Every once in a while I like to take cookies over to my friends at the lumber yard - but one if the gals is on a strict gluten free diet. So this week, I came up with this combination of recipes for an awesome, chewy peanut butter cookie that has great flavor and is gluten free. I don't even miss the flour!
1 cup smooth peanut butter*
1 cup crunchy peanut butter*
1 1/2 cup sugar
1/2 cup brown sugar
3 large egg, lightly beaten
2 teaspoons vanilla extract
Heat oven to 350 degrees F. Line bake sheet with parchment paper.
Place all ingredients in a stand mixer bowl and mix on low. Using a cookie scoop, drop 1 1/2 tablespoon of dough on bake sheet. Flat cookie with a fork in criss-cross design. Bake cookies for about 10-12 minutes or until golden around the edges. Rest cookies on bake sheet for 2 minutes then transfer to cooling rack.
*I like the combo of the two. But you can make it with just one kind if you would prefer.
I saw this original recipe on the Mountain Rose Blog
and I just HAD to make these for my hubby that loves Chai Tea! So with out further ado, here is the recipe, with my changes.
2/3 cup unbleached all-purpose flour
1/3 cup whole wheat flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/3 teaspoon sea salt
1 3/4 sticks softened butter
1 cup sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups old-fashioned rolled oats
Powdered Chai Spice Mix
1 tsp cinnamon powder
1/2 tsp cardamom powder
1/4 tsp ginger powder
1/8 tsp clove powder
1/8 tsp nutmeg powder
1. Preheat oven to 350 degrees.
2. Whisk flour, baking powder, baking soda, powdered spice mix, and sea salt together.
3. In another bowl, beat butter and sugars until fluffy and creamy. Add egg and vanilla to the butter and sugar mixture and beat until combined. Scrape bowl with spatula.
4. Gradually add flour mixture to the butter mixture and stir until it just becomes smooth.
5. Gradually add oats and mix until well combined.
6. Roll 2 tablespoons of dough into balls with your hands. Place on parchment lined baking sheets about 2 1/2 inches apart.
7. Bake until cookies are golden brown, about 13 to 16 minutes. Transfer baking sheet to wire rack to cool.
About 3 years ago, I started making my own French bread and baguettes. I couldn't believe how easy it was. Yes, it does take a little time, especially with the rising, but it is so worth it! I usually just set the timer and go do other things (like clean) for that amount of time. Usually I make them on the weekends, and I make them in large batches. That way I have them on hand when I don't have much time to cook after work. I wrap each of the baguettes separately and place in our deep freezer. Then when I want one for dinner, I take one out of the freezer and let it sit on the counter for about 10 mins (while the oven is heating up to 350 degrees). I place the baguette on a cookie sheet and place in the oven for about 10 minutes to warm it through. Walla! Hot bread with dinner!
With this batch that is pictured I doubled the recipe and also made a baking sheet of smaller ones. My hubby loves to use them for sandwiches!
I hope you enjoy making these as much as I do.
3 1/2 cups unbleached all-purpose flour
2 cups whole wheat flour
2 packages active dry yeast
2 1/2 teaspoons salt
2 tbsp olive oil
2 cups warm water or whey (120 degrees F to 130 degrees F)
1 egg white, slightly beaten
1 tablespoon water
1. In a large mixing bowl stir together 2 cups of the unbleached flour, the olive oil, the yeast, and salt. Add the warm water to the flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
2. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover; let rise in a warm place until double in size (about 1 hour).
3. Punch dough down. Turn dough out onto a lightly floured surface. Divide dough into 4 portions. Cover; let rest for 10 minutes. Meanwhile, lightly grease a baking sheet. Sprinkle with cornmeal.
4. Roll each portion of the dough into a 14x5-inch to 16x5-inch rectangle. Roll up, starting from a long side; seal well. Pinch ends and pull slightly to taper. Place seam side down on prepared baking sheets or baguette pan. In a small bowl stir together egg white and water. Brush some of the egg white mixture over loaves. Let rise until nearly double in size (35 to 45 minutes).
5. Preheat oven to 375 degrees F. Using a sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across the top of each loaf. Bake for 20 minutes. Brush again with some of the egg white mixture. Continue baking for 8 to 10 minutes more or until bread sounds hollow when lightly tapped. Immediately remove bread from baking sheet. Cool on wire racks. Makes 4 baguettes (56 slices)
Recipe adapted from Better Homes & Gardens 2001 Cookbook. Changed it to use some Whole Wheat flour and Olive Oil.
Cinnamon Blueberry Farina Muffins
Coconut Pecan Coffee Cake
I wanted to make a Banana Bread that was full of flavor but not full of sugar. I started with a recipe from America's Test Kitchen and then altered it to be Sugar Free. This recipe is not fat free. What I got was an awesome Banana Bread that I can eat and share with anyone who wants to try it. I don't really miss the sugar. Splenda makes a great sugar substitute that adds sweetness but not the affects of sugar (for me the affects are major sleepiness). Which doesn't work very well when it's time to go to work or getting anything else done. So here is the recipe that I used. Hope you enjoy - Let me know if you try it (regular or SF) and what you think.
