Cherry Pecan Banana Muffins

Cherry Pecan Banana Muffins
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 eggs
1 cup mashed super-ripe bananas, usually 3-4 medium bananas worth
1 tsp. vanilla extract
2 cups gluten free flour
1 tsp. baking soda
1 tsp. salt
1/3 cup toasted chopped pecans
1/2 cup maraschino cherries, drained well, chopped

Preheat oven to 350 degrees F.  In a large mixing bowl, using an electric mixer, cream sugar with butter until light and fluffy; add eggs, one at a time and beat well.  Add bananas and vanilla and beat again, making sure batter is well combined.  In a small bowl, combine flour, baking soda, salt, pecans and cherries.  Using a spatula or large spoon, gently fold the flour mixture into the banana mixture, just until ingredients are barely combined.  Don’t over mix!  Divide batter between 12  well-greased muffin tin cups and bake, uncovered, for approx. 20 minutes or until muffins are golden brown and spring back to the touch on top.  Remove from oven and place muffin tin onto a cooling rack.  Remove from muffin tin and store in an air tight container.

Makes 12 fat muffins

Most Amazing Gluten Free Chocolate Chip Cookies

It's Sunday afternoon....you're bored...what do you do? BAKE COOKIES of course!!

Most Amazing Gluten Free Chocolate Chip Cookies

2 1/4 cups gluten free flour

1 teaspoon baking soda

1 cup butter, softened

 3/4 cups packed brown sugar

1/4 cup white sugar

1 (3.4 ounce) package instant vanilla pudding mix

2 eggs

1 teaspoon vanilla extract

12oz. milk chocolate chips (or flavor of your choice)

1 cup chopped walnuts (optional)

1. Preheat oven to 350 degrees F Sift together the gf flour and baking soda, set aside.
2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Refrigerate dough for 10-15min. Drop cookies by rounded spoonfuls onto greased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Enjoy !!

-Jessica

Texas Sheet Cake Cookies

Darn you Facebook friends who share yummy looking recipes!! This drool worthy recipe for Texas sheet cake cookies came across my news feed. It was a gluten filled recipe that I knew needed to be gluten free ASAP! So I came home from work and did just that.....

Texas Sheet Cake Cookies

Ingredients

Cookies
• 1/2 cup butter, room temperature
• 1/3 cup granulated sugar
• 1 egg
• 1 tsp vanilla
• 1 tsp baking powder
• 1/2 tsp salt
• 1 1/3 cup gluten free flour mix
• 1/2 cup milk chocolate chips, melted
Icing
• 1/2 cup butter
• 2 Tbsp cocoa powder
• 3 Tbsp milk
• 2 1/2 cups powdered sugar
• 1/2 tsp vanilla

How to Make

Cookies
1. Preheat oven to 350°
2. Line baking sheet with parchment or silicone mat, set aside.
3. In bowl of stand mixer beat butter and sugar together until light, scraping sides frequently.
4. Add in egg and vanilla and continue mixing until incorporated. Mix in baking powder and salt.
5. Turn mixer to low and slowly add in gf flour. Dough will be thick.
6. In a microwave safe bowl heat chocolate chips on high in 30 second increments until melted, stirring after every 30 seconds.
7. Mix melted chocolate directly into cookie dough until evenly mixed.
8. Chill dough in refrigerator 12-15 min. or until firm
9. Drop dough by a measured tablespoon sized mounds onto baking sheet. Bake for 7-8 minutes until cookies just appear set. They will still be very soft on the inside. DO NOT overbake!!
10. Transfer to a wire rack to cool.
Icing
11. In a medium saucepan combine butter, cocoa powder and milk over medium heat, whisking until melted together. Remove from heat and whisk in powdered sugar.
12. Pour icing over cookies and allow icing to set before serving.

*Make sure not to overbake these cookies. The insides will remain soft and dense if baked correctly.

oooOOOOoooooOOO

SO muxh icing....mmmmmm

Pour a tall glass of milk. These cookies aren't for amateurs 

heaven!