

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 cup coconut milk

1 tbsp vinegar

1  cup dehydrated pineapple, diced

1 cup shredded coconut  

       Preheat the oven to 350°F. Grease and prepare two 9" round cake pans.

       In a medium bowl, cream the coconut oil and sugars until light and fluffy. Then add in the extracts and continue whipping until fully creamed.

       Add in the mashed banana and pumpkin, and mix well to combine all ingredients.

Combine vinegar and coconut milk in a cup or small bowl, then set aside until needed.

       In a separate bowl, combine the dry ingredients. Then stir the dry ingredients into the creamed mixture a little at a time, alternating with the milk.

           Fold in pineapple and shredded coconut.

       Pour batter into prepared pans, then Bake for 30 - 45 minutes or until toothpick comes out clean from the center

       Vegan Orange-Kissed Frosting

1 ½ cups Nutiva palm shortening

3 cups powdered sugar

1 tsp coconut extract

1 tsp orange extract

       In a large bowl with an electric mixer, whip the shortening until fluffy. Whip in one cup of powdered sugar, Then Add in a second cup of powdered sugar and extracts.  To finish, beat in the remaining cup of powdered sugar. If you would like the frosting to be a bit thinner, just mix in splash of coconut milk.

   Spread the frosting over the bottom layer of cake for the filling, then place the second cake on top.  Finish frosting the top and sides of the cake with the REMAINING frosting. For an added touch, garnish with shredded coconut and dried pineapple.

       Enjoy!

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Monday February 8^th

Dirty Chai Gluten-Free Bundt Cake

       Okay, I’ve made coffee-inspired cakes. I’ve even made chai-inspired cupcakes. But today, when I was seeking inspiration for my next baking endeavor, it occurred to me that I haven’t brought you, my followers and viewers, a chai AND coffee inspired dessert! So here it is and long overdue, I must say…Dirty Chai Gluten-Free Bundt Cake.

       Oh and if you have your own chai blend, you can use that in place of the mixture below. If you don’t have your own blend, well guess what….You do NOW!

You'll need: 

Chai Spice

1 tsp cardamom

1/2 tsp nutmeg

1 tsp clove

3 tsp cinnamon

2 tsp ginger

1/2 tsp cayenne

       In a small bowl combine all the spices together and set aside until needed.

Cake

2 cups Bob’s Red Mill Gluten-Free Flour

1/2  cup Bob’s Red Mill Almond Flour

2 tbsp Chai Spice blend

1 1/2 tsp xanthan gum

2 tsp baking soda

1/2 tsp baking soda

1/2 tsp salt

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1 1/2 cups brown sugar

1 1/2 sticks (3/4 cup) Kerrygold salted butter, softened

4 eggs

2 tsp instant espresso (1 Starbucks Via packet)

1 cup buttermilk

1 tsbp vanilla extract

       Preheat the oven to 350°F. Prepare a bundt cake pan by lightly coating with oil.

       In a medium bowl, combine the flours, spice blend, xanthan gum, baking powder, baking soda, and salt.

        In a large measuring cup, dissolve espresso powder into the milk and vanilla. Set aside until needed.

       In a separate large mixing bowl, cream butter and sugar together, then whip in the eggs, one at a time. Next, slowly mix the dry ingredients into the creamed mixture. Alternate with the milk combination, and be sure to end with the flour as the last addition.

Pour the batter evenly into the prepared pan and bake for about 45–50 minutes or until a knife comes out clean.

Cream Cheese Espresso Glaze

1 8oz block cream cheese

1 cup powdered sugar

2 tsp espresso powder

1/4 cup heavy cream

1 tsp vanilla extract

       Dissolve espresso into the heavy cream.  Set aside.

       In a bowl using an electric mixer, cream the cream cheese until smooth. Then add in one cup of powdered sugar, the cream, and vanilla.  Whip until it has the consistency of a glaze.

       Drizzle the glaze over the top of your cooled cake then sprinkle with the leftover Chai Spice blend. Then slice, serve, and enjoy!

Vegan Gluten-Free Blackberry & Peach Cake

       I was shopping on New Year's Day at my local market, when I came across fresh blackberries and fresh peaches. Right then and there, I knew I just had to whip up something that combined those two ingredients. So to the kitchen I went! I figured while I was at it, why not take the recipe to the next level and make it vegan friendly as well as gluten-free? The result was this unique creation...

You'll need:

1 cup Nutiva coconut oil

2 cup sugar

1 tbsp vanilla extract

1 tsp strawberry extract

1/2 tsp orange extract

1 tsp nutmeg

1 cup pumpkin puree

3 cups Bob's Red Mill gluten-free all purpose flour

1 ½ tsp Bob's Red Mill xanthan gum

1 tsp baking powder

1 tsp salt

1 cup coconut milk

1 tbsp vinegar

1 cup pecans, chopped

3/4 cup ripe peaches, diced

1/3 cup fresh blackberries  

       Preheat the oven to 350°F.  Prepare two round 9” pans by greasing and lining with a circle of parchment paper.

       In a measuring cup, mix the vinegar and coconut milk together, then set aside until needed.

       In a medium bowl using an electric mixer, cream the coconut oil until light and fluffy.  Add in the sugar and extracts, then continue whipping until fully creamed. Gradually add the pumpkin and continue mixing until combined.

