Peanut Butter Cookie Dough Chocolate Cake - Gluten Free!

http://delectablydifferentkitchen.com/2016/02/peanut-butter-cookie-dough-chocolate-cake-gluten-free/ Peanut Butter Cookie Dough Chocolate Cake - Gluten Free! So, since ice cream flavors are my current creative inspiration, I turned my focus back to even more delicious, classic favorites…chocolate cake and cookie dough!!! And if I was going to do cookie dough, I thought, why not go all the way and use my very favorite kind, peanut butter? And after I'd gone that far, I figured why not then just top it all off with some chocolate crème topping! The result is an amazingly indulgent, gluten-free treat, Peanut Butter Cookie Dough Chocolate Cake.

Mocha Mousse - First Recipe Video of 2016!

http://delectablydifferentkitchen.com/2016/02/500/ Mocha Mousse - First Recipe Video of 2016! Best Ever Mocha Mousse! Richy, creamy, and chocolaty, yet light and airy, this delicious dessert is fancy enough for special occasions.  But it also happens to be sugar-free, gluten-free, and guilt-free, so you can enjoy it any time!  I'd call that a win-win.  Click below to watch our first new video recipe of 2016, and learn how to make this easy, decadent mocha moose.  Uh, I mean mousse.

Cassava Flour VS Tapioca Flour

http://delectablydifferentkitchen.com/2016/02/cassava-flour-vs-tapioca-flour/ Cassava Flour VS Tapioca Flour CASSAVA FLOUR vs. TAPIOCA FLOUR Which one is right for you?        Recently, some of my followers have been asking me questions regarding an ingredient that is ever-growing in popularity for gluten-free baking: cassava flour. Now, you might be thinking, since tapioca is sourced from cassava root, that you already know all about what it is and how to use it. Well, you would be right about the fact that tapioca does come from cassava. But another fact is that they are used differently in gluten-free baking! To begin, let’s take a look at tapioca.

And the WINNER is.....



Almond & Lavender Gluten-Free Butter Cookies!

       So, I realized recently that my blog was lacking in the cookie department. I quickly had to remedy that and add to the collection! But do you think I would make a simple chocolate chip cookie? Of course not! No, no, I had to go to the kitchen and whip up one of my favorite type of cookies…Butter Cookies! I added a new twist to this classic by infusing them with a touch of almond and lavender...what else to say, but deliciously unique? 

 You'll need:

1 cup Kerrygold salted butter, softened

1/2 cup Kerrygold unsalted butter, softened

3/4 cup powdered sugar

1 tbsp vanilla extract

2 tsp almond extract

1 tsp salt

1 1/2 cups Bob’s Red Mill Almond Meal

3 cups Bob’s Red Mill 1 to 1 Gluten-Free Flour

1 - 2 TBSP lavender, dried flowers

       Preheat the oven to 320°F.  prepare two cookie sheets by lining each with parchment paper.

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

       Next, whip in the almond meal and salt. Now mix in the three cups of flour one at a time, mixing well between each addition.

       finally, whip in the lavender flowers.

       Once everything is completely combined, scoop heaping teaspoons of batter onto the prepared cookie sheets then place in the oven to bake for 15-20 minutes, or just until firm and the bottoms are golden brown.

       Allow to cool slightly before serving, for an added touch garnish with a drizzle of honey or white chocolate.

       Enjoy!  These are the perfect treat to pair with a nice cup o' tea!