For best results, be sure to use a loaf pan that measures 9 inches long, 5 inches across, and 3 inches deep. —the Editors of Cook’s Illustrated
Banana Bread - with Sugar Free option
Makes one 9-inch loaf
2 cups unbleached all-purpose flour, plus more for dusting the pan
1 1/4 cups walnuts, chopped coarse
3/4 cup sugar (if you want to make it Sugar Free than add 1 cup of Splenda instead of the sugar)
3/4 teaspoon baking soda
1/2 teaspoon salt
3 very ripe, soft, darkly speckled large bananas, mashed well (about 1 1/2 cups)
1/4 cup plain yogurt
2 large eggs, beaten lightly
3/4 stick unsalted butter, melted and cooled
1 teaspoon vanilla extract
1. Adjust an oven rack to the lower-middle position and heat the oven to 350°F (175°C) degrees. Grease the bottom and sides of a 9 by 5-inch loaf pan; dust with flour, tapping out the excess.
2. Spread the walnuts on a baking sheet and toast until fragrant, 5 to 10 minutes. Set aside to cool.
3. Whisk the flour, sugar (or Splenda), baking soda, salt, and walnuts together in a large bowl; set aside.
4. Mix the mashed bananas, yogurt, eggs, butter, and vanilla with a wooden spoon in a medium bowl. Lightly fold the banana mixture into the dry ingredients with a rubber spatula until just combined and the batter looks thick and chunky. Scrape the batter into the prepared loaf pan.
5. Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 55 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature. (The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days.)
- 3/4 cup sugar
- 3/4 cup light brown sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 1/3 cup vegetable shortening (like Crisco)
- 3/4 cup peanut butter
- 2 eggs
- 1 cup unbleached flour
- 1/2 cup whole wheat flour
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 cup Reese's peanut butter chips
- 1/2 cup mini semi-sweet chocolate chips
- Preheat the oven to 350 degrees F.
- In a mixer with a paddle attachment, combine the sugars, butter, shortening and peanut butter. Beat until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating after each addition. Sift together the flours, the baking soda and the salt and add to the dough. Stir in peanut butter chips and chocolate chips. Dough should be stiff enough to shape with your hands. Make 1-inch balls and place on a lightly greased cookie sheet.
- Bake for 15 to 20 minutes, or until lightly golden brown. Remove cookies from the oven and transfer to wire racks to cool.
Makes 2 dough balls, enough for 2 medium-large pizzas
1 1/2 cups warm water (110 degrees)
1 envelope (2 1/4 teaspoons) instant or rapid-rise yeast
2-2 1/4 cups unbleached all-purpose flour
2 cups rye flour
1 Tbsp kosher salt (I think it brings out the flavors, but if you don't like salt then only add 1 tsp)
3 tablespoons olive oil
1 1/2 Tbsp Roasted Garlic & Herb Seasoning (McCormick Grill Mates Brand - we buy it at Wal-Mart)
Place 2 cups of the unbleached all-purpose flour, the rye flour, the yeast and salt in the bowl of a stand mixer fitted with the dough hook. Mix briefly on low speed.
Add the olive oil to the water, and then, with the mixer on low speed, slowly pour the water mixture into the flour mixture. Once the ingredients are well combined, turn off the mixer and switch to the dough hook attachment. Knead the dough on low speed until it is smooth and elastic, about 5 minutes. If the dough seems overly sticky, you can add the remaining 1/4 cup of unbleached all-purpose flour, 1 tablespoon at a time, during the kneading process. (At this point, you can freeze half or all of the dough. Freezing directions are below.)
Form the dough into a ball and transfer it to a lightly oiled bowl. Cover the bowl with plastic wrap and let it rise in a warm place until nearly doubled in size, about 1-1 1/2 hours.
To assemble pizzas, roll each half of the dough out into a 14-inch circle. (I use a combination of rolling with a rolling pin and stretching the dough with my hands.) Place dough on a piece of parchment paper that has been sprinkled with cornmeal, and place the parchment paper on a baking sheet. Top pizza as desired.
To bake pizza, preheat a pizza stone in a 500 degree oven for at least 30 minutes. Reduce the oven temperature to 425 degrees and slide the pizza and parchment paper onto the stone, using the baking sheet to help with the transfer. Bake until the cheese begins to brown and the crust edges are golden, about 8 to 12 minutes. Remove from the oven and let stand a few minutes before slicing.
To freeze pizza dough: After kneading, divide the dough in half and form each half into a smooth, round ball. Dust each dough ball with flour and place in a zip-top plastic bag; place dough in freezer. Pizza dough can be frozen for up to one month. To use, thaw dough in refrigerator overnight, and then let it warm up on the counter for about 2 hours before using)
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1/2 cup Crisco vegetable shortening
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 cups (12-ounce bag) Semi-Sweet Chocolate Chips
1/2 cup toffee bits
Heat oven to 375°F.
Stir together flour, baking soda and salt. Beat butter, vegetable shortening, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well.
Gradually add flour mixture, beating well. Stir in chocolate chips and toffee bits.. Drop by rounded tablespoons onto ungreased cookie sheet - or use a large cookie scoop.
Bake 12 to 14 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.