 

       In a separate bowl, combine the dry ingredients.  Then stir those into the creamed mixture a little at a time, alternating with the coconut milk.

 

      Lastly, fold in the fruit and nuts.

       Pour batter into prepared pans then bake for 30 - 35 minutes or until toothpick comes out clean from the center and the tops are a light golden brown. Allow to cool fully before frosting.

                      Blackberry Frosting

1 1/2 cup palm shortening

4 cups powdered sugar

1 tsp strawberry extract

1 tsp vanilla

1/2 cup fresh blackberries

       In a medium bowl with an electric mixer, cream palm shortening. Add in one cup of powdered sugar and extracts, then whip in another cup of powdered sugar. Next, whip in the blackberries, followed by the final cup of powdered sugar.  Mix until smooth.            

       To assemble the cake, spread a generous amount of cream over the top of one of the cakes. Stack the next cake on top of the cream filling, then finishing frosting the top and sides of the cake. Serve and enjoy!

Gluten-Free Chocolate Coconut Crinkle Cookies!

       What could be better than a brownie in a cookie form?! That’s what you'll get with this recipe! A perfect combination of delicious chocolaty brownie goodness, with the added yumminess of a classic cookie. Add in some coconut, and you have my Chocolate Coconut Crinkle Cookie! 

You'll need:

1 egg

1 egg yolk

1/3 cup brown sugar

1/3 cup sugar

1 tbsp dark cocoa

1/2 cup dark chocolate semi-sweet chips

1/4 cup Salted Kerrygold butter

1 tbsp vanilla extract

2 tsp coconut extract

1/2 tsp baking powder

1/3 cup Bob’s Red Mill Gluten-Free Flour

1/4 cup unsweetened coconut flakes

 

       Prepare one large cookie sheet by covering with a piece of parchment paper.

       In a medium bowl, whisk together the eggs, cocoa, and sugar.

       Using a double boiler, melt the chocolate chips and kerrygold butter. Once the chips are fully melted and smooth, whip this into the creamed mixture. Be sure to keep whipping until fully incorporated.

Next, mix in the extracts, baking powder, and flour. Lastly, fold in the shredded coconut.

       Set in the fridge for a half hour to allow the dough to firm up.

       Preheat oven to 350 degrees. Once your cookie dough has chilled in the fridge for a half hour, scoop tablespoon-sized amounts onto your prepared cookie sheet. Depending on the size scoop you use, you should end up with 9 to 12 cookies.

       Bake for 10 – 15 minutes or until the cookie tops begin to crinkle. Once you see the tops crinkle, remove from the oven and place the cookie sheet onto hot pads in the refrigerator and allow to cool completely. Then serve and enjoy!

Gluten-Free Chocolate Orange Cupcakes

There’s one candy in particular (other than candy canes of course!) that remind me of the winter season…Terry’s Chocolate Oranges! Every year, my mom would buy me a delicious chocolate orange, which I enjoyed from start to finish by first whacking it on the counter, then devouring the final slice. I hope you enjoy this unique and delicious reminiscent cake…  

   

You'll need:

1 1/2 cup brown sugar

1 3/4 cups Bob's Red Mill Gluten-Free All-Purpose Flour

2 tsp xanthan gum

1 cup cocoa powder

2  tsp baking powder

2  tsp baking soda

1 tsp salt

1/2 cup Kerrygold butter, melted

2 large eggs

1 cup buttermilk

1 tbsp vanilla extract

2 tsp Orange Extract

1 cup Terry’s Orange, chopped

1 cup of hot water

       Preheat the oven to 350°F.  Prepare two jumbo cupcake tins by greasing lightly.

       In a medium bowl, combine the sugar, flour, cocoa, baking powder, baking soda, and salt.

       In a separate bowl, whip together the Butter, eggs, buttermilk, and extracts. 

       Then slowly add the liquid to the dry ingredients and stir until both mixtures are fully combined.  Next, fold in the chocolate pieces.

       Add hot water to the batter and mix well, until the batter is thin.  Then pour evenly into the prepared pans and bake for about 25–30 minutes or until a toothpick comes out clean.

       Allow cupcakes to set in the tins for about three minutes before transferring them to a cooling rack.

       Once your cupcakes have cooled use a cupcake coring tool or a butter knife, and take a quarter-sized amount out of the center, about an inch deep. Set the cores aside until needed. Now it’s time to make a creamy orange frosting.

 

Creamy Orange Buttercream Frosting

1 ½ cups of Kerrygold Salted Butter

3 cups powdered sugar

1 tsp Orange Extract

1 tsp vanilla extract

       In a large bowl, whip the butter with an electric mixer until light and fluffy.  Next, whip in one cup of powdered sugar, then add in the flavorings.  To finish, whip in the remaining two cups of powdered sugar, one cup at a time.  Beat well between each addition.

       Using a piping bag or gallon sized baggie to pipe the icing, stuff the cored center of the cupcakes up to the top, then place the cored out pieces that you had set aside back onto the cupcakes to cover the frosting. Press down gently until they stay in place and are almost flush with the top of the cupcake.

       Now using a butter knife spread the leftover butter cream  evenly across each cupcake. Garnish with leftover chocolate oranges, then serve and enjoy this delicious unique dessert!