My FAVORITE Cookie: Flourless Peanut Butter Chocolate Chip

    Let me introduce you to my favorite cookie. It has all of the things I love in a cookie...peanut butter, chocolate, and no gluten!! Not to mention it is made with kitchen staples (chocolate chips are a staple in MY house). The recipe easily doubles to make a larger batch (trust me, you will probably want to double the recipe). These cookies are always gone in a flash when I make them at my house. I hope you love them as much as I do. 

Flourless Peanut Butter Chocolate Chip Cookies

1 C. Peanut Butter
1 C. Brown Sugar
1  egg
1 tsp. Baking Soda
1 C. Chocolate Chips

Pre-heat oven to 350 deg. In a small mixing bowl combine peanut butter, brown sugar, egg, and soda. Mix until all ingredients are combined. Add chocolate chips and mix until chips are evenly distributed.

Lightly spray a cookie sheet with cooking spray. Drop cookie dough by teaspoonfuls onto the cookie sheet. Bake for approximately 12 min. or until cookies are a golden brown. Remove from oven and let the cookies rest for 4 min. before removing them from the baking sheet. After the 4 min. use a spatula to move the cookies to a wire rack to finish cooling.

I love that this recipe has so few ingredients (not pictured: Baking soda. He was too busy for the photo shoot)

99 % of the time I don't take the time to measure the brown sugar or peanut butter. I just eyeball it and dump them in! Shhh don't tell!

I also don't measure the chocolate chips......because if you get extra chocolate in there, who cares!?!

Drop by teaspoonful onto a greased cookie sheet

After taking the cookies out of the oven, allow them to cool for 4 min. on the baking sheet. If you don't do this they WILL fall apart!

 Hurry and hide some of these cookies for yourself. They will be gone before you know it!! Enjoy.

-Jessica

Better than BOW-CHICKA-WOW-WOW (S-e-x) cake....gluten free of course!

     This is one of my top picks for cake recipes. It is soooooo sinful and yummy. I had heard someone talking about "Better Than Sex Cake" a few years ago. SO I searched for recipes and finally found one on allrecipes.com that I tried out. I have never tried another, this recipe was sooooo yummy. I do cheat and add extra caramel sauce to mine, and also bake the cake so that I end up with a thin cake and more topping per piece haha

     I have used this recipe for several years now and it is always a hit when I make it. Mmmmmmm

Better than BOW-CHICKA-WOW-WOW (S-e-x) Cake

1  package Betty Crocker's Gluten Free devil's food cake mix

 1 (14 ounce) can sweetened condensed milk

 1 Jar caramel ice cream topping

3 (1.4 ounce) bars chocolate covered toffee, chopped

1 (8 ounce) container frozen whipped topping, thawed

Directions

1. Bake cake according to package directions EXCEPT bake cake in a 9x13 inch pan (this will make a thin cake). Make slits across the top of the cake, making sure not to go through to the bottom.
2. In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm.                
3. Let cake cool completely (I usually pop mine into the refrigerator), then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!

Mix the cake mix according to the package directions, except bake it in a 9x13 pan.

In a small saucepan combine the caramel ice cream topping and the sweetened condensed milk.

Cook the sauce over low heat until warm and thoroughly combined.

Use a butter knife to make LOTS of small slits in the cake. This will allow the yummy sauce to sink into the cake.

Pour the warm yummy sauce over the warm yummy cake.

Top the warm cake with the candy bar crunchies

When the cake is completely cool, top with the whipped topping and additional candy bar crunchies. YUM!!

Enjoy!!!

-Jessica



My favorite gluten-free flour mix..........revealed!

     I'm always saying in my recipes "I use Annalise Robert's flour mix". I'm sure some of you say "what in the world is that?". Well, I asked Annalise if it would be ok to share her flour mix with you all and she said YES!! I am such a huge fan of Annalise's recipes and cookbooks. If you don't own one yet, you should put it on your Christmas list!! She has a way with baked goods......they will make you forget they are gluten free.

My FAVORITE gf cookbook!

   I usually mix up a large batch of this flour mix and store it in the refrigerator. I have written the recipe for the flour on top of my container with a sharpie marker so that I can easily make the recipe at any time. It saves me not having to look up the recipe each time I need to mix flour. It can be used cup for cup in gf recipes.

I keep the recipe on the lid of my plastic container.

     Annalise suggests using Authentic Foods brown rice flour in her recipe. However, I have trouble finding that and hate to spend the money on shipping costs to get it sent to me. 99% of the time I use Bob's Red Mill White Rice Flour in my recipe. Bob's is readily available in my area. I find that the white rice flour is less grainy than their brown rice flour. So if you also have trouble finding the Authentic Foods brand, then that is an alternative that I have found to be very successful.

Another little tip that I have about this mix...... Tapioca starch and tapioca flour are the same thing. Potato starch and potato flour are NOT the same thing. So carefully read labels when you are buying the ingredients to mix this. I once accidentally bought potato flour ...huge mistake!! You will for sure not make that mistake twice if it does happen to you. :)

Keep in mind that you will also need to use xanthan gum in your recipe as well as the flour mix.

Annalise's Food Philosopher Website's GF Flour Info
My Gluten Free Table-Annalise's Blog's GF Flour Info

Ok and now onto the flour mixture.................enjoy!!!

Annalise Robert's Brown Rice Flour Mix

2 cups brown rice flour (extra finely ground)	2 parts	2 cups	6 cups
2/3 cup potato starch	2/3 part	2/3 cup	2 cups
1/3 cup tapioca flour	1/3 part	1/3 cup	1 